It's finally winter here, but before I get too excited let me just caveat this by saying it's still 60 degrees out. It's just a cold 60 degrees. Do you categorize temperatures like this, or is it just me? It's been grey and rainy and cool enough to leave the windows open at night while I snuggle under the covers, instead of the 60 degrees accompanied by a baking sun, stifling humidity and no breeze.
Frog Eye Salad I brought to our work's Christmas dinner, however since I think they taste like sweetened chalk by themselves, I threw them out as soon as the bulk of my cooking with them was finished. I paid for this move with the biggest, most poutiest lip a husband could ever produce.
"But how am I supposed to drink hot chocolate without marshmallows?" His earnest plea was a direct visual to the 5 year old boy inside who had just come in from making mud pies and playing with worms.
So, being the
After try numero uno... was try numero dos. Please, please, my friends. If you do nothing else, do not let the sugar mixture on the stove burn. Otherwise it will turn into a hard ball of glue when you pour it into the mixer. You must trust me on this.
Otherwise it was pretty painless and easy, once I started over. These were so delicious that I really don't even think I will be buying the obligatory bag come Holidays That Use Marshmallows 2013. By the way- fun fact for you- did you know that the original ingredient was from the mallow plant, which grows in marshes? I learned this watching my kitchen boyfriend, Alton Brown, and it totally explained why it's spelled with an A instead of an E, considering everyone and their spatula pronounces them marshmEllows... and it immediately assuaged my palm-slapped-to-forehead inner turmoil.
Homemade MarshmallowsRecipe barely adapted from Alton Brown: Good Eats
3 packages unflavored gelatin1 cup ice cold water, divided12 ounces granulated sugar, approximately 1 1/2 cups1 cup light corn syrup1/4 teaspoon kosher salt1 teaspoon vanilla extract1/2 cup powdered sugar1/4 cup cornstarchNonstick sprayFood coloring, if desiredPlace 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. Stir gently and bring pot to medium high heat, cover and allow to cook for 2 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 6 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 and food coloring if using during the last minute of whipping. While the mixture is whipping prepare the pans.Combine the powdered 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 3 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 2 weeks.