Butterscotch Swirled Marshmallows - Oh Yes I did.

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.

Generous!

These are the 2 eggs whites whipped stiff.

Ok, now the fun starts. Your fluff is tripled and it’s time to add the egg whites and vanilla.

BE PREPARED.

Every addition of egg whites and vanilla will loosen the fluff which will cause the fluff to fly – so add it in small additions or you’ll be cleaning the ceiling in your kitchen.

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. 🙂

Homemade Marshmallows
{Printable Recipe}

Vegetable oil, enough for the pan
1 c powdered sugar, for the pan

1 c cold water (divided)
2 tbsp plus 2 1/2 tsp unflavored gelatin
2 c white granulated sugar
1/2 c light corn syrup
1/4 tsp salt
2 large egg whites
1 tbsp vanilla (or whatever flavoring you’d like i.e.- peppermint, orange etc)
More powered sugar for after they are cut

1) oil a 13×9 baking dish and sprinkle with powdered sugar to coat all sides
2) pour 1/2 cup of cold water in the bowl of your mixer. sprinkle with gelatin and let it bloom, about 5-10 minutes.
3) in a medium heavy saucepan add the sugar, 1/2 cup water, corn syrup and salt and give it a quick stir with a wooden spoon. Set the candy thermometer on the side and heat on medium until the sugar mixture reaches the soft ball stage (240 degrees).
4) in another small bowl, beat the egg whites until stiff
5) pour the sugar mixture into the mixing bowl with the gelatin and a slow stream while the mixer is running at medium speed. Whip until tripled in size. Slowly add the egg whites in small additions and then add the vanilla. Whip for a few minutes longer until it gets glossy and thick.
6) pour into the prepared pan and let sit overnight.

this is where I added the butterscotch swirl. I took 1/2 cup of butterscotch chips and melted them over a double boiler and added a tablespoon of heavy cream and stirred until smooth. Drizzle on top and using a skewer swirl it into the warm marshmallows.

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!