Sunday, December 19, 2010

~Marshmallow Trees~


I started making homemade marshmallows about 2-3 years ago, it only took one time and I was hooked.
Now every Christmas I make Homemade Marshmallows, they seem to be favorite with kids of all ages and adults appreciate them also. Once you make your own marshmallows you'll immediately notice difference,they are just so much better than the store bought ones. No doubt about that. I've used them for variety of projects in the past. 
One of my favorites are Chocolate Marshmallow Sandwiches,  I donated these for a  Charity Event in February 2010 and they were a big hit.
They are a little bit of work but I always like to challenge myself with new things.

Few days ago I made Marshmallow Trees.
A Perfect Companion for your Hot Cocoa


Homemade Marshmallow Recipe

1/2 cup powdered sugar
1/4 cup cornstarch 

3 1/2 envelopes unflavored gelatin / one envelope is approximately 7grams of gelatin, 2 1/4 tsp to 2 1/2tsp/
1 cup cold water,divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites, or reconstituted powdered egg white/meringue powder/ *
1tbl vanilla*
food coloring if desired, I used pink and aqua color to make the trees

Here you can find out more about  how to use gelatin
* one egg white = 2 level tsp of powdered egg white plus 2 Tbl of warm water. I use Wilton's Meringue powder.
* you can flavor your marshmallow using other extracts as well, for the Marshmallow trees I used  
1 1/2 tsp mint extract

PREPARE THE PAN
Oil the bottom and sides of a 13x9 inch rectangular metal baking pan and line it with parchment paper, bottom and the sides as well. I use Pam spray it works great.I also spray the parchment paper.

GELATIN
In the bowl of a standing electric mixer or in the large bowl sprinkle gelatin over 1/2 cup of cold water and let stand to soften.

SUGAR SYRUP
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water and salt over medium - low heat, stirring with a wooden spoon, until sugar is dissolved. Using a pastry brush brush the sides of the pan with water. Increase the heat to medium and boil the mixture, WITHOUT STIRRING, until a candy or a digital thermometer registers 240F, about 10 minutes. Remove pan from the heat and pour sugar over the gelatin mixture, stirring until gelatin is dissolved.

MIXING SUGAR MIXTURE
With standing  or a hand-held electric mixer beat on high speed until white, thick and nearly tripled in volume, about 5-7 minutes.

EGG WHITES
In a separate bowl, beat the egg whites until they just hold stiff peaks. Beat egg whites and vanilla or other extract into sugar mixture until just combined. 

COLORING 
Once you add egg whites and extracts  you can  color your marshmallow mixture , use only small drops of coloring, mix well, if desired add more color. You only need a little bit. 

Pour mixture into a prepared pan. Using a spatula that you oiled or sprayed with Pam spray smooth the top. Chill until firm, uncovered at least 3 hours, or up to a day.

UNMOLDING
Run a thin knife around the edges of a pan and invert the pan onto a large cutting board lined with parchment paper and sprayed with PAM spray . Loosen marshmallow with your fingers and ease onto cutting board. With  a large oiled knife, trim the edges of marshmallow and cut marshmallow into a 1 1/2 inch cubes.Easy tool to use is a pizza cutter, just spray it with some Pam spray or brush with oil, it work very well.

CUTOUT SHAPES
To cut  the different shapes out of the marshmallow, I oiled or Pam sprayed the cookie cutter and using a bit of   pressure and cutting down motion I cut the desired shapes. I recommend using simple cutters.

TREES
Use  a  tree cookie cutter, oil or spray the  the edges with PAM spray  to prevent sticking.
Place the cutter on the top of the marshmallow, press dough until you cut through the marshmallow. Lift the cutter and remove a marshmallow tree.

COATING WITH POWDERED SUGAR AND CORN STARCH
As soon as you cut each marshmallow place it into a bowl where you mixed 1/2 Powdered sugar and corn starch. Toss around to coat all the sides of the marshmallow.
To get rid of excess powdered sugar and corn starch I used a  metal sieve, just place the marshmallows into the  sieve and shake it well to get rid of the excess. It worked well.

Store marshmallows in  an airtight container for up a to a week





(recipe source:
Home Made Marshmallows, adapted from Gourmet Magazine via Smitten Kitchen)


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4 comments:

  1. Such a cute idea to cut them into Christmas trees! I made homemade marshmallows just once, but perhaps it's time to make some more:)

    ReplyDelete
  2. These look gorgeous, I love handmade marshmallows!

    ReplyDelete
  3. Que fenomenal idea!!
    FANTASTICO

    ReplyDelete
  4. Thank you! I've been looking for a good marshmallow recipe. Can't wait to try it!

    ReplyDelete

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