My sister got me a marshmallow cookbook for Christmas! I've been wanting to make some for ages and after she made a home made hot chocolate set with peppermint marshmallows to give for Secret Santa I wanted to make some even more!
To start with I made a batch of vanilla marshmallows and did half in regular icing sugar and half in rainbow sprinkles!
They were a little harder than I thought to make and at one point everything was very sticky!
They are worth the effort. They taste amazing. Fluffy and light and incredibly gooey when dropped in a cup of hot chocolate.
It's important when making marshmallows to get everything ready before you start and to read the recipe through all the way so you know what you should be doing.
Vanilla Marshmallows
adapted from Marshmallows Homemade Gourmet Treats
Ingredients
For the Bloom
1/2 cup + 2 tbs cold water
1 1/2 tbs vanilla (I used vanilla bean paste)
3 tbs unflavored gelatin
For the Base
3/4 cup water
1 1/4 cup light corn syrup
pinch of salt
1 1/2 cups cane sugar (Tate & Lyle Granulated sugar is pure cane sugar)
1. Spray the bottom and sides of a 9x13 pan with a cooking spray and lightly wipe with a paper towel to leave a think layer of oil.
You can get corn syrup on Ocado
2. Make the bloom. In a measuring jug mix the cold water and vanilla. Place the gelatin in a small bowl and pour the water mixture in and whisk until there are no lumps. Set the bowl near the stove.
2. Make the base. Place the water, corn syrup, salt and sugar, in that order into a large pan. Bring the mixture to a boil over medium high heat. Place the lid on the pan and boil for 2 minutes.
3. Remove the lid and place a candy thermometer and boil until temperature reaches 250 F. Don't stir the mixture once you remove the lid from the pan. Once the mixture reaches 250 F stir in the bloom mixture.
4. Carefully pour the mixture into a large mixing bowl and beat on high speed for 10-12 minutes. Be careful not to splash yourself.
5. The batter will be watery at first but as it beats will become thick white and glossy and increase in volume 2-3 times. Remove from the bowl and spread the marshmallow batter into the prepared pan. Smooth the top with a spatula. Let the pan set at room temperature uncovered for 4 hours minimum (best results is to let it set overnight).
6. Once the marshmallows have set ease the marshmallow away from the sides of the pan. For a sprinkle coating spray your work surface with cooking spay.
Using a greased knife or pair of scissors cut into strips and then into cubes.
Dip into a bowl of rainbow sprinkles.
For an icing sugar coating spread icing sugar into your work surface instead and dip in a bowl of icing sugar.
Store in an airtight container with layers separated with parchment paper. For best results only close the lid in 3 corners.
