We promptly broke it out of its box and made fluffy eggnog with it. Good mixer.
In a moment of divine food blog inspiration, Michelle at Accidental Scientist made a batch of Christmas marshmallows- a recipe I have been dying to try out myself. However, the step of adding the hot sugar syrup to whipping stuff always made me hold off with out having a stand mixer. So guess what my second kitchen aid recipe was?
Nightscotman’s eGullet listed recipe of Strawberry Marshamallows has been taunting me ever since I discovered this wonderful cooking forum. Nightscotman, aka Neil Robertson, is one of the Pastry and Baking forum hosts and generous Baker at the Bellagio Hotel in Las Vegas.
This recipe for strawberry marshmallows shows how easy it is to customize the flavor of this treat. It’s also interesting in that it does not use egg whites, but relies on gelatin, fruit puree and sugar syrup. There is a robust discussion of recipe variations at eGullet as well. A great flavor trick I found is to grind up crunchy dehydrated fruits into a powder to mix with your dusting sugar/starch mixture. This added fruit dust helps color as well as flavor your marshmallows. If dipping your homemade marshmallows into chocolate, the fruit dust makes a great decoration on top.
The consistency of these marshmallows is very Japanese feeling… like soft bean paste candies we often have brought into my work. Very flesh like in their give, not sticky, and delightfully pink! This recipe of strawberry marshmallows is begging to be made in breast shaped candy molds next time!
Nightscotman’s Strawberry Marshmallows
pdf of basic vanilla marshmallow recipe for print out
These are a variation on a recipe from Martha Stewart. Discussed in this thread.
*for Kosher and
veganmarshmallows, use Emes Kosher Jel
*order freeze dried crunchy fruits and berries here.
4 envelopes gelatin
1/2 cups strawberry puree
1-1/4 cups water
3 cups sugar
1-1/4 cups light corn syrup
1/4 tsp salt
1/4 tsp orange flower water (optional)
powdered sugar and potato starch or rice flour for dusting (this is where I added in the fruit dust)
Line a sheet pan with a 1″ rim with aluminum foil. coat the foil with vegetable oil or non-stick spray. Fit the mixer with the whisk attachment.
In the bowl of a stand mixer, mix the strawberry puree, orange flower water (if using) and 1/2 cup of the water. Sprinkle the gelatin over this mixture to soften (aka bloom).
In a heavy saucepan, combine the sugar, corn syrup, remaining 3/4 cup water and salt. Bring to a boil and cook until it reaches the soft-ball stage (234-240 F).
With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl – use a splash guard if you have one. whip until the mixture is very fluffy and stiff, about 8-10 minutes. pour mixture into the foil-lined pan and smooth with an oiled offset spatula so that it’s level with the top of the rim (it won’t completely fill the pan). Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.
Mix equal parts powdered sugar and potato starch and sift generously over the rested marshmallow slab. Turn it out onto a cutting board or counter, peel off foil and dust with more sugar/starch mixture. Slice with a thin-bladed oiled knife or oiled cookie cutters (pizza cutter works even better). Dip all cut edges in sugar/starch mixture and shake off excess. Marshmallows will keep several weeks at room temp in an air-tight container.
Variation – Chocolate Marshmallows:
Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa dissolved in 1/2 cup boiling water in a separate bowl. Soften gelatin in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and proceed with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup.
Also check out my post on how to make chocolate swirl marshmallows.
Variation – Vanilla Marshmallows:
Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 3/4 cup water and 2 teaspoons of vanilla extract or the seeds scraped from 2 vanilla beans.
Flavor Variations Ideas:
- passion fruit
- cranberry orange
- Liquid Flavorings
- lemon essential oil
- cardamom honey
- tangerine (using the juice in place of water)
- coconut (the fat in the coconut milk made them dense), using coconut milk for fruit puree
- 1 tsp of liqueur
- honey thyme
- cinnamon (excellent in hot cider)