The Lowdown: I am obsessed with homemade marshmallows. In Paris, they call them guimauves, they do amazing things with them and have every flavor you can think of. I was a little intimidated to make them for a while. However, one weekend I decided to give it a shot. And I’m so glad I did. I made a cocoa flavored version and they turned out gorgeous and yummy. Please know, this recipe does require some organization. Use as much dusting mix as you need to deal with the stickiness.
3 packages unflavored gelatin
1 cup cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 tablespoon water
4 tablespoons cocoa powder
Dusting Mix – combine equal parts cornstarch, cocoa powder and confectioners sugar
Prep 8×8 pan (you can use 9×13 pan for thinner marshmallows) by lining with aluminum foil. Make sure foil hangs over sides of pan. Spray foil with cooking oil. Sprinkle with dusting mix. Make sure all surfaces covered with dusting mix.
Combine 1/2 cup of cold water and gelatin in bowl of electric mixer and allow to sit while you make syrup.
To make syrup, combine remaining 1/2 cup water, sugar, corn syrup and salt in saucepan. Cook over medium heat til sugar dissolves. Turn heat to high and cook until candy thermometer reaches 240 degrees F. This takes about 9 minutes. Remove from heat.
With mixer on low speed, slowly pour syrup into dissolved gelatin. Turn mixer on high speed and whip til mixture is thick (about 15 minutes). While this is mixing, combine 1 tablespoon vanilla, 1 tablespoon water and 4 tablespoons cocoa. Add this to the marshmallow mix during the last minute of mixing.
Once marshmallows have sat, turn pan over onto surface coated generously with dusting mix. Remove aluminum foil. Cut marshmallows into shapes and roll in more dusting mix. Store in air tight container.
Tam’s Background Music: ‘A Marshmallow World’ by Bing Crosby and Ella Fitzgerald