Happy 2012! I’m excited to kick of the new year by committing to a new bloghop called First on the First. Created by Carrie of Poet In the Pantry and Kate of Food Babbles, this is a year-long challenge of tackling certain culinary feats. Carrie & Kate have a list 12 of culinary challenges to accomplish – on the 1st of each month, the results of that month’s challenge will be posted by all bloggers participating. Consider joining the fun and expanding your kitchen skills this year!
So first challenge of the year? Homemade marshmallows.
I’ve never made marshmallows so this truly was a “first” for me. Despite being fairly comfortable when it comes to baking (I like the exactness of following a recipe – it’s the anal retentive side of me), I’ve always been slightly scared of any recipe that requires the use of a candy thermometer.
So this month’s challenge was the perfect excuse to kick my candy cooking fears to the curb. After leafing through several cookbooks (hmm, no marshmallow recipe in Fanny Farmer) and perusing several recipes online, I watched this Joy Of Cooking video tutorial that clearly laid out each step. Since we are in prime time citrus season, I opted to create a orange/clementine flavored marshmallow- kind of a mash-up of the Joy of Baking recipe and these beautiful Peppermint Swirl Marshmallows from Krissy’s Creations.
I was pleased at how easy it really was. Granted, you need to read the recipe instructions thoroughly and have all ingredients on deck before jumping in. Just be prepared for some very messy, sticky utensils, bowls, pots, pans, afterwards. My best tip is to immediately soak your equipment in hot water to reduce the scrubbing time.
This recipe can easily be adapted to make different flavors by swapping out the extract and zest. Next marshmallow flavors I’d like to tinker with:
Some type of herb – perhaps Rosemary Honey?
In the meantime, these clementine swirled goodies are destined for a mug of Serena’s Moroccan Hot Chocolate.Print
Clementine Kissed Homemade Marshmallows
- Yield: 56 (1-inch square) marshmallows 1x
- Cooking spray
- Powdered sugar for dusting
- 1 cup cold water, divided
- 3 envelopes unflavored gelatin
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon clementine zest (from about 2 clementines)
- 1 teaspoon orange extract
- 1 teaspoon liquid orange food coloring
- In a 9 x 9-inch metal baking pan, spray bottom and sides with cooking spray. Cover bottom with parchment paper. Dusting bottom and sides with powdered sugar.
- In bowl of stand mixer, pour 1/2 cup cold water. Sprinkle in gelatin and stir gently. Let sit for 10 minutes or until gelatin absorbs the water.
- In a heavy-duty saucepan, mix together remaining 1/2 cup water, sugar, corn syrup and salt. Heat over medium heat (do not stir) until slightly boiling. Add candy thermometer and heat until 240 degrees Fahrenheit (115 Celsius) – do not stir (Once boiling step takes about 5- 8 minutes.)
- Remove pot from heat and turn on stand mixer to low. Slowly pour in sugar mixture. Increase beater to high (careful not to slop mixture over sides.) Beat until white and slightly thick (the batter will make a slapping sound against sides of bowl when done.) This step takes about 8 – 10 minutes.
- Stop mixer; add in zest and orange extract. Beat for another minute.
- Spray spatulas with cooking spray and pour marshmallow batter into square pan. Spread to the sides of the pan.
- Drizzle food coloring over top of marshmallow batter. Swirl with a butter knife. Dust powdered sugar over top. Let sit 8 hours or over night, covered at room temperature.
- When ready to cut, invert pan onto cutting board dusted with powdered sugar.
- With a sharp knife or a pizza cutter, cut into 1-inch squares. Dust marshmallows with powdered sugar. Storage in air tight containers for up to a week.
Have you ever made marshmallows? Any tips to share?