Marshmallows

Ask any ten people how they make marshmallows and you will get ten different answers.  There will be different ingredients, different equipment and different instructions.  The recipe below has been tweaked a number of times and is the one being used by us at this particular time…..never close your mind to new ideas and don’t be afraid to experiment!  Using disposable gloves while handling the batter AND marshmallows during the dusting process has been very helpful!

CONTRIBUTED BY: Mimi Duclos 

EQUIPMENT
Saucepan
Large bowl
Electric hand held or stand mixer
9x12 inch/23x30 cm glass baking dish
Medium bowl
Candy thermometer
Coffee grinder for powdering the granulated pure cane sugar

INGREDIENTS
2 1/2 Tbsp high quality non hydrolyzed gelatin powder
½ cup cool filtered water
2 cups pure cane sugar
½ cup cool purified or filtered water
Powdered sugar for dusting (prevents marshmallows from sticking together) Coconut oil, sparingly for greasing

PREPARATION AND COOKING TIME

Prep time: 15 minutes  

Cooking time: 1-3 hours

METHOD

1. Bloom the gelatin: Pour 1⁄2 cup water in a large bowl (or bowl of stand mixer). Gently sprinkle 2 1⁄2 tbsp gelatin over the water and leave it to bloom for about ten minutes. Be sure all the granules have been submerged in the water. This means the mixture will be like jello.

2. Thoroughly mix ½ cup water (or ½ of black strong coffee if you want to have coffee flavored marshmallows) and 2 cups white granulated sugar in a stainless steel pan.

3. Clip candy thermometer to side of pan.  Slightly pull it up from the bottom of the pan.

4. Bring mixture to a soft boil and bring the temperature up to 220F.

5. Remove the thermometer and then carefully pour the hot sugar mix down the side of the bowl into the gelatin, and beat for about 5 minutes, if you are using a stand mixer.  (Start at low speed and then slowly increase to full speed.) The time will vary if you are using a hand mixer.  When the marshmallow is starting to form you can see draglines in the batter from the beaters and large bubbles breaking around the edge.  You want the batter to be fluffy and you will know you are getting air into the batter when you can see air pockets breaking up on the top.

6. As the mix begins to thicken and turn white, turn off the mixer and check the beater.  Lift it up to see the texture of the batter.  The mix should not “run” off, but just “ooze” off, like marshmallow sauce on an ice cream sundae. 

7. Pour into a 9X13 inch glass pan that has been dusted with fine sugar.  If not available, put standard granulated sugar in a coffee bean grinder and pulse to desired texture.  (If using powdered sugar, be sure it is made with just pure cane sugar.)

8. Cover with a cloth like a dish towel and leave for up to 12 hours.

9. Cut into squares with a pizza cutter, remove with spatula and LIGHTLY dust with fine sugar on a cookie sheet.  

YIELD

Approximately 20-40 bite size pieces.

SERVING SUGGESTION
Easily enjoyed with either a glass of cold milk or hot cocoa!

STORAGE SUGGESTION

Store on the counter in a sealed container for several weeks. The marshmallows will dry out over time. If that happens, pop them into hot cocoa!  They freeze well if you wish to make larger batches.