Now I am not going to lie to you. These are kind of a pain to make. They were a bit of a tease actually. The ingredients came together fairly easily and once you pour the mixture into the pan you are giving yourself lots of pats on the back, yay me! Then you wait. 6 hours to be exact. You've got to give them time to cool down and firm up. 6 long hours of staring at that pan thinking 'aren't you done yet?!?'
I had to make two batches to be honest. The first batch I rushed through and didn't convert the gelatin properly (the original recipe calls for sheets of gelatin, not the powdered like I was using). So I ended up with WAY too much gelatin and the m.mallows jiggled like jello. Icky white jello.
After doing a bit of research I sorted out what the problem was. You should ALWAYS weigh gelatin. Forget volume measurements, it's all about the weight here.
The second batch was better but still not puffy and thick like the picture in my cookbook. By the way this recipe comes from my favorite bakery ever (and I haven't even visited them yet) Baked.
Baked is located in Brooklyn and was founded in 2005 by two friends Matt Lewis and Renato Poliafito. These guys know, understand, and appreciate 'Americana' baking. Every single recipe is something I would love to share with you. If you live near Brooklyn, go pay their shop a visit. I can guarantee they will not disappoint. If you can't make it out, please pick up their cookbook...I'd love to test all their recipes but damn then I'd give it all away for free. Gotta show these boys some love.
aren't they so stinkin' cute.
Anyway, where were we? Baked & Boys threw me off. Oh yeh, the puffyness. They looked a bit deflated, almost like they were in desperate need of a marshmallow viagra...yikes. I'm really not sure where I went wrong here. If anyone out there is a marshmallow magician, please email me and let me know what you think?
for a printable version click here
12 sheets of gelatin (or .75 ounces of powdered gelatin)
2 cups sugar
1 cup light corn syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup sifted powdered sugar, plus more for dusting
Grease a 9 x 13 x 2 inch pan with vegetable shortening. I used a sandwich baggie as a glove. Be sure to coat the pan well and don't miss any of the edges or sides. Set aside
In a medium saucepan, gently stir together the sugar, 1/2 cup of the corn syrup, and 1/2 cup water. Be careful not to splash the mixture around as it will harden up on the sides of your pan. Put the saucepan over medium-high heat and clip a candy thermometer on the side of the pan.
Fill a medium size saucepan half way with water and place on the stove over medium-high heat (aka a double broiler).
Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep mixer on low.
Marshmallow recipe from the cookbook Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito