Easter is around the corner, right? Are you a Peeps fan? Me…not so much. I know. What in the world is wrong with me?!?
They are cute to look at, I suppose. In a weird and very fake marshmallow sort of a way. I think the pink ones are weirder to me than the yellow ones.
I don’t normally go crazy for marshmallows. Unless I am roasting them by a fire and wedging them in between graham crackers and chocolate chunks.
I go a little more crazy for them when I make them homemade. And that doesn’t happen very often. Because making marshmallows is a messy job. A messy job, but a fun and messy job. Fun when you get to eat the first pieces and you pat yourself on the back with a sticky hand to congratulate yourself for surviving marshmallow making.
In my journey of marshmallow experimentation I did come across this fantastic one from David Lebovitz. He has adapted it from The Great Book of Chocolate. That is a book I need to get soon just from the title. David has a wonderful post with tips and troubleshooting. Really helpful if you are making marshmallows for the first time. When my daughter saw me prepping this post she told me, “Mom, you used to make really cool things like marshmallows. When will you do it again?” So if that wasn’t a hint I don’t’ know what was. I promised to venture into making something really cool very soon. In the meantime, enjoy the coolness of these fantastic and very fluffy marshmallows!
from David Lebovitz
2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)
1/2 cup (125ml) + 1/3 cup (80ml) cold water
1 cup (200g) sugar
1/3 cup (100g) light corn syrup
4 large egg whites (1/2 cup, 110g), at room temperature
pinch of salt
2 teaspoons vanilla extract
Powdered Sugar Mix
One part powdered sugar, one part corn starch (or potato starch) (about 1 cup, 140g, each)
In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.
In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place the saucepan over medium-high heat.
(*This saucepan will be used twice: to make the syrup and melt the gelatin so you don’t need to wash it in between these steps.)
In the bowl of an electric mixer on low speed, slowly add in the egg whites until they are frothy; add the pinch of salt.
As soon as the syrup reaches about 210ºF (99ºC), raise the mixer speed to high and beat the whites until they are thick and fluffy.
When the syrup reaches 245ºF (118ºC), carefully and slowly pour the hot syrup into the whites. Try not to get the syrup on the whisk to avoid it splattering sticking to the sides of the bowl.
Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (The pan should still be hot since you just made the syrup in it)
Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract. Whip for about 5 minutes or until the outside of the bowl feels completely cool when you touch it.
With a sifter, dust a generous portion of the powdered sugar mix over a baking sheet evenly and completely. There should be no spots left bare.
With a spatula, spread the marshmallows in an even layer on the pan. Let this dry for at least 4 hours, preferably overnight, uncovered.
After it has dried, add about 1 cup (140g) of the powdered sugar mix into a large bowl.
Sift over the top of the marshmallows with some of the powdered sugar mix.
With dusted scissors or pizza cutter, have fun cutting the marshmallows into any shape or size and then toss again the powdered sugar mix.
In a wire strainer, shake off the extra powder off of the marshmallows.
Thanks for stopping by to say hello and let me know what your favorite marshmallow recipe is!