A few years ago I threw my back out very badly. There were torn ligaments and much pain and I was forced to take several months off work. I couldn’t stand for more then an hour or so at a time so it was hard to much of anything. Except bake. Did you know you can bake almost anything and then sit down for a while. Baking is by nature the art of patience, you have to wait for things to bake, to cool, to rest. Baking is made for people with bad backs (this is only true of at home baking, professional baking requires lifting 20kilo bags of flour, kneading enormous pieces of dough, and standing on your feet for at least 12 hours a day.) So I baked. I baked and I baked and I baked. Christmas fell in that time period and I made every single thing from the Martha Stewart Christmas magazine. Every single thing. There were some hits, like her shortbreads, some misses, like the pomegranate jelly, but most things have faded into the recesses of my brain along with the other million things I’ve baked. The one thing I remember most accurately are the marshmallows.
If you’ve never made your own marshmallows before you might not know that they have a delicious flavour.
You might not know that they are lighter and less chewy then store bought ones.
You might not know of the amazing flavours you can give them.
You might not know a lot of things that you probably should know. So you should probably make them promptly.
I have played around with my marshmallow recipe lately and so I am giving you the basic recipe which you can make but I have been caramelizing the sugar first so that it hints of the roasted marshmallows, and I have been putting salt on them because I’m trendy like that. If your wondering what the black stuff is on top of the marshmallows it’s vanilla salt because I am compelled to buy things like 17 dollar salt. But regular old salt is more then fine, and you’ll be $17 the richer. Which is a plus. I do wish I had your self control.
2 tbsp + 1/2 tsp Unflavoured Powdered Gelatin
2 cups Sugar
1/2 cup Corn Syrup
2 egg whites
1 tbsp Vanilla
1 tsp salt
Sprinkle gelatin over 1/2 cup cold water
Line an 8inch square pan with parchment and oil it generously.
In a pot mix 1/4 cup water with the sugar
On medium heat stir until sugar is dissolved.
Bring heat to high and let caramelize to an amber colour
Immediately bring off heat and add in half cup of water and the corn syrup. (it will boil up like crazy so be careful!)
Put in your candy thermometer and bring to 240F or the soft ball stage. Don’t be alarmed at how dark it gets at this stage, but do stir it to prevent it from burning at the bottom.
Meanwhile in a mixer fitted with the whisk attachment whip the egg whites until soft peaks
As soon as the caramel is at 240F add in the gelatine and vanilla.
With the mixer on high pour the sugar mixture into the whites pouring down the side of the bowl so the whisk doesn’t whip it around.
Keep the mixer going until the mixture looks, well, like marshmallows. If in doubt give it another minute.
Pour into the prepared pan and sprinkle salt on top.
Allow to rest for at least 3 hours and up to overnight.
Cut them in the shapes you want and dust them in corn starch and put into airtight containers or bag them up and give them as goodies!