By 300 Sandwiches
On Sunday, I finally cracked open the box. My mixer is pewter, which coordinates with the rest of our kitchen appliances, in case you were wondering. I should have make holiday cookies or pies with the thing, but between traveling to Florida and work, I didn’t have time. But it’s on now!
First thing I made with the mixer: marshmallows. Why? because it’s s’mores and hot chocolate season.
So, the thing about marshmallows. They are the messiest dessert ever. You get the sugar and gelatin together and at some point you have to pour this sticky gummy thick gooeyness into a baking pan from the mixing bowl. I thought I could do this without making a mess, but it only takes one mindless swipe of the spoon or your finger against the white creamy mix, and you and your entire kitchen will be strewn in a sugary, stringy web. Luckily you can quickly rinse it off of most surfaces with cold water.
At first I thought I’d failed at the marshmallow project because I got the corn syrup and sugar too hot and it turned brown. Like, really brown (note to self: get a candy thermometer). Defeated, I tossed it into the gelatin and let the mixer go on for a good 15 minutes, hoping it would eventually turns white. Somehow, it did. Like confectionary magic. Stick with it, people, it’ll happen.
I tossed in a bit of rose water to my marshmallow mix for a more complex flavor, but then I got inspired to roll the marshmallows in cinnamon flavored powdered sugar at the end. That took them to another level. I can’t wait to try other flavors, like cocoa or lavender. I used my ‘mallows for s’mores last night, which E and I snacked on while watching the Golden Globes. Nothing is better than watching skinny glamorous actors then stuffing yourself with sugar. I got marshmallow creme all over the remote, though.
3 1/2 packets gelatin
1 cup water
2 tablespoons rose water
2 cups sugar
2/3 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
2 tablespoons cinnamon
Line a 13 x 9 baking sheet with foil. Grease foil with cooking spray or butter.
In the bowl of your mixer, combine 1/2 cup water and rose water with gelatin, and let the gelatin melt. Set aside.
In a saucer, combine sugar, corn syrup, salt and the other half cup of water and place on stovetop over medium heat. Dissolve sugar, then bring mixture to a boil. Insert a candy thermometer into the bowl and boil until mixture reaches 240 degrees, which takes about 8 to 10 minutes.
When done, turn stand mixer to slow speed, and pour mixture slowly down the side of mixing bowl of stand mixer. Gradually turn blender to high, and blend mixture for about 15 minutes. Over time, the mixture will turn white and fluffy. During the last 30 seconds of mixing, add vanilla extract.
Spoon out the marshmallow mixture into the foil-lined pan with a wet spatula (helps to prevent the marshmallow creme from sticking). Smooth into the pan. Place pan in refrigerator for 4 hours or overnight.
Mix confectioners’ sugar, cornstarch and cinnamon in a small bowl. Coat a cutting board or workable surface with several pinches of the mix. Flip marshmallow mixture onto powered work surface. Cut into squares and sprinkle with the rest of the sugar mix. Wrap in plastic wrap or in airtight container. Marshmallows keep for about a week.
Adapted from the Joy of Baking‘s core recipe, which means using a candy thermometer, people.by