So, I was debating on whether or not I was going to post a Halloween-themed recipe today. Originally, I completely forgot about it, and was going to post the absolute perfect brussel sprouts recipe for Turkey Day. Don’t worry, that recipe will be up this weekend, but I didn’t think that brussel sprouts and Halloween meshed well. So, here we are, and I decided to whip up a batch of marshmallows. There are few things I love more in this world than the marshmallow. I love all things marshmallow. With Giada De Laurentiis’ inspiration, I made a delicious, homemade version of a childhood favorite. They are perfect for Halloween, or any other time of year! I think they would be especially satisfying over the Holidays. The great thing about homemade marshmallows, is how versatile they can be. You can pretty much put any flavor your heart desires in them. We skipped the beer pairing for today. I still have yet to come up with a good pairing, and I’m thinking they would be best with beer in them! That’s a recipe for another day though. =)
Weather: The disgustingness that has been the weather these past couple of days seems to have vanished today. Thank God. I was getting depressed. It’s a beautiful Fall day: perfectly 60 degrees, sunny and perfect for Halloween.
What am I doing: Besides stuffing my face full of sweets…what?
Recipe Fun Facts:
Candy can be scary to make, and making marshmallows are a lot like making candy. The syrup has to be the perfect temperature, and there is no step skipping in this recipe. It takes a little bit of time, but it is not at all difficult. With a little bit of patience, I have no doubt that each and every one of you will succeed at making them. Word of advice: INVEST in a candy thermometer. You will use it. I promise, and it’s essential for making marshmallow.
I know that these are Halloween-themed, but they are really great any time of year. They are especially great for parties and events. I love them for entertaining. A different-colored sprinkle can go a long, long way!
As far as flavor is concerned, the sky is the limit. I like to use extracts, but use them with caution. A little bit goes a long way, and you don’t want fake-tasting marshmallows. You can find extracts at the grocery store. The most common extracts are vanilla and peppermint, but you will be surprised at how much your grocery store has to offer.
If you would like to view the original recipe click here. Giada is always ever-inspiring =).
Happy Halloween everyone!
Marshmallows are a lot easier to make than you may think. Try this recipe, for Halloween, or ANY time of the year! Adapted from Giada De Laurentiis
- 1/4 cup confectioner''s sugar, for dusting
- 3/4 cup water, divided
- 3 packets unflavored gelatin
- 2 1/4 cups sugar
- 1/3 cup evaporated milk
- 1 tablespoon pure vanilla extract
- flavored extracts (of your choice)
- decorative sugar or sprinkles
- Heavily grease an 8x8 inch dish with butter and line with parchment paper leaving enough parchment hanging over the edge to pull out later. Then grease the parchment paper and dust with confectioner''s sugar. Set aside.
- Pour 1/2 cup of the water into the bowl of your stand mixer (with whisk attachment fixed) or just a large bowl, if you are using a hand mixer. Add the gelatin to the water, and let stand for 12 minutes or until soft.
- While the gelatin is softening, prepare you syrup. Combine the sugar, evaporated milk and remaining 1/4 cup of water in a large, heavy-bottomed saucepan. Stir over medium-low heat, until the sugar has dissolved. Place a candy thermometer into the mixture and cook for 15-16 minutes or until the syrup has reached 240 degrees F. Add the syrup to the bowl of your stand mixer (with the gelatin) and mix on low until the ingredients have incorporated, approximately 1 minute. Crank up the speed to medium to medium-high and mix for 12 minutes, until the marshmallow is white, light and fluffy. Add the vanilla extract and a teaspoon of any other flavoring you decide on (peppermint, orange, coconut, etc).
- Pour the marshmallow into your prepared dish, evening out the top with a rubber spatula. Sprinkle the marshmallow with any sugar or sprinkles you''ve decided on. Leave the marshmallow, uncovered and at room temperature (a cooler room temperature) for at least 8 hours or overnight.
- Once your marshmallow has set. Remove the marshmallow along with the parchment paper (this should be fairly easy, if you left the parchment paper over the edge of the dish). Using a confectioner''s sugar dusted pair of kitchen shears or very sharp knife, cut squares out of the marshmallow. Transfer to an airtight container. Will keep for 1-2 weeks. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Stand Mixer (with whisk attachment fixed) or Stand Mixer * Large Bowl * Large Saucepan * Wooden Spoon * Candy Thermometer * 8 x8 inch dish * Parchment Paper * Non-Stick Spray or Butter *