Well, 2020 has really been one for the books. I don’t know about you but I am looking forward to 2021.
Here we are, and it’s Christmas time once again. There’s something about putting up a tree and decorating the house that makes life a lot more tolerable. My favorite thing to do is bake cookies and make goodies for friends and family.
This year is no exception! So far I’ve made sugar cookies, Russian tea cakes, chocolate chip, and raspberry thumbprint cookies. I have also made chocolate covered pretzels. The one thing I love to make this time of year is homemade marshmallows. Just to step up my game, they also get dipped in chocolate and embellished with crushed candies or Christmas sprinkles. I have a friend that is a chef. He said “I don’t even know what’s in a marshmallow”. It’s pretty easy, basic stuff.
For years I was intimidated by having to use a candy thermometer. I got over it really quickly because I just had to try my hand at marshmallow making. Boy, am I glad that I did. Once you’ve had homemade you will never want store bought again. They make great gifts and are a definite crowd pleaser. Licking the bowl and the beater are an absolute must! I hope you enjoy this recipe as much as I do.
- 3 packages unflavored gelatin
- 1 1/2 C granulated sugar
- 1 C light corn syrup
- 1/4 t kosher salt
- 1 T pure vanilla extract (you can use other flavorings if you like)
- Confectioners sugar, for dusting and to prevent sticking together
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with a whisk. Let this sit while you make the syrup.
- Combine the sugar, corn syrup, salt, and 1/2 C of water in a small saucepan fitted with your candy thermometer. Cook over medium heat until the sugar dissolves. (you will be able to see the mixture becoming clear). Raise the heat to high and cook until the syrup reaches 240 degrees or soft ball stage on the candy thermometer. Remove from the heat.
- With the mixer on low slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15-20 minutes. Add the vanilla or other flavoring and mix throughly.
- With a sieve/or wire strainer generously dust an 8×12 inch glass baking dish (no metal) with confectioners sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallow onto a board dusted with confectioners sugar and cut them into squares. Don’t panic, you will have to pull them out of your pan, they will not just fall out. You can make them any size you like. Dust them with more confectioners sugar to prevent them from sticking together.
- Use a good melting chocolate like Merckens or melting wafers. (We like dark chocolate). Melt your chocolate and using a fork, sit the marshmallow on top of the tines and put the marshmallow into the chocolate, covering all areas. Bring it up and tap the marshmallow against the side of the container to remove excess chocolate and help with sheeting. Move to a pan lined with parchment paper, using a chop stick or toothpick just to guide it off the fork in a sliding motion, add sprinkles or crushed candy of choice. Once all the marshmallows are prepped put in the refrigerator to harden the chocolate.
- Store in an airtight container after the chocolate is completely hardened and keep in a cool dry place.
Note: when melting chocolate I like to do it in the microwave. I set it to half power and melt at 30 seconds and stir after each with the fork that I use to dip them with. I use a plastic container with a lid so if I have chocolate left over I can cover it and save if for the next time.
Til next time,
Ciao xoxo and a Very Merry Christmas