Tuesday, April 15, 2008

TWD-Marshmallows

This week was chosen by Judy of Judy's Gross Eats. I have made marshmallows before, but had never flavored them. This recipe was alot like the marshmallows that I have made before, but a little different. I chose to make the pumpkin spice, and I am so glad that I did. I had been wanting to make this flavor for a while, but just hadn't. This is just like eating pumpkin pie filling. YUM! The only problem that I had was a thin layer of gelatin settled on the bottom, but, it didn't effect the taste, only the look. I think that I like by previous marshmallow better, but I will definitely make different flavors, especially the pumpkin!

(Here you can see the thin layer that settled on the bottom)

Make sure to go and check out the other TWD chicks and see what flavors they came up with!


Next week's recipe is from Amanda over at Slow like Honey and she has chosen Bill's Big Carrot Cake.


Makes about 1 pound marshmallows

About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1 tablespoon pure vanilla extract
1 1/4 cups plus 1 tablespoon sugar


GETTING READY: Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch.


Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.While the syrup is cooking, work on the gelatin and egg whites.


In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)


Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't over beat them and have them go dull.As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).



Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.


SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table -- it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.


STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.



Playing Around


RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.For raspberry marshmallows, you'll need a generous 1/3 cup of puree; reduce the vanilla extract to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for other purees, such as strawberry, mango and passion fruit.


CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. Stir in 1/3 cup boiling water and mix until smooth. Reduce the vanilla extract to 1/2 teaspoon, and add it to the espresso mix. After you add the sugar syrup and gelatin to the meringue, beat in the espresso mixture and continue.


LIGHT CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.


PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.

39 comments:

Engineer Baker said...

Oo... pumpkin spice was one I sort of passed by because it didn't seem in season, but now that you mention it, that flavor sounds delicious! Even with the little layer of gelatin, those look awesome!

Marie Rayner said...

Your marshmallows look really scrummy! So nice and fluffy. I was tempted to make the pumpkin ones, but ended up making plan ones. I opted to make some S'mores with mine , except I used homemade peanut butter cookies. They kind of ended up like moreish Peanut Butter cup s'mores.

amanda. said...

I think I'm going to try the pumpkin spice soon. Especially since you gave them a good review.

Your marshmallows look great, by the way. I wouldn't have even noticed the layer of gelatin if you hadn't mentioned it!

Anonymous said...

Oh, I bet a pumpkin spice marshmallow in my coffee would help it taste like that $4 pumpkin spice latte I love so much. Mmmmmmmmmm.

Megan said...

Pumpkin spice is my favorite flavor. Well, besides chocolate! I think I've finaly been talked into making my first mashmallows. I'm thinking I should probly practice with summer camping season coming up and all! Or would that be S'more season? LOL.

LyB said...

I agree that the idea of flavorings is wonderful, I'm just going to use a different recipe. Yours look delicious though!

Mumsy said...

I am in agreement with everyone else. The pumpkin spice sounds very delicious.

Heather B said...

I wanted to try that flavor. I bet it was tasty! Great job!

Anne said...

Oooh the pumpkin looks awesome!

Anonymous said...

Oh, man...the Pumpkin spice sounds sooo good. I wonder how they would taste in hot chocolate? hmm. Great job!

Mari said...

Your marshmallows turned out beautifully, and I'm glad someone tried the pumpkin spice flavoring. It sounds yummy!

Anonymous said...

Your marshmallows look so nice and fluffy. I would love to try the pumpkin spice version!

CB said...

I agree. The gelatin layer isn't appealing so I wouldn't eat my strawberry ones. But your pumpkin ones still looks great!
Clara @ I♥food4thought

Judy said...

I debated whether to make the pumpkin spice ones. Now I will for sure. They look delicious!

Anonymous said...

Your marshmallows are gorgeous! I love pumpkin spice :)

Lori said...

mmmm pumpkin spice, good choice. I wanted to try that but I guess there is always the next time. THe possibilities are endless!

Annemarie said...

I'm glad you liked the pumpkin, I was wondering about that one. Good job!

Mary said...

pumpkin pie spice sounds great....they look so yummy!

Dolores said...

I'm definitely going to return to this recipe in the fall... your pumpkin spice version sounds great!

Hygeian Stew said...

I love the flavored marshmallows, yours look delicious!

Shirlie said...

I love how thick your marshmallows turned out! They look like the opposite of mine! Great job!

Sarah said...

I am not a fan of marshmallows but the pumpkin spice version definitely caught my attention. Maybe I will have to try those...great job!

Anonymous said...

I made the pumpkin version as well. I like the flavor, but I wasn't a fan of the texture. I like the recipe I use without egg whites better. I'm going to have to see if I can't come up with a pumpkin version of those. :)

Anonymous said...

You're so daring! I was too chicken to try this variation, since we are not big marshmallow fans as it is. Glad to hear that they turned out!

Anonymous said...

April those look fantastic...You did a great job! I am trying to imagine pumpkin marshmallows!

Anonymous said...

Mm, pumpkin spice, I'll have to keep that in mind for next fall.

steph- whisk/spoon said...

the pumpkin variation sounded delicious! glad to hear it was!

Anonymous said...

Ooh- those look really great!

Natalie said...

I passed right by the pumpkin spice flavor until I was typing up the recipe to post last night. They sound so good! (And they look good too - I didn't even see/notice the gelatin on the bottom...)

Di said...

Your marshmallows look great! I thought the pumpkin variation sounded interesting, but decided to go with chocolate. I'm glad to hear that you liked the flavor. Like some of the others said, I may have to try it in the fall.

Liliana said...

What a great idea to use pumpkin spice. Your marshmallows look great!

Shari@Whisk: a food blog said...

I'm looking forward to trying the pumpkin spice myself!

Anonymous said...

Yummy! Pumpkin is gonna be my next choice. Glad you liked them.

kimberly salem said...

these look delicious, pumpkin spice is next on my list of flavors to try! the color of these came out lovely!

Anonymous said...

Hi,
Wanted to email you, but could not locate your email address on the
blog. we have 2 cool widgets ( a slideshow widget and a content widget
) which can help enhance site interaction and reader's experience. pl
contact me at ashishbaldua4@gmail.com to know more.

thx-Ashish

Mama Mia said...

Looks beatufully fluffy and delicious!

Mary Ann said...

I was dying to try the pumpkin spice flavor but after my first disaster I couldn't make myself do it. They look so good, I am regretting it now!

Anonymous said...

I love pumpkin. We will have to try those next. We loved this recipe. Wasn't it fun!!?? Yours look great!

Gabi said...

Wow those sound so delicious! I love pumpkin spices- I'm making some limoncello marshmallows later this week - although these are swaying me- can't wait!

Tuesday, April 15, 2008

TWD-Marshmallows

This week was chosen by Judy of Judy's Gross Eats. I have made marshmallows before, but had never flavored them. This recipe was alot like the marshmallows that I have made before, but a little different. I chose to make the pumpkin spice, and I am so glad that I did. I had been wanting to make this flavor for a while, but just hadn't. This is just like eating pumpkin pie filling. YUM! The only problem that I had was a thin layer of gelatin settled on the bottom, but, it didn't effect the taste, only the look. I think that I like by previous marshmallow better, but I will definitely make different flavors, especially the pumpkin!

(Here you can see the thin layer that settled on the bottom)

Make sure to go and check out the other TWD chicks and see what flavors they came up with!


Next week's recipe is from Amanda over at Slow like Honey and she has chosen Bill's Big Carrot Cake.


Makes about 1 pound marshmallows

About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1 tablespoon pure vanilla extract
1 1/4 cups plus 1 tablespoon sugar


GETTING READY: Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch.


Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.While the syrup is cooking, work on the gelatin and egg whites.


In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)


Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't over beat them and have them go dull.As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).



Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.


SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table -- it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.


STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.



Playing Around


RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.For raspberry marshmallows, you'll need a generous 1/3 cup of puree; reduce the vanilla extract to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for other purees, such as strawberry, mango and passion fruit.


CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. Stir in 1/3 cup boiling water and mix until smooth. Reduce the vanilla extract to 1/2 teaspoon, and add it to the espresso mix. After you add the sugar syrup and gelatin to the meringue, beat in the espresso mixture and continue.


LIGHT CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.


PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.

39 comments:

Engineer Baker said...

Oo... pumpkin spice was one I sort of passed by because it didn't seem in season, but now that you mention it, that flavor sounds delicious! Even with the little layer of gelatin, those look awesome!

Marie Rayner said...

Your marshmallows look really scrummy! So nice and fluffy. I was tempted to make the pumpkin ones, but ended up making plan ones. I opted to make some S'mores with mine , except I used homemade peanut butter cookies. They kind of ended up like moreish Peanut Butter cup s'mores.

amanda. said...

I think I'm going to try the pumpkin spice soon. Especially since you gave them a good review.

Your marshmallows look great, by the way. I wouldn't have even noticed the layer of gelatin if you hadn't mentioned it!

Anonymous said...

Oh, I bet a pumpkin spice marshmallow in my coffee would help it taste like that $4 pumpkin spice latte I love so much. Mmmmmmmmmm.

Megan said...

Pumpkin spice is my favorite flavor. Well, besides chocolate! I think I've finaly been talked into making my first mashmallows. I'm thinking I should probly practice with summer camping season coming up and all! Or would that be S'more season? LOL.

LyB said...

I agree that the idea of flavorings is wonderful, I'm just going to use a different recipe. Yours look delicious though!

Mumsy said...

I am in agreement with everyone else. The pumpkin spice sounds very delicious.

Heather B said...

I wanted to try that flavor. I bet it was tasty! Great job!

Anne said...

Oooh the pumpkin looks awesome!

Anonymous said...

Oh, man...the Pumpkin spice sounds sooo good. I wonder how they would taste in hot chocolate? hmm. Great job!

Mari said...

Your marshmallows turned out beautifully, and I'm glad someone tried the pumpkin spice flavoring. It sounds yummy!

Anonymous said...

Your marshmallows look so nice and fluffy. I would love to try the pumpkin spice version!

CB said...

I agree. The gelatin layer isn't appealing so I wouldn't eat my strawberry ones. But your pumpkin ones still looks great!
Clara @ I♥food4thought

Judy said...

I debated whether to make the pumpkin spice ones. Now I will for sure. They look delicious!

Anonymous said...

Your marshmallows are gorgeous! I love pumpkin spice :)

Lori said...

mmmm pumpkin spice, good choice. I wanted to try that but I guess there is always the next time. THe possibilities are endless!

Annemarie said...

I'm glad you liked the pumpkin, I was wondering about that one. Good job!

Mary said...

pumpkin pie spice sounds great....they look so yummy!

Dolores said...

I'm definitely going to return to this recipe in the fall... your pumpkin spice version sounds great!

Hygeian Stew said...

I love the flavored marshmallows, yours look delicious!

Shirlie said...

I love how thick your marshmallows turned out! They look like the opposite of mine! Great job!

Sarah said...

I am not a fan of marshmallows but the pumpkin spice version definitely caught my attention. Maybe I will have to try those...great job!

Anonymous said...

I made the pumpkin version as well. I like the flavor, but I wasn't a fan of the texture. I like the recipe I use without egg whites better. I'm going to have to see if I can't come up with a pumpkin version of those. :)

Anonymous said...

You're so daring! I was too chicken to try this variation, since we are not big marshmallow fans as it is. Glad to hear that they turned out!

Anonymous said...

April those look fantastic...You did a great job! I am trying to imagine pumpkin marshmallows!

Anonymous said...

Mm, pumpkin spice, I'll have to keep that in mind for next fall.

steph- whisk/spoon said...

the pumpkin variation sounded delicious! glad to hear it was!

Anonymous said...

Ooh- those look really great!

Natalie said...

I passed right by the pumpkin spice flavor until I was typing up the recipe to post last night. They sound so good! (And they look good too - I didn't even see/notice the gelatin on the bottom...)

Di said...

Your marshmallows look great! I thought the pumpkin variation sounded interesting, but decided to go with chocolate. I'm glad to hear that you liked the flavor. Like some of the others said, I may have to try it in the fall.

Liliana said...

What a great idea to use pumpkin spice. Your marshmallows look great!

Shari@Whisk: a food blog said...

I'm looking forward to trying the pumpkin spice myself!

Anonymous said...

Yummy! Pumpkin is gonna be my next choice. Glad you liked them.

kimberly salem said...

these look delicious, pumpkin spice is next on my list of flavors to try! the color of these came out lovely!

Anonymous said...

Hi,
Wanted to email you, but could not locate your email address on the
blog. we have 2 cool widgets ( a slideshow widget and a content widget
) which can help enhance site interaction and reader's experience. pl
contact me at ashishbaldua4@gmail.com to know more.

thx-Ashish

Mama Mia said...

Looks beatufully fluffy and delicious!

Mary Ann said...

I was dying to try the pumpkin spice flavor but after my first disaster I couldn't make myself do it. They look so good, I am regretting it now!

Anonymous said...

I love pumpkin. We will have to try those next. We loved this recipe. Wasn't it fun!!?? Yours look great!

Gabi said...

Wow those sound so delicious! I love pumpkin spices- I'm making some limoncello marshmallows later this week - although these are swaying me- can't wait!