Homemade Marshmallows and 45 below

Homemade marshmallows in hot chocolate

Saturday was -45 degrees day.  It was really cold.  Dave complained every time he had to bring wood in for the fireplace, the little dogs complained every time they were made to go outside and I just stayed in and tried to stay warm.
Life slows down a little when it gets this cold.  Morning coffee with friends gets postponed, dinner out with friends gets postponed, schools cancel extra activities and everyone just sort of shuffles from home to work and tries to make it to warmer weather without a car breakdown or frozen fingers.
If ever there was a good time to drink hot chocolate this cold snap would be it.  And what is hot chocolate with out marshmallows?  I'm not talking about the rubbery store bought kind, but the soft, oozy kind you make at home.  Homemade marshmallows are so delicious, creamy, melty and so easy!  A stand mixer helps with this, but a hand held mixer works too.  They need to cure overnight, so make some today (or right after dinner like I did) and you'll have marshmallows for tomorrow.  In the real world (what we call the lower 48 or the rest of the United States), you might even be able to make s'mores outside by a bonfire.

melty goodness

Vanilla Marshmallows

makes 20-40 depending on size

 From Barefoot Contessa Family Style

3 (1/4 ounce) packages unflavored gelatin

1 cup cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 Tablespoon pure vanilla extract

Confectioners' sugar for dusting and coating

In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of the water; set aside.

Meanwhile, combine the remaining water with the sugar, corn syrup, and salt in a small saucepan.  Cook over medium heat until the sugar dissolves.  Increase the heat to high and cook until the syrup mixture reaches 240º F on a candy thermometer.  With the mixer on low, carefully and slowly pour the syrup into the dissolved gelatin.  Increase the speed to high and whip until the mixture is white, glossy, and very thick, about 15 minutes.  Reduce the speed, add the vanilla extract and mix thoroughly. 

Using a fine-mesh sieve or shaker, generously dust an 8x12-inch non-metal baking dish with the confectioners' sugar.  Pour the marshmallow mixture into the pan.  Smooth the top with an off-set spatula and dust with more confectioners' sugar.  Allow the marshmallows to stand uncovered overnight to cure.  

Turn the marshmallows out onto a cutting surface and cut them into squares or desired shapes.  Dust the cut sides with more confectioners' sugar.  Store the marshmallows in an airtight container or bag.  Enjoy!

The easiest way to cut marshmallows, a tape measure and pizza cutter.

January 15, 2012    Daylight 5 hours, 4 minutes, 0 seconds     Current Temp -43º F