Hello!
I work in the advertising industry by day in Los Angeles and am a lover of all things baking, photography and blogging on the weekends! My blog is about my love for testing out recipes that I source out from many food sites, magazines or bribed secret family recipes from close friends and granny-mas! Did I tell you I love reading about food? Seeking out what's the latest trend in the world of food and restaurants is a hobby of mine - whether using himalayan pink salt, gluten free flour or lavender extract! I love it and look forward to sharing all the wonderful things that I discover, of course adding my own pinch of this and dash of that too!
Here goes...
On a lazy, hazy, gray January winter weekend morning in Southern California instead of coffee go for a lovely cup of hot chocolate, and while you're at it add a bit of pillowy bliss - homemade marshmallows! I made these recently on a day like this and turns out it takes a little more than a few hours before you have the luxury of topping your hot chocolate! So I recommend you make them a night before.
Even though our winters don't compare to the ones any state north or east of us it's still nice to curl up to a good cup of hot chocolate, even if the sun is out and it's a mere 65 degrees. BRRRRRR!
Here's how they are made:
INGREDIENTS
non stick cooking spray
3 (1/4 oz) packages unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 tsp coarse salt
1 tsp vanilla extract, plus 1 vanilla bean scraped
powdered sugar for coating
TOOLS
9x9 square pan or rectangle
parchment paper
rubber spatula
standing mixer
medium saucepan
large bowl
1. Lightly spray a 9"x9" or rectangle pan not that much larger with cooking spray. Line pan with parchment paper leaving a 2-inch overhang on all sides; set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes.
3. In a medium saucepan, combine sugar, corn syrup and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into the gelatin mixture.
4. Start your timer for 12 minutes. During this time add salt and continue mixing. In a few minutes you will begin to see beautiful white puffiness!
5. Add vanilla extract and vanilla bean seeds, continue mixing until well combined.
6. Spray a rubber spatula with non-stick cooking spray. When the timer is up, pour and spread the marshmallow mixture evenly into the pan using the spatula to spread the mixture. Let stand for a minimum of 2 hours or overnight, uncovered.
7. On your work surface or counter sprinkle some powdered sugar.
8. Carefully lift the parchment paper sides apart from the pan and onto your work surface that is lightly coated with powdered sugar place marshmallow 'block' on the surface and with clean kitchen scissors or a sharp knife cut marshmallow squares or use your favorite cookie cuter shape, I used snowflakes and stars.
9. Place 1/2 cup of powdered sugar in a large bowl. Working in batches add cut marshmallows to the bowl and toss to coat.
10. Marshmallows can be stored in an airtight container for up to a 2 weeks. Recipe adapted from Martha Stewart.
Enjoy!
