We are reaching this time of the year when the words “holiday season” and “holiday stress” can often be seamlessly interchanged. And although there may not be a cure-all for a stress free and relaxing season, there still exist a few indulgences like these homemade marshmallows that can help us to lay back and forget the stress of Holiday planning. These are perfect light and fluffy pillows of sweetness that will be perfect in your hot cocoa or just melting in your mouth. Deceptively simple to make, you’ll be able to get your dose or comfort and please your loved ones in a few steps in the kitchen. What’s not to love about that?!
Ingredient list for the marshmallows
- 1 ¼ (300mL) cup corn syrup
- 1 ½ cups (290g) granulated sugar
- 3 tbsp (3 packets) unflavored gelatin powder
- ½ cup (120mL) cold water
- 1 tbsp vanilla extract
- ¾ cup (180mL) water
- 1 pinch of salt
- 2 cups (260g) powdered sugar, divided
- 1 cup (150g) corn starch, divided
Roasted Chicken Leg Quarters
1. Grease a 9×13 inches (20x30cm) baking pan with cooking spray. Combine ½ cup of powdered sugar with ¼ cup cornstarch and sift this mixture into the baking dish and shake so the dish is completely coated. Set aside for later.
2. In a large bowl combine gelatin powder and vanilla extract with ½ cup of cold water. Gently whisk mixture until well combined. Make sure there are no lumps remaining. Continue to whisk for one minute, until the gelatin reaches a thicker consistency similar to vegetable puree. Set aside.
3. In a saucepan combine ¾ cup water, corn syrup, granulated sugar, and salt. Mix well and bring to a boil over medium heat. Cover the pot, reduce heat and simmer for about 2-3 minutes. Then remove from heat.
4. Pour this mixture over gelatin and beat on medium speed with an electric mixer until combined, count about one minute. Then beat at maximum speed for 15-20 minutes until the mixture gets glossy and makes peaks, a bit like a meringue.
5. Pour the marshmallow mixture into your prepared baking pan, spread evenly and smooth with a wet spatula.
6. Let the marshmallow mixture rest on the counter for 24 hours to set, uncovered.
7. Once the marshmallows have set: Combine remaining powdered sugar and cornstarch in a bowl. Dust some of the mixture onto a cutting board.
8. Wet a sharp knife and drag it along the edges of the 9×13 inch dish to loosen the marshmallow mixture. Sprinkle some of the powdered sugar onto the top of the marshmallows and flip the dish onto prepared cutting board.
9. Cut the marshmallows into squares, stars or any shapes you like, using a cookie cutter, occasionally wetting your cutting tool to make more precise cuts. Toss marshmallows in the cornstarch sugar mixture until well coated.
10. Store your marshmallows in a well sealed container, layered between wax paper.
The Hot Chocolate
1. Boil milk over low heat
2. Add high quality unsweetened cocoa powder and stir well to combine.
3. Serve into individual cups then top with a marshmallow. Let teh marshallow melt a bit before enjoying!
(image by Anne Desplancke)