Our weather has been down right dreary and nothing beats the cold like a big mug of hot cocoa and what better than a homemade marshmallow floating on top? I’ve been craving them something fierce. Today I thought I’d give them a little extra decadence by added a Butterscotch Ganache. You could leave them plain if that’s how you roll. So let’s get to it, shall we?
|Pour 1/2 cup of cold water into the bowl of your mixer.|
|Sprinkle with 2 tablespoons plus 2 1/2 teaspoons of unflavored gelatin and let it bloom|
|In a heavy saucepan, add 2 cups of sugar|
|Pour in 1/2 cup of water and 1/2 cup of light corn syrup and 1/4 teaspoon of salt.|
|Give it a swirl with a wooden spoon and set the heat to medium.
Attach the candy thermometer and let it begin to simmer.
|In another bowl, add 2 egg whites. Beat them until they are stiff.|
|Check on your sugar mixture. You only want this to come to soft ball stage (240 degrees). Remove it as soon as it reaches 240.|
|Slowly pour in the hot sugar mixture.
Warning: this splatters!! It will also dry quickly on the sides of the bowl so pour the stream into the gelatin mixture as much as you possibly can.
|After whisking it for a bit the mixture will start to turn white. You want to whisk it until it triples in size. So be prepared for 6-10 minutes of mixing.|
|While you’re waiting for the magic fluff to happen, oil a 13×9 baking dish and sprinkle generously with powdered sugar. Get all of the nooks and crannies. You don’t want the marshmallows to stick.|
|These are the 2 eggs whites whipped stiff.|
|After you add the egg white and vanilla you’ll have a gloss stiff fluff. Time to pour it out in to the prepared pan.|
|Spread it into the pan and use a spatula to spread it out. Share the beater, bowl and spatula with the kids – or do this while they’re at school so you don’t have to share at all. 🙂
1 c cold water (divided)
1) oil a 13×9 baking dish and sprinkle with powdered sugar to coat all sides
7) dust a cutting board with powdered sugar and turn out the marshmallows on cutting board. Cut the mallows with shaped cookie cutters or in squares and dust the cut edges with more powdered sugar.
Note: you can get crazy with these marshmallows by adding a chocolate ganache drizzle, a fruit puree drizzle or completely coat them in chocolate for a totally decadent treat. There’s no limits here!