I'm free! I'm free! Christmas for our families is out the door and out of my hands. This has consumed my life for the last two weeks, but it's all done! Now I just hope our families love their gifts. We'll find out next week...
Well, I embarked on a new adventure this week: Candy making. I don't have any pictures sadly, as it was a rather manic week, but I'll try to paint some pictures with my words instead. Let's jump right in.
Courtesy Alton Brown
3 pkg unflavored gelatin
1 cup ice cold water, divided
12 oz granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240° F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Okay, let me just tell you that everything about this recipe is magic. When you pour the hot liquid sugar into the mixer and crank it up, the whole thing turns snowy white right before your eyes. The hardest part, I found, was spreading the marshmallow fluff into the pan. I made this recipe twice this week and oiled my spatula with cooking spray the first time and butter the second time. Both times, the fluff just stuck fast and refused to let go without a fight. I also found that using butter flavored cooking spray will transfer the yellow color onto your marshmallows, which looks kind of weird...yellow snow-ish. Oh, I also absolutely recommend a digital thermometer for this. Mine has a function where I can set the temp and it will beep at me once that temperature has been reached.
This recipe was so much fun, though. The part where you dust the marshmallows after cutting them would be a great task for your kids because it's really easy but messy, which they'll love. :-) The people around you will love these little, white puffs of deliciousness too. I took them to work and everyone raved about them! I think everyone thinks I'm a wizard or something now because they all wanted to know, "How do you make your own marshmallows?!" There is apparently a common belief in our society that marshmallows are spawned from plastic bags. Seriously impressive and delicious. Plus, they make hot cocoa even better! Who knew candy making was so easy?
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