Happy anniversary to my MJ. It’s been a wild and crazy and wonderful nine years.
So. I made marshmallows for our s’mores date night. I didn’t expect it to be a thing, I didn’t expect it to be noteworthy. I had originally planned on just sharing the s’more recipes but making the marshmallows was so fun I had to share. It’s magic I tell you!
First, a story. A few years ago while working a corporate job, our team went out to dinner at a restaurant, one of those establishments where the every part of the menu was made in-house, from scratch. After the meal, we ordered dessert and I chose the s’mores. I had one of those moments of shock when I read the marshmallows in my dessert were homemade. What?! Don’t all marshmallows come in a clear bag? A human, not just a machine, can make the fluffy things? It seems silly but I had never thought of an actual person making marshmallows. Fast forward a number of years and yes, making marshmallows from scratch is definitely a thing. A flavorful, infinite possibility thing. As I created our s’mores, I research various recipes and flavors and settled on a peanut butter and a chocolate marshmallow.
I was nervous to attempt the marshmallows because the process is different than my usual cooking/baking escapades. Plus, as I shared on Instagram, I tragically misplaced my candy thermometer (I think it’s gone forever) and had to jimmy rig one with a pork thermometer. I was sure I was headed for disaster. But the steps aren’t hard, just different. Then, I was worried again when I poured the goldy, clearish boiled syrup in the mixing boil, wondering where the fluffy white would come from. And then, like magic, the white fluffs began to emerge during the whipping and just like that, I had marshmallows.
6 Tbsp creamy peanut butter or 7 Tbsp cocoa powder
1 1/2 cups powdered sugar
1 cup cornstarch
In a bowl, sift together the powdered sugar or cornstarch to make the classic coating and set aside.
Then, lightly and evenly coat a 9x13 inch baking pan with cooking spray.
In a another bowl, add the gelatin to the cold water. Whisk together and let soften for 10 minutes or so.
Using a 1 1/2 quart saucepan, stir together the sugar, 1/2 cup of corn syrup, water and salt over high heat.
Boil together, stirring occasionally, until the temperature reaches 240F on a candy thermometer. Make sure the tip of thermometer doesn't touch the bottom of the pan.
While the pot is boiling, pour the last 1/2 cup of corn syrup on the bowl of an electric mixer with a whisk attachment. Microwave the gelatin and water mix on high for about 30 seconds. Stir again and then pour into the bowl of the mixer. Set the speed on low and keep it running.
When the boiling syrup has reached 240F, take it off the heat and slowly pour it into the mixer bowl.
Increase the speed to medium and beat for 5 minutes.
Increase the speed to medium high and beat for another 5 minutes.
Finally, increase the speed to the highest setting and beat 1-2 minutes.
Beat in vanilla and cocoa powder until blended
Peanut Butter Marshmallows:
Beat in vanilla.
Place the peanut butter in a small bowl and scoop a quarter of the batter into the bowl. Quickly stir in the peanut butter until well blended.
Add the peanut butter mallow back into the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended.
Pour into the prepared pan and quickly smooth it out.
Sift the classic coating generously and evenly over the top. Allow it to set for at least 6 hours in a cool, dry place.
Coat a flat surface - counter or baking sheet - with a classic coating dusting. Use a knife to loosen the marshmallow from the edge of the pan and then invert on a prepared surface. Dust more with the classic coating.
Cut into squares or use cookie cutters. Use the classic coating on sticky edges of the cut marshmallows and dust off any excess.
Store in a cool dry place in a container with the lid slightly ajar to allow air flow.