I put my new Kitchenaid to the test by making homemade marshmallows! I’ve made homemade marshmallows with my hand mixer before but it’s much harder.
Homemade marshmallows are a little bit of work and a horrible sticky sticky mess, but they are totally worth it! They taste divine in a cup of hot chocolate or eaten as a snack.
Instead of using corn syrup I made my own this time. My sister bought me an entire book dedicated to Marshmallows for Christmas 2010 after I saw it on Not so Humble Pie. The corn syrup replacement makes enough for about 2 batches of marshmallows. I kept some to use about 2 weeks later but a lot of sugar crystals developed.
These marshmallows have a lovely marbled effect as well.
2 cups water
5 1/3 cups sugar
1 tsp cream of tartar
pinch of salt
- Make the marshmallow syrup. Place all the ingredients in a heavy 4 quart pan. Stir the mixture gently until the sugar is mixed. Bring to a boil over medium high heat, and cover with a lid for 2 minutes.
- Uncover the pan. Clip a candy thermometer to the pan and boil (no stirring) until it reaches 240 F. Remove from the heat and let cool for 15 minutes before pouring into a jar. Leave the jar at room temperature for up to 2 months.
makes enough for approx 2 batch of marshmallows
1/2 cup unsweetened cocoa powder
2/3 cup boiling water
3/4 cup Malt Ovaltine
1/2 cup water
1 1/4 cup marshmallow syrup or corn syrup
pinch of salt
1 1/2 cups sugar
4 tbs unflavored gelatine
1/2 cup cold water
1 1/2 tsp vanilla
50g 70% chocolate
1 cup chocolate sprinkles
or 1/2 cup icing sugar mixed with a 2 tbs cocoa powder
- Lightly grease a 11x9 inch pan. Make the cocoa slurry, In a medium sized bowl whisk together the water, cocoa and Ovaltine until smooth. Set by the stove.
- Make the bloom. In a small bowl whisk together the water and vanilla. Whisk in the gelatin until smooth. Set by the stove.
- Make the base. Place all the ingredients (for the base) in a 4 quart heavy bottom sauce pan over medium high heat, stirring until all the sugar is wet. When the mixture comes to a boil cover for 2 minutes.
- Remove the lid and clip a candy thermometer on. Boil the mixture until it reaches 260 F.
- As soon as the thermometer hits 260 F remove the pan from the heat and stir in the bloom. It will bubble up. Add the cocoa slurry and gently stir.
- Pour the mixture into the bowl of a stand mixture. Gradually bring the speed to high (be very careful of splatter). Beat for 18 minutes.
- During he 18 minutes it's mixing away melt the chocolate in a microwave safe bowl (I used 100g). When the 18 minutes is finished remove the bowl and place about 1 1/2 cups of the mixture in with the chocolate and mix until the chocolate is incorporated.
- Pour the chocolate marshmallow goo back into the bowl of the mixer and if you want marbled marshmallows mix for a few seconds on medium speed.
- Pour the mixture into the greased pan and loosely cover with greased aluminum foil overnight.
- Using an oiled knife or pizza cutter cut the marshmallows into 1 inch cubes and drench in chocolate sprinkles or powdered sugar mixture.
- Store the marshmallows in a sealed container with one corner left slightly open. Keep parchment paper between layers of marshmallows
adapted from Marshmallows