Tuesday, October 23, 2012

Vanilla Marshmallows

Fall is here y'all! My favorite time of the year leading all the way up to Christmas! Fall means football and food! We went over to Nany's Cabin a few weeks ago, and I've been trying my best to blog about these marshmallows ever since.

I've found these are best for hot chocolate and S'mores! Just try to contain yourself from eating all at one time. They're that good!

There's nothing better than hanging out on a cool night by the campfire! These marshmallows melt quickly, but they are very different than conventional marshmallows. They don't brown over a campfire like store-bought marshmallows. Think melty, gooey, creamy. When I say different, I mean in a GOOD way! The texture is perfect! They are light and airy, which is one reason it's so easy to eat so many!

The recipe came from this cookbook. When we went to Savannah this summer, the number two (number one being Lady and Son's) thing on our list to do was the Back in the Day Bakery. Unfortunately, they were closed the only day we were there! We'll definitely be going back!

Don't be intimidated by these. They are very easy. If you know how to turn a mixer on, you can do this!

This is the secret ingredient. Unflavored gelatin. It works as a binding agent, and helps pull together all of the other ingredients.

These marshmallows come out PERFECT. Like, I said, try to resist the temptation to eat all of them!

Hope y'all enjoy FALL!

Vanilla Marshmallows

2 cups confectioners sugar, plus extra for dusting
3 cups granulated sugar
1 1/4 cup light corn syrup
1/4 teaspoon fine sea salt
4 envelopes unflavored gelatin
4 teaspoons pure vanilla extract

*Candy Thermometer (I didn't use one, but the recipe does call for it)

Spray a 9 by 13 inch banking pan lightly with nonstick cooking spray, then coat the pan generously with confectioners' sugar.

In a large saucepan, stir 3/4 cup water, the granulated sugar, corn syrup, and salt over medium heat until the sugar is dissolved. Insert a candy thermometer and, without stirring, bring to a boil, then cook until the mixture reaches 240*, about 10 minutes.

Meanwhile, pour 3/4 cup water into the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over the top, and stir on low speed so that the gelatin softens.

With the mixer on low speed, gradually pour the hot sugar mixture into the gelatin mixture, then blend, gradually increasing the speed to high, until the mixture is fluffy and stiff, 10 to 12 minutes. Turn the speed to low, add the vanilla, and mix to incorporate.

Pour the mixture into a prepared pan and smooth the top with a rubber spatula that has been sprayed with nonstick spray. Let the marshmallow sit at room temperature for 4 to 6 hours, until firm.

Fill a bowl with 2 cups confectioners' sugar. Invert the pan onto a smooth work surface and unfold the marshmallow. Lightly coat a serrated knife with nonstick spray, then cut the marshmallow into squares, and toss each marshmallow in the confectioners' sugar to coat. Store in an airtight container for up to 1 week.

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