Marshmallows from Episode 5
Bossy started making marshmallows as holiday gifts many years ago and Bootie (whose nickname is also Candy and Gum), followed suit shortly thereafter. Bossy uses Ina Garten's recipe, although she doubles the recipe (except for the gelatin--she uses 5 packets instead of 6). Bootie uses Martha Stewart's recipe. We have tried each other's and not found much of a difference, which goes to show how adaptable this recipe is! The process is identical, although we discovered, as usual that we each have slightly different ways of doing it. Let us know how it works out for you!
Bootie made this s'more with chocolate covered digestive biscuits. She put a marshmallow on one biscuit, roasted it, flipped it (when cool), roasted the other side, and smooshed it deliciously between two biscuits. Then she ate it and swooned.
Who doesn't love a cup of hot chocolate with roasted marshmallow on top? The gorgeous yarn chicken mug is from JaMpdx. Bootie uses this blowtorch. The hot chocolate is from William's and Sonoma. Maybe someday we'll get paid for these endorsements, but for now we're just happy customers.
Once you boil the sugar, corn syrup, water and salt to 238-240 degrees (soft boil), you slowly add it to your gelatin which has been softening in water. Bootie puts the gelatin (4 packets) in the mixer bowl with 3/4 cup water while the sugar mixture is boiling. At this point it's not pretty but do not despair, it'll be amazing.
See? Once you get the mixer going, it'll take a few minutes but soon you will see an amazing transformation into yummy marshmallow fluff. You can add the vanilla at this point. You'll want to mix for about 10 minutes.
Spray your pan (we use a 9 x 13 Pyrex) with cooking spray, then add a sheet of parchment paper and spray again. Pour your marshmallow fluff into the pan and let it sit. Bootie and Bossy let theirs sit for a day or overnight. The recipe says to let it sit at least 3 hours.
Once it's set, put some powdered sugar on your cutting service and flip the marshmallow sheet onto it. Then peel away the parchment and get ready for the sticky mess of cutting your marshmallows. Bossy's tip: avoid washing your hands during the cutting as getting any water on the marshmallows will make the process worse (of course wash your hands before cooking anything! Bootie's tip: once you get going, it gets easier as you have more room on your cutting board. Have a bowl of powdered sugar nearby.
Cut your marshmallows into strips and cover each exposed edge with powdered sugar.
Cut your strips into cubes and toss each cube in powdered sugar so that the edges don't stick together. Any imperfect cubes can be eaten directly or given to the children, husbands that are eagerly standing by for this purpose.
Pink Peppermint Puffs!
Bootie substituted 1 T vanilla for 1 T peppermint extract and added some red food color. She added several drops while the marshmallow fluff was in the mixer and then mixed it just a little to get a swirl affect.
After pouring out the marshmallow fluff into a pan, Bootie used a few more drops of food coloring and a toothpick to enhance the swirl affect. Note that any coloring needs to be added before the marshmallows set!
Bootie used a small heart shaped cookie cutter to make heart shaped marshmallows.
Fourth of July/Bastille Day marshmallows using blue and red food coloring
Marshmallows ready to be gifted!
