Chocolate Malt Marshmallows and Pumpkin Pie Marshmallows

 

Ok, I’m still making marshmallows. And they are still yummy. And you are only limited by your imagination when it comes to these little gems. Here are two of the latest.  

These are delicious. They are all delicious, but these are just wonderful. The malt gives the marshmallows a nice rich flavor, and dipping the marshmallow in the bittersweet chocolate is inspired. And these would be wonderful Valentine’s gifts for the chocolate lovers out there.

Chocolate Malt Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)

½ cup cold water

2 cups granulated sugar

2/3 cup light corn syrup

¼ cup water

¼ c. unsweetened cocoa powder

½ c. malted milk powder

1/3 c. boiling water

¼ teaspoon salt

1 tablespoon vanilla extract (or other flavor extract)

Confectioners’ sugar

Cocoa powder

Bittersweet chocolate

Line 9 x 9-inch or 8 x 8-inch pan (for thick marshmallows) or a 9x13-inch (for thinner marshmallows) with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil.  As soon as it is boiling, set the timer and allow to boil hard for 1 minute.

Whisk together the cocoa, malt powder and boiling water in a small bowl until smooth.

 

 

When the sugar syrup is ready, whisk the cocoa mixture into it.

Carefully pour the boiling syrup/cocoa mixture into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature.

 

 

After it reaches that stage, add in the extract and beat to incorporate.

Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan.

 

 

Use your greased hands to press the marshmallow into the pan evenly.  Sift together ½ cup powdered sugar and 3 tablespoons of cocoa powder and sift over the top of the marshmallow.

 

Let mixture sit in the refrigerator for a few hours, or overnight, until cooled and firmly set.

Sprinkle a cutting surface very generously with some more cocoa powder and confectioner’s sugar. Remove marshmallow from pan and lay on top of the sugar/cocoa mixture.  Dust the top generously with sugar/cocoa powder as well. 

Use a large, sharp knife, or a pizza cutter, to cut into squares. Or use a cookie cutter to cut into shapes. Dip the sticky edges of the marshmallow in 2 ounces of finely grated bittersweet chocolate shavings,

 

 

and dab more all over the marshmallows.

Store in an airtight container in the refrigerator.

 

Every time I make a different flavor, I think it’s my favorite. But these pumpkin pie ones might be my favorite. Either these or the strawberry ones. Decisions, decisions. Oh wait, I guess it doesn’t have to be either/or – it can be win/win if I have a different flavor every day. And I do.

Pumpkin Pie Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)

½ cup cold water

½ c. pureed pumpkin

3 tsp. pumpkin pie spice

2 cups granulated sugar

2/3 cup light corn syrup

¼ cup water

¼ teaspoon salt

1 tablespoon vanilla extract (or other flavor extract)

Confectioners’ sugar  

Make as for the previous marshmallows. Just add the pumpkin and pumpkin pie spice to the gelatin and cold water before adding the syrup water.

 

 

Then proceed as usual.

 

 

After you cut them, coat with confectioners’ sugar.

 

My new favorite way to cut marshmallows - pizza cutter!

You can add some more pumpkin pie spice to the confectioners’ sugar if you wish.

 

Yummy!

 

Potato Oven Fries

I love French fries. I love that they are crispy and salty and hot. But I do not love the mess with frying potatoes. And I do not love all the extra fat that goes with frying.

These are the perfect solution. They are crispy (because you soak them in ice water), they are nice and salty. And they are not all greasy. And they are made from real potatoes, not some fake processed substance.

Most of all, they are delicious! And easy. And yummy.  

Oven Fried Potatoes

2 (or allow about 1 potato per person and adjust the seasoning) large baking potatoes, peeled and cut into strips about the size of regular fries. Or cut them into wedges, or circles – however you like fries.

After you cut them, place them in a bowl of salt water with about 2 cups of ice cubes. 

Soak for 30 minutes – this is important if you want nice crispy potatoes! Then drain and pat dry with paper towels.

In a large bowl or plastic bag:

1 tbs. grated parmesan cheese

¼ tsp. kosher salt

¼ tsp. garlic powder

¼ tsp. paprika

¼ tsp. freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with cooking spray.

Toss the potatoes with the seasonings. Drizzle with 1 tablespoon of olive oil, then toss till the potatoes are well coated.

Arrange potatoes in a single layer on the foil. 

Bake for 30-35 minutes or until golden brown. Check them after about 25 minutes to make sure none are getting too brown. Wedges might take a bit longer than strips.

Variation: If you like salt and vinegar oven fries, add about 1 cup white vinegar to the ice water/salt solution and soak about 45 minutes. 

These are just so tasty good!

Caramel Marshmallows

Just wait until you taste these

Caramel Marshmallows:

These are a little tricky because you have to have the caramel ready about the same time the marshmallow batter is ready. But – these are gourmet quality, so worth the extra effort. Just have all your ingredients ready and the pan (use the 9x13-inch size) ready before you start.

Start the caramel sauce about the same time you put the gelatin on the cold water. Once you get the butter melting, start the sugar syrup cooking also. You’ll be busy for a minute or so, but it will work out.

Caramel:

1 c. unsalted butter

1 c. brown sugar

¼ c. corn syrup

1 can condensed milk

1 tsp. vanilla

Butter the sides of a heavy sauce pan. Melt the butter over low heat. 

Stir in brown sugar. 

When it is mostly dissolved, stir in corn syrup. Slowly add condensed milk, stirring until well combined. 

Raise heat to medium-low; bring to a boil, stirring constantly, for 3 ½ to 4 minutes. 

I like my caramel a little less stiff so I go to 3 ½ minutes. Remove from heat, stir in vanilla.

The caramel can sit for a few minutes while you finish the marshmallows.

To assemble:

Make the Basic Marshmallow recipe:

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)

½ cup cold water

2 cups granulated sugar

2/3 cup light corn syrup

¼ cup water

¼ teaspoon salt

1 tablespoon vanilla extract (or other flavor extract)

Confectioners’ sugar

Line 9 x 9-inch or 8 x 8-inch pan (for thick marshmallows) or a 9x13-inch (for thinner marshmallows) with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Start the caramel sauce now.

Meanwhile, combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil.  As soon as it is boiling, set the timer and allow to boil hard for 1 minute.

You may be stirring two pans at once or enlist a willing volunteer that you will pay later in marshmallows.

Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.

When you are ready to pour into the pan, pour in about 2/3 of the marshmallow mixture. 

Pour most of the caramel sauce over the marshmallow (I didn’t use all the sauce because it would be too much caramel. 

Use the remaining sauce 

on some ice cream or on cookies or anything else you put caramel sauce on or in). Gently spread the caramel on the marshmallow until it’s mostly smooth.

Pour on the remaining marshmallow and gently smooth the top.

Let it cool a bit longer than you would with the Basic Marshmallow recipe.

Cut into squares as usual. 

The strips are cut; now I just have to cut into squares

Now, you can get even more creative. Melt some chocolate – whatever kind you like – 

and dip the marshmallows or some of the marshmallows in the chocolate. Sprinkle with a bit of sea salt. Or crushed peppermints. Or finely chopped nuts. Or…  

These make wonderful gifts, wonderful treats, and just look really cool. And taste even better.

I’m going to try a few of the other marshmallow recipes and I’ll let you know how those work out. But I have to drink my hot chocolate first.

Marshmallows - Plain, Strawberry or Peanut Butter

Since this is the time of year for hot chocolate, I’m on a marshmallow kick right now. Caramel or strawberry or peanut butter or… whatever. 

Beth sent me a website:

http://www.huffingtonpost.com/2012/12/16/marshmallow-recipes-homemade-easy_n_2302009.html

with some of the most fabulous marshmallow recipes. I know I’ve already posted a blog about marshmallows and hot chocolate, but I couldn’t help myself and had to make some of these. If you have a Kitchen Aid mixer, homemade marshmallows are incredibly easy to make. The hardest part is cutting them up and not eating them all.  

There is absolutely no comparison with homemade and the so-called jet-puffed. The ones you buy in the store are like pieces of Styrofoam compared to these little homemade pillows of sweetness and flavor. You are only limited by your imagination as you make these. 

You can find lots of recipes that include egg whites – they make the marshmallows even fluffier – but I prefer this basic recipe without the egg whites. 

Here’s the basic recipe for plain vanilla marshmallows. 

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)

½ cup cold water

2 cups granulated sugar

2/3 cup light corn syrup

¼ cup water

¼ teaspoon salt

1 tablespoon vanilla extract (or other flavor extract)

Confectioners’ sugar  

Line 9 x 9-inch or 8 x 8-inch pan (for thick marshmallows) or a 9x13-inch (for thinner marshmallows) with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside. 

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes. 

Meanwhile, combine sugar, corn syrup and ¼ cup water in a small saucepan. Bring the mixture to a rapid boil.  As soon as it is boiling, set the timer and allow to boil hard for 1 minute. 

Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate. 

Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. 

Use your greased hands to press the marshmallow into the pan evenly.  Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit in the refrigerator for a few hours, or overnight, until cooled and firmly set. 

Sprinkle a cutting surface very generously with confectioner’s sugar. 

Remove marshmallow from pan and lay on top of the sugar.  Dust the top generously with sugar as well.  Use a large, sharp knife to cut into squares. 

Or use a cookie cutter to cut into shapes. Separate pieces and toss to coat all surfaces with the sugar.

Store in an airtight container in the refrigerator. 

Now, let’s get creative.  

Strawberry Marshmallows:

Add ½ cup of strawberry purée (throw some strawberries in the blender and purée until smooth) with the cold water and gelatin before you pour on the sugar syrup. Proceed as usual.  

Can I just say these are some of the best marshmallows ever? 

Peanut Butter Marshmallows:

These aren’t perfected yet; I added the peanut butter at the first with the cold water and gelatin. They were ok, but...

They came out not as fluffy. When I make them again – and I WILL make them again – I’ll add 1/2 cup warm peanut butter at the end when I add the vanilla.  

And in a cup of hot chocolate, these are, well, words fail me… because I’m drinking my hot chocolate.