Matt declared that all Chocolate Easter Bunnies should have this fate.
I might agree. That said, you have just discovered what HORRIBLE FAILURES we are at eating holiday candy in the appropriate season. Our babysitter has helped us and yet we continue to fail. That is until I prepared the appropriate accompaniments for said chocolate.
I learned that living has more to do with homemade marshmallows and backyard grills than trips to Cancun and big screen televisions, but I think I learned that awhile ago. I now have proof.
Life is better with homemade marshmallows. I also made graham crackers, but I am less than impressed with them. Matt and the boy like them but I think they’re too soft. I’ll have to get back to you with a better recipe.
BUT, for things like marshmallows, my go to guy is Alton Brown, who once again, pulls through.
This is his recipe, totally unchanged, but I will add my notes so you don’t feel as backwards and lost as I did. And sorry I didn’t take pictures of the process, but I’m not doing as well with that as I ought to. I did succeed on the pictures of consumption. This is going to be a good summer.
First – marshmallow making is VERY messy, and there is a good chance that most of the marshmallow “batter” will stick to your mixing bowl. That’s okay, you will still get A LOT of marshmallows.
Second – this cleans up like rice krispy treats. Put everything in the sink in soapy, hot water, come back in an hour and very likely, everything will have dissolved.
Third – you probably want a stand mixer for this, but you can try with a hand mixer. Just know that for 10 minutes you need to be whipping on high.
Fourth – when you add this to your prepared metal pan, the “batter” will probably not fill the pan, but make a blob that fills about half the pan one inch tall. That’s okay.
Fifth – the pizza cutter as the cutting tool is genius. This may be the stickiest thing, next to a two year old – that you have ever dealt with.
Sixth – I’m sorry to say it, but you probably won’t save money by making, rather than buying, marshmallows. But, really the difference in $1 and $3 for sugar filled ecstasy isn’t worth mentioning.
If you follow the directions, you SHOULD end up with real marshmallows. It may not seem like it at the time, but it will probably work. And square is an okay shape for them. Or whatever shape you can get them to cut out in.
Recipe courtesy Alton Brown, 2007
Prep Time: 35 min
Inactive Prep Time: 4 hr 0 min
Cook Time: 10 min
Serves: approximately 9 dozen marshmallows or 1 1/2 pounds miniature
• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch
• Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.