Ladies and Gentlemen!
You’ve been waiting for this historic day
for ages for a few days.
You’ve been intrigued. You’ve been that excited that you’ve probably (and hopefully) lost sleep over it.
You’ve been thinking and thinking over trying to guess what kind of a new kick I am having now. Perhaps, you can’t believe my donut love is over, and I am not suffering from this donut-addiction.
I am not. But I do have a new kick – on homemade marshmallows!
I had been raising a skeptical eye at making them for a long time. I used to think it’s such a hard and messy work to make them that it’s better not to start at all. Okay, in my case they could be a bit messy (check the name of my blog!). Moreover, I had been thinking homemade marshmallows were pretty much the same those from the store.
Perhaps, I just was scared and needed to pass that period. I already had the same issues with ice cream and macarons. Now it’s the time for marshmallows. Am I that kind of guys to whom it’s essential to be scared first? Perhaps. I don’t care as long as I don’t screw it up.
I made my first marshmallows on the Easter weekend. I bought a candy thermometer since it’s a crucial part of this work. However, I was so pumped that while being at the supermarket I didn’t get corn syrup (honestly, I didn’t scrutinize the recipes – no wonder. Remember: I was pumped).
Since we had a jar of maple syrup at home, I decided why the hell not? Probably, for a minute I was thinking I might have come up with a new genius recipe for marshmallows. I even googled it. Google told me not to be ridiculous and provided thousands of these ideas.
Okay, next time.
The most important thing is that these marshmallows turned out outrageously amazing – so delicate, delicious, and fluffy, with the distinctive maple flavor. And they were definitely different from the package of marshmallows that you’ve bought, in the better way – they are million times better! And lastly, they are not that hard to make. At all. You will need just 20 minutes. Great deal, eh? Don’t hesitate folks. Go tomorrow for a thermometer. Don’t you worry about the recipes – you will easily find a number of them here.
That’s all for today.
- 3 tablespoons unflavored gelatin
- 1 cup cold water, divided
- 2 teaspoons vanilla extract
- 2 teaspoon maple syrup extract
- 1 cup pure maple syrup
- 1 cup sugar
- 1/2 cup mixture of corn starch and powdered sugar or more if needed, for dusting
- cooking spray, for greasing
- In a small bowl combine the gelatin, vanilla extract, and 1/2 of the water. Set aside while preparing the syrup.
- In a large saucepan set up the thermometer. Combine the maple syrup, sugar, and the remaining water and bring the mixture to a boil. Continue cooking over medium heat until the thermometer reaches so called "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
- Working quickly, beat hot syrup into the gelatin mixture at slow speed.
- As soon as the syrup has incorporated, add the maple extract and increase speed to maximum. Beat until the mixture is thick (it should form gentle peaks), white, fluffy and glossy, for about 10-15 minutes.
- In a meanwhile, coat a baking pan (8x8 inch or larger) with the cooking spray. Generously dust the form with the mixture of the starch and sugar powdered.
- As soon as you have finished whipping the cream, pour the mixture into the prepared pan and smooth the top with a spatula. Just the top with the additional starch. Let it stand for at least 3-4 hours, until firm to a touch. Remove from the pan and slice into desired size cubes (I used a pizza knife).
- Store in an air-tight container at room temperature for up to a few days. But believe me, they will disappear earlier :)