Julian Rose’s Homemade Marshmallows
Makes 117 marshmallows. Recipe is from Julian Rose, master chocolatier with Moonstruck Chocolate Co. in Portland, Ore.
3 pkgs. unflavored gelatin
1 cup ice cold water, divided
1½ cups granulated sugar
1 cup light corn syrup
¼ tsp. kosher salt
1 tsp. vanilla extract
¼ cup confectioners’ sugar
¼ cup cornstarch
1. Together with ½ cup water, place the gelatin in the bowl of a standing mixer.
2. In a small saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Cook over medium-high heat, cover and cook for three to four minutes. Uncover, and clip candy thermometer to side of pan. Continue to cook until mixture reaches 240 degrees, approximately 7 to 8 minutes. Once the mixture reaches the desired temperature, immediately remove from heat.
3. Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you’ve added all syrup, increase speed to high. Continue to whip until mixture becomes very thick and lukewarm, approximately 12 to 15 minutes. Add vanilla during the last minute of whipping.
4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Add sugar and cornstarch mixture and move to completely coat bottom and sides of pan. Return the remaining mixture to bowl for use later.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for even spreading. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least four hours (or overnight).
6. Turn the marshmallows onto a cutting board and cut into 1-inch squares using a pizza wheal dusted with the confectioners’ sugar and cornstarch mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to three weeks.
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