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Monday, August 30, 2010

Raspberry and peppermint marshmallows (2 recipes)

I do not drink coffee. There I said it. In fact, I do not even like the smell of coffee. Telling this to some people leaves them with the question of “how did you make it through grad school without coffee?” Apparently I’m just a naturally hyper person, you don’t want me caffeinated. I get my energy from the gym, not the mug.

Boyfriend is trying to convert me to a coffee drinker. Suggestions from others include starting with Dunkin’ Donuts lattes. Sugary milk with a hint of coffee. I’m all for sugary milk, but it’s that hint that I can’t get past. I’ve been told to be a grown-up and drink coffee. Grown-up? Bah. I’m going to keep drinking my hot chocolate.

Mmm, hot cocoa. What is even better than plain hot chocolate? Hot cocoa with marshmallows! What about fluffy, pink, raspberry marshmallows? Now, that sounds just perfect.

Do not fear the marshmallow. This is one of the most straightforward recipes there are. If you have a stand mixer, then this is super simple. All you need is a candy thermometer and a heavy pot. In my course of making marshmallows this weekend I tested out two different recipes. One is a simple eggless recipe with fruit puree, the second uses egg whites for structure.

Raspberry Marshmallows
Adapted from French Laundry Cookbook by Thomas Keller

3 packages unflavored gelatin
½ cup water
1/3 cup rasp puree (strained to remove seeds)
2 cups sugar
2/3 cup corn syrup
¼ cup water
¼ tsp salt
¼ cup powdered sugar mixed with ¼ cup cornstarch

Mix gelatin with ½ cup water and let set for 15 minutes. Meanwhile, in a pot with a handle, mix together ¼ cup water, sugar, corn syrup and salt.  Heat on medium until all the sugar dissolves.  (Be sure to wash down any crystals that cling to the side of the pot with a wet pastry brush.)  Then heat on high, without stirring, until temperature reaches 240 degrees.

Mix raspberry puree with gelatin mixture. Slowly add hot sugar to the gelatin/raspberry mixture. I like to add it down the side of the bowl with the mixer running. Once it is all added, turn the mixer up to high and whip for about 15 minutes. At this point your mixture should be thick and shiny.

Spray a 9x13 inch pan, with cooking spray and liberally coat with the powdered sugar/cornstarch mixture. Pour your marshmallow fluff into the prepared pan and smooth out. You might want to spray your hands with a little cooking spray to keep from sticking. Coat top with powdered sugar/cornstarch and let sit overnight to set up.

In the morning, free your marshmallows from the pan onto a surface dusted with powdered sugar. Using a pizza cutter cut your big marshmallow into many smaller ones. Size is all up to you!

Eat by alone, or serve in some hot cocoa. The marshmallows give a mild raspberry flavor to the hot cocoa once completely melted! You can replace the raspberry puree with blackberries or strawberries. Make your favorite flavor!

Peppermint Marshmallows
Adapted from Martha Stewart

2 packages gelatin
½ cup water
2 cups granulated sugar
2/3 cup corn syrup
½ cup water
¼ tsp salt
2 egg whites
½ tbsp vanilla extract
½ tbsp peppermint extract
¼ cup cornstarch mixed with ¼ cup powdered sugar

In a large bowl, sprinkle gelatin over the water and allow to bloom for 20 minutes. Prepare a 9x13-inch pan by spraying with cooking oil and coating with cornstarch/sugar mixture.

Meanwhile, mix water, sugar, corn syrup and salt in a large saucepan. Heat to medium and stir until sugar dissolves. If there are sugar crystals on the rim of the pot, brush them down with a wet pastry brush. Once all the sugar is dissolved turn the heat up to high and cook, without stirring, until temperature reaches 244 degrees.

Add egg whites to the gelatin and whip on high until stiff peaks form. Carefully add sugar solution to the gelatin/egg white mixture with the mixer on slow. Add the sugar by drizzling down the side of the bowl. Once all the sugar is added, turn up the mixer and whip until thick and shiny (approx 15 minutes). In the last minute add extracts and mix to combine.

Pour into prepared pan and even out with a spatula. Powder top of the marshmallow with cornstarch/sugar and allow to set overnight (or for at least 4 hours). Use a pizza wheel and cut into small squares.  Toss in a bowl with the remaining cornstarch/sugar then store in an airtight container.
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  1. I had homemade marshmallows in s'mores one time - it blew my mind! I'm guessing peppermint and raspberry marshmallows are going to do it again.

  2. Raspberry marshmallows? Oh my GOD, I think I'm in heaven. Saving this recipe now. Hot chocolate with raspberry marshmallows would be about the best thing ever.

    (I drank coffee today, but it was a mocha latte. These marshmallows would have made that even better, too.)

  3. Just another FYI, these store amazingly well. I just ran out of marshmallows and they were still bouncy and delicious after two months!

  4. I have to make a comment!

    In several recipes I have read so far you have mentioned unflavoured gelatin.

    In one you specifically named knox.

    Do yourself a favour.
    Use Dr. Oetker or other european gelatin sheets.

    You will never look back.

  5. Hi Charlie,

    THanks for the suggestion, I'll have to be on the lookout for gelatin sheets. Knox is just the easiest to find around here. Next batch of marshmallows!


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