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Homemade Gourmet Marshmallows
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Toast these
marshmallows for s'mores on long forks or sticks over a fire, as you would
normally, but watch carefully and don't overcook or they will soften too much.
Or heat them in the microwave oven following the directions below. Pair the
warm, gooey marshmallows with honey graham crackers and whatever fine-quality
semisweet or bittersweet chocolate bars you prefer. If necessary, cut or break
up the bars so they fit the graham crackers.
The marshmallows can be
refrigerated, loosely packed in an airtight container, for up to 2 weeks. Let
them come to room temperature before using. (Or freeze in an airtight container
for up to 1 month. Thaw before using.)
Makes 24 or 25 large marshmallows
(enough for 24 or 25 s'mores)
* 1 tablespoon plus 2 teaspoons
unflavored gelatin powder (2 to 3 packages)
* 2/3 cup cold coffee or cold
water
* 3/4 teaspoon instant espresso powder or instant coffee
granules
* 1 1/2 cups sugar
* 3/4 cup light corn syrup
* 1/8
teaspoon salt
* 1 tablespoon good-quality almond-flavored liqueur, such as
Amaretto
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon almond
extract
* 3/4 cup confectioners' sugar, plus more for dusting as
needed
Line a 7-by-11-inch (or 9-inch-square) baking dish with wax paper
or parchment paper, allowing the paper to overhang on opposing sides. Very
evenly and generously coat the paper with nonstick cooking oil spray; the
marshmallow will stick to any spots that are not sprayed.
In a small
bowl, sprinkle the gelatin and espresso powder over the coffee. Stir, then let
stand for about 5 minutes, until the gelatin softens.
In a heavy large
saucepan over medium heat, combine the sugar, corn syrup, salt and gelatin
mixture until well blended. When the sugar has dissolved, increase the heat to
medium-high and bring the mixture to a full boil, stirring for 30 seconds or
until the mixture starts to rise up the sides of the pan. Remove from the heat;
let cool slightly. Add the almond-flavored liqueur and the vanilla and almond
extracts, stirring to mix well. Transfer the mixture to the large bowl of a
stand mixer. Using a whisk attachment if available, and gradually increasing the
mixer speed from low to high, beat for 5 to 6 minutes, until the mixture is
thickened, lightened and fluffy.
Using a spray-coated rubber scraper,
scrape the marshmallow mixture into the prepared baking dish, spreading it
evenly. Lightly and evenly coat a second sheet of wax or parchment paper with
nonstick cooking oil spray; lay the sheet on the marshmallow. Set aside for at
least 6 hours and up to 24 hours; the marshmallows is quite sticky until
completely set.
To cut the marshmallows, sift about a third of the
confectioners' sugar onto a large, clean cutting board. Peel off 1 sheet of
paper from the marshmallow slab and lay the exposed marshmallow slab on the
sugar. Peel off the second sheet. Sift about a third of the remaining
confectioners' sugar over the top. Using a large, sharp, lightly greased knife,
cut the slab crosswise into sixths and lengthwise into fourths (or crosswise and
lengthwise into fifths for a 9-inch-square pan). Dust all the cut surfaces with
confectioners' sugar to reduce stickiness. Clean off the knife and regrease with
every cut, or as necessary. Dust the cut marshmallows all over with
confectioners' sugar to keep them from sticking together.
Recipe Source:
From cookbook author Nancy Baggett.
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