Monday, 24 December 2012

Vanilla Bean Marshmallows

IMG_1230Have you ever had a REAL marshmallow? OH MAN. They pretty much have the same texture as the store bought ones but taste way more vanilla-y. I'm not gonna lie, I was pretty skeptical about how these would turn out seeing as it's just corn syrup, sugar, and gelatin, but they're awesome! And relatively easy to make too as long as you have a candy thermometer. My mom dug out my Opa's old one (he was a baker and cake decorator back in the day) and it's the OG of candy thermometers.

Vanilla Bean Marshmallows

Taken from Miette's Cookbook

Makes about 48 1 1/2-inch square marshmallows
1/2 cup cornstarch
1/2 cup sifted powdered sugar
3 Tablespoons plus 2 teaspoons unflavored gelatin powder (4 packets or one ounce)
1/3 cup water, plus 1/2 cup
2 cups granulated sugar
1/2 cup light corn syrup
1/2 vanilla bean (I omitted)
3 large egg whites
1 Tablespoon vanilla extract
Pinch of cream of tartar
1/4 teaspoon kosher salt

Have ready a 9×13 inch pan lightly coated with cooking spray. In a small bowl, stir together the corn starch and powdered sugar. Dust the bottom and sides of the pan with the mixture. Tap off the excess and reserve.

In a small bowl, sprinkle the gelatin over the surface of the 1/3 cup water. Set aside to soften.

In a small saucepan, combine the granulated sugar, corn syrup, and 1/2 cup water. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar. (Save the pod for another use.) Clip a candy thermometer to the side of the pan. Over medium-low heat, cook the mixture to 246 degrees F.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, vanilla, cream of tartar, and salt. When the syrup reaches 230 degrees F, start to whisk the egg whites on low speed. When it reaches 246 degrees F, immediately remove the syrup from the heat and whisk in the softened gelatin until no lumps remain. Pour the syrup through a fine mesh sieve into another pan or a heatproof bowl.

With the mixer still on low speed, pour in a small amount of the syrup, away from the whisk so the hot syrup doesn't splash. Continue to add the syrup in a thin stream; when all the syrup has been added, raise the speed to medium-high. Continue to whisk until the meringue has cooled to room temperature and stiff peaks form.

Scrape it out into the prepared pan and smooth the top. Dust the top with some of the remaining cornstarch mixture. Cover the pan and allow the marshmallows to set for approximately 6 hours. To cut, slip an offset spatula between the marshmallow and the sides of the pan. Invert the slab onto a cutting board dusted with the cornstarch mixture. Using a lightly oiled knife, cut the marshmallows into 1 1/2 inch squares. Dust the cut edges with the cornstarch mixture and store in an airtight container or bag for up to 5 days.

IMG_1207IMG_1209My advice if you're planning on testing these babies out is to read the entire recipe over multiple times before you begin. I am terrible at this and almost always forget to do something because of it (one time, no joke, I baked a cake and forgot to add the sugar. Amateur right?). I'm looking forward to trying out new flavours next time. I'm thinking coconut with toasted coconut on top.

Oh yeah.

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