candy – Brownie Mischief

Fluffy Homemade Marshmallows

Thick, soft and fluffy homemade marshmallows

Servings 16 marshmallows

Ingredients

3 1/4 oz (7g) packets unflavored gelatin powder
1 cup (237ml) cold water, divided
2 cups (400g) granulated sugar
½ cup (165ml) light corn syrup
¼ teaspoon fine sea salt
2 teaspoons vanilla bean paste or pure vanilla extract
6 tablespoons (45g) powdered sugar, sifted
2 tablespoons (20g) cornstarch

Instructions

Spray an 8-inch square pan lightly with nonstick spray. Wipe out any excess spray with a paper towel. Combine the gelatin powder with 1/2 cup (118ml) of water in the bowl of a stand mixer fitted with a whisk attachment.
Place the granulated sugar, corn syrup, salt and the remaining 1/2 cup (118ml) of water in a medium-size saucepan. Stir gently to combine. Place the saucepan on the stovetop over medium heat. Cook, without stirring, until the temperature reaches 230ºF (110ºC) on a candy thermometer. Gently swirl the pan occasionally to help prevent hot spots.
Turn the mixer on to low speed. Slowly and carefully pour the hot syrup mixture inside the mixer bowl along the side, away from the whisk. Keep beating until the gelatin is dissolved. Add the vanilla. Gradually turn the mixer up to high speed and continue whipping the mixture until it's glossy, thick and fluffy, about 10 minutes.
Transfer the mixture to the pan, spreading it with an offset spatula. Let it sit uncovered at room temperate until it firms up, about 4 hrs.
In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle about 2/3 of the mixture over your work surface. Loosen the edges of marshmallow slab with a small offset spatula. Turn it out onto your work surface. Sprinkle it with the powdered sugar mixture. Cut it into 2-inch squares (or any size you want). Clean your knife after each cut. Toss the marshmallows in the powdered sugar mixture. Store in a covered container for up to 3 days.

Keyword candy, marshmallows

If you’re a fan of Ghibli movies, you may remember the cute Susuwatari or Soot Sprites from Spirited Away and My Neighbor Totoro. These easy-to-make chocolate covered treats are also known as haystacks or tumbleweeds. They’re often made with shredded coconut or chow main noodles. I love using potato stick snacks for a delicious, crunchy salty-sweet snack.

In Spirited Away, the cute sprites are fed handfuls of Japanese konpietō candy. If you aren’t able to find it, candy star sprinkles are a nice substitute for decorating your Soot Sprites. (See the links below.)

Soot Sprite Treats

Chocolate covered potato stick snacks shaped like the beloved Spirited Away Soot Sprites

Print Recipe

Course Dessert

Servings 24 treats

Ingredients

5 cups (210g) potato stick snacks
⅔ cup (65g) chopped toasted salted cashews or peanuts (optional but recommended)
2 cups (340g) semisweet chocolate chips
1 cup (170g) butterscotch chips
1 tablespoon (15ml) vegetable oil or neutral oil of your choice
A few drops black oil based food coloring (optional)
48 Candy eyes
Konpeitō candy or pastel star candy sprinkles

Instructions

Line 2 large baking sheets with parchment paper or wax paper. In an extra-large bowl, combine the potato sticks and nuts.
In a medium microwave-safe bowl, combine the chocolate chips, butterscotch chips and the oil. Heat in the microwave for 20 second bursts, stirring gently between each burst, until melted and smooth. Stir in the food coloring if using.
Pour the melted chocolate mixture over the potato stick mixture. Stir gently with a spatula until the mix is completely coated with the melted chocolate.
Scoop or spoon rounded 2-tbs-size portions of the mixture onto the baking sheets. Add candy eyes and stars. Refrigerate until set, about 20 minutes.

Notes

*To find black oil based food coloring, click here.

**To find candy eyes, click here.

***To find Konpieto candy, click here.

****To find pastel star candy sprinkles, click here.

Keyword candy, snacks, soot sprite treats, tumbleweeds