Fluff in Stuff

The idea of homemade marshmallows always peeks people's interest. I recently made my first batch and have been sucked into the vortex. For my friend Holly's "Dinner at Tiffany's" themed bridal shower I made these Lillet marshmallows. I tinted them tiffany blue and was surprised and delighted when all worked out perfectly. They actually tasted deeply of Lillet, the unique French apertif which fuses white wine with herbs and always served ice cold. I can't say I LOVED these marshmallows, they were more of a novelty than anything, but I was hooked on the idea of making them and trying lots of flavor combination's.

Today, I made a more classic version, flavored with almond & vanilla extracts and dipped in dark chocolate. At the inspiration of my friend and baking ingenue Azurae, I added a little flaked fleur de sel on top and the resulting confection was heavenly. I like making marshmallows because they are unexpected and special. They'll make a perfect little gift or a fine addition to a dessert buffet. You can add any flavor extract, or use different liquids to dissolve the gelatin, thus imparting that liquids flavor subtly to the marshmallows. They are also very satisfying for their low caloric damage, which is of interest to me as I Weight Watcher my way to Holly's wedding. Two weeks left!

I just ate one, fluffy, soft, sweet, the chocolate still warm and oozy, the fleur de sel truly a surprising and perfectly savory note. Anyway, don't be scurred, make marshmallows. It's easy. I'll loan you my candy thermometer.


Vanilla Almond Marshmallows dipped in Chocolate
Adapted from Alton Brown, originally inspired to me by Not Without Salt

Marshmallows
3 packages unflavored gelatin
1 cup cold water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
1 teaspoon kosher salt
1.5 tsp vanilla extract
.5 tsp almond extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

Special equipment: Candy thermometer

Chocolate Dip
1/2 cup semi-sweet chocolate chips or equivalent chocolate using your favorite chocolate bar, chips, etc. You could also use butterscotch chips or whatever!
3-4 tbls cream (depending on how thick or thin you want the dip)

Method
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water and the extracts. Have the whisk attachment standing by.In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. While the mixture is whipping prepare the pans as follows.

Combine the confectioners’ sugar and cornstarch in a small bowl. Spray a 9 x 13 inch square metal (or glass if you must) baking pan with pan spray. (NOTE: I used a 9 x 9 pan to make the marshmallow in the picture above, but it was too big, so next time I'll use a 9 x 13 inch pan) Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or sharp knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

Method for chocolate dip
For chocolate dip, warm cream in the double bowler until hot, add chocolate chips, stirring to combine. When chips are thoroughly melted and mixture is smooth, dip marshmallows in, rolling to cover one end and ¼ up sides or as much as you’d like. Top with a few grains of fleur de sel. Allow to sit 2 hours uncovered to hardened. Although I definitely recommend you have one still warm!

Store in an airtight container for up to 3 weeks.