I get lost in stores. I can spend hours in any store. It doesn’t seem to matter; crafts, clothing, shoes, furniture, or kitchen stuff. I can enter the store for one purpose and leave with a handful of shopping bags. A couple of weeks ago I went to Mccalls, a baking supply shop with one intention only, to find a cross cookie cutter. I was going to do cookies for a baptism favor. Well of course that is not all I purchased. They had all their Easter baking supplies out and I knew I would find a need for that egg shape silicone mold. Last night it dawned on me while taking in my daily dosage of Pinterest. I can make marshmallow eggs. I used to love those Laura Secord marshmallow chocolate covered eggs that appeared in my basket on Easter morning. My latest cookbook purchase A La Mere De Famille had a recipe I was anxious to try.
I knew that marshmallows had a fairly long set time , so I thought I would make them in the evening and coat and decorate them the next day. I opened my newly organized baking cupboard, all my flavours and sprinkles were in one easy location. Well it would have been easy if my hubby was not in the way with his ladder. You see we are selling our house and my hubby is painting the kitchen and it is very inconvenient to say the least. Doesn’t he known that Easter is this weekend. And he was annoyed at me for getting in his way! OK, back to my marshmallows. I decided to do three flavours; vanilla, strawberry, and creme de menthe.
Recipe is quite simple, but it is essential you have a candy thermometer and a stand mixer.
5 tablespoons unflavored gelatin/ or 15 gelatin sheets ( this is what I used, as you will achieve a better consistency with gelatin sheets)
2 cups water ( 1 cup for gelatin(if using powder) and 1 cup for sugar syrup) NOTE if using gelatin sheets you will probably need about 2 cups of water
3 cups granulated sugar
2 cups light corn syrup
1/2 teaspoon salt
2 tablespoon vanilla
1/4 teaspoon strawberry flavour
1/4 teaspoon creme de menthe flavour
3/4 cup icing sugar for coating
3/4 cup cornstarch for coating
1) prepare your pans
– mix icing sugar and cornstarch in a bowl
– the easiest way to make marshmallows is using a large glass rectangle pan: spray pan with cooking spray and then sprinkle (use a sieve) with a heavy mixture of icing sugar and cornstarch on bottom and sides of pan
– I also used egg shape and circle shape silicone molds/ if you choose to use molds spray and sprinkle as above
NOTE of warning: – you might think that you have used enough coating mixture – well think again when I say HEAVY I mean heavy, like really thick! You are not sprinkling icing sugar on a pretty cake here. You need a really thick bottom and sides coating, or you will be eating your marshmallows out of the pan. I am not saying this happened to me, well OK it did, PS they taste just as good!
See my below photo’s – this is NOT enough! You should not be able to see any of the mold showing through.
2) put 1 cup cold water in stand mixer and add all your gelatin and mix slightly – let sit for 30 min
If you have not used gelatin in the past – here is what to expect: it will start to absorb powder quickly and then turn into a spongy mass then it will solidify. The whole thing is kind of creepy and don’t even ask what gelatin is-trust me you don’t want to know!
– if using gelatin sheets ( which I used) put 2 cups cold water in a large bowl and place gelatin sheets in one at a time and let sit for 15-30min
3) in a large pot add 1 cup water, sugar, salt and corn syrup and heat on medium – stir until all sugar is dissolved
Ensure pot is large enough as sugar mixture will boil up
4) once liquid is boiling place candy thermometer in pot ( be sure it does not touch bottom of pan) and heat till 244F
NOTE: do not stir – this will activate the crystallize process and we don’t want that! Have a small bowl of cold water by pot and if you see crystals starting to form on side of pot, use a pastry brush dipped in the cold water and brush down sides
5) when sugar reaches 244F remove from heat
6) start mixer on low speed -that already contains gelatin and SLOWLY add the hot syrup while mixer is running – be VERY careful as syrup is extremely hot!
NOTE: if using gelatin sheets – squeeze out excess water and place in stand mixer and proceed with step 6
7) place a towel over mixer if you don’t have guard as liquid will splatter
8) turn mixer to medium speed and beat for 20minutes or until you get a thick fluffy consistency – like a DQ soft ice cream cone
9) turn off mixer and add your flavours-I took half of marshmallow and added the vanilla ( I used this for my egg shapes) then I split balance marshmallow into 2
– added strawberry flavour and a small dab of pink food coloring
– added creme de menthe flavour and a small dab of mint food coloring
OK the above seems like an easy enough task- right? Separate marshmallow and mix in flavour and colour. Well remember that scene from Christmas vacation when Sparky has sap from the tree all over this hands and everything sticks to him. That was me- it was one big sticky mess! I did it, BUT I would not recommend it. If you want different flavours I would make smaller individual batches.
10) pour marshmallow into prepared pans
11) spray your hands with cooking spray and try to press down and even out marshmallow – I found this easier than using a palette knife
12) sift more of the icing sugar/cornstarch mixture on top of marshmallow
Let marshmallow sit uncovered for 6-8 hours
after 6-8 hours your marshmallows are ready to decorate
1) using a sharp knife dipped in hot water, run knife around outside edge of pan
2) on flat surface sprinkle icing sugar/cornstarch mixture
3) flip entire pan and marshmallow slab should come out ( maybe here is where you pray to the baking gods)
4) you can cut your slab into marshmallow squares using a sharp knife dipped in hot water OR you can torture yourself like I did and use cookie cutters to cut cute Easter shapes. I highly recommend the 1st!
5) take each cut marshmallow and dip them in JUST icing sugar and shake off excess
6) let rest on wire rack for about 20 min
If you want to further decorate you have a couple of options
A: using a pastry brush – coat the cut marshmallow with water and dip in sanding sugar
Peeps- eat your heart out
B: dip your marshmallow in chocolate ( I tempered my chocolate) but you can use candy wafers for an easier procedure
– I had leftover royal icing flowers from my piping class so I used these to decorate the eggs and circle marshmallow
– I tried to decorate my small cut out bunnies and chicks with sprinkles and candy balls – my hubby said they looked like deformed dogs or bears. He even proceeded to draw me a sketch of what a bunny looks like. Well that was helpful!
Well for my 1st attempt at marshmallows I think I did OK, they might dot have looked liked bunnies or chicks but they were dam tasty!
I packaged them up in a nice Easter box and headed out with my treats for some friends, happy knowing that homemade gifts are always the best gifts.