I've been trying desperately to get to this post, since Hot Chocolate is such a Christmas-y treat, but I was too busy flopping around and being spoiled by my parents to get around to posting over the holidays. Sorry guys, but guess what! There are still at LEAST 3 months of miserable cold in which to snuggle up and drink this delicious hot chocolate. So, don't worry my pets.
Anyway, I forget where I got the notion to make my own marshmallows, but as soon as I looked up the recipe, I had to do it. These marshmallows are not yo' momma's "Stay Puft", chewy grocery aisle treats. They are tender and moist, and somehow complex (even though they are 90% sugar). And best of all, they are remarkably easier than you'd think. Everyone should just whip up a batch and wow your family and friends, immediately.
This recipe for Homemade Marshmallows is from the July 2008 Bon Appetit, written by Molly Wizenburg (who is turning out to be a big favorite/inspiration for me! See last week's post on paté).
Homemade Marshmallows
Bon Appetit, July 2008 by Molly Wizenberg
Ingredients:
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup potato starch (I didn't even use this. It's fine without, or with cornstarch if you have it)
1/2 cup powdered sugar
IMPORTANT:
This recipe recommends using a stand mixer. I do not have one and used a hand mixer instead. Let me just say, this works, but a stand mixer is much preferred. The marshmallow mixture creeps up the beaters and tries to get into the machinery of your mixer. Plus, who wants to hold those in there for 15 minutes? Just wanted to throw that out there before anyone got too involved. Ok, proceed.
Line 13x9x2-inch metal baking pan with foil.
Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. I wasn't really sure about this step... I just have a silicon basting brush that I swished around at the sides, but it didn't really acheive much. The goo still stuck to the sides, but it came off with some hot water.
Attach candy thermometer to side of pan. I don't have one of these, so I just held my digi-thermometer in there, making sure not to touch the hot bottom of the pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. It will basically look like Marshmallow Fluff (mmmmmmmm flufffff). Add vanilla and beat to blend, about 30 seconds longer.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. It will have this great elastic feel. You will be tempted to play with it.
Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. I used a cookie cutter, which worked really well. Cut marshmallows into squares or other shapes (like what?!? I can only think of one hilarious cookie cutter shape left over from my sister's bachelorette party). Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
Throw these little guys into some rich, hot chocolate and bask in your (perceived) culinary talents.
So why is this Part 1? Because Part 2 is coming up. And you're going to like it.
