Tag: marshmallows

Fluffy Homemade Marshmallows

Posted on by Mari Vasseur
Fluffy Homemade Marshmallows

Fluffy Homemade Marshmallows

Thick, soft and fluffy homemade marshmallows
Print Recipe
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

Marshmallow Love

Posted on by Mari Vasseur

 

Marshmallow Cake by Brownie Mischief

Dear marshmallows, why are you so sweet and fluffy? I shall call you squishy and you shall be mine! Yes, it’s true, I’m a bit crazy about marshmallows. This post is nothing short of a marshmallow fest! First, my daughter and I made some Sparkly Marshmallow Hearts that are super fun and easy to make. I literally want to put them on everything! How cute do they look on this mini cake? They also make adorable cupcake toppers! To view the Sparkly Marshmallow Hearts tutorial click here.

We also had some fun with Puffy Poles. In case you’re not marshmallow savvy, Puffy Poles are marshmallows that look like chubby barber poles. They’re very popular on dessert tables and candy buffets. We used pink ones, which have a subtle strawberry flavor. We applied them to the pictured 4-inch diameter by 2 1/4 inch tall strawberry cake, which was crumb coated with a thin layer of vanilla buttercream. We used buttercream to adhere them to the sides of the cake. To find Puffy Poles click here.

Marshmallow Cake by Brownie Mischief

Next, I made some Billowy Sky Blue Marshmallow Frosting to share with you. One of the things you’re going to love about this frosting, besides being yummy, is it’s natural beauty. You can simply spoon it on, no piping or fancy tricks necessary. Everything it touches becomes an ethereal cloud of deliciousness! The recipe is below.

Billowy Sky Blue Marshmallow Frosting

Fluffy, glossy, sweet marshmallow frosting.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 3 cups

Ingredients
  

  • 1 ½ cup (10.5 ounces) ultra fine sugar *see notes below
  • ½ cup egg whites (3-4 large)
  • 2 tablespoons water
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Americolor Sky Blue gel food coloring (or any color of your choice)

Instructions
 

  • In a large heatproof bowl, whisk together sugar, egg whites, water and cream of tartar until frothy.
  • Place bowl over a pan of gently simmering water, making sure the water isn't touching the bottom of the bowl. Whisk mixture until temperature reaches 160° and sugar is completely dissolved.
  • Remove bowl from heat. Add extracts. Beat mixture with the whisk attachment of an electric mixer on high speed until stiff and glossy.
  • Add a small amount of food color with a toothpick and mix on low speed. Continue adding food color, a little at a time, until desired shade is reached. Use a clean toothpick for each addition.

Notes

*It's important to dissolve all of the sugar when making this frosting. Ultra fine sugar dissolves easier, but if you are unable to find it, you can use regular granulated sugar.