If you're a follower of Shauna Sever's blog Piece of Cake, then you probably already know that she published this beautiful book just over a year ago. When I first saw it, I knew it would be a life-changer for me. S'mores are a huge and important part of my life (and so they should be in everyone's in my opinion) and homemade marshmallows would take s'mores to a whole.nother.level. So naturally, I pinned it here and promptly forgot about it in my baby mania. When I happened upon it last week at my local library, I couldn't believe my luck!
This book is absolutely incredible! With marshmallow recipes like Key Lime Pie, Sea Salt Caramel Swirl, Maple and Candied Bacon and Peanut Butter and Jelly as well as standard vanilla I was in heaven! It begins with a comprehensive overview of the marshmallow making process, which I found very helpful. The instructions are simple and clear and the recipes I tried turned out perfectly. Thus far I have made the basic Vanilla and the Sea Salt and Caramel Swirl and Pink Lemonade, which is an adapted version of the Key Lime Pie. Follow along with me for the process and the outcome.
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| Adapted from Shauna Sever's Marshmallow Madness |
- INGREDIENTS:
- THE BLOOM:
- 4 1/2 teaspoons unflavored powdered gelatin
- 6 tablespoons freshly squeezed key lime juice
- 2 tablespoons cold water
- THE SYRUP:
- 1 cup sugar
- 1/2 cup light corn syrup divided
- 1/4 cup water
- 1/8 teaspoon salt
- THE MALLOWING:
- 1 teaspoon pure vanilla extract
- 2 teaspoons grated lemon zest
- pink gel food coloring
- CLASSIC COATING:
- 3/4 cup confectioners' sugar
- 1/2 cup cornstarch or potato starch
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| ^^Prepping Ingredients^^ |
- DIRECTIONS:
- CLASSIC COATING: Sift the ingredients together in a large bowl or combine them in a food processor.
- Lightly coat an 8-by-8-inch baking pan with cooking spray.
- WHISK TOGETHER the gelatin, lemon juice, and cold water in a small bowl. Let it soften for 5 minutes.
- STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
- WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium (four on your Kitchen Aid) and beat for 5 minutes. Increase the speed to medium-high (six on your Kitchen Aid) and beat for 5 more minutes. Increase to the highest setting, add the vanilla, lemon zest and food coloring, and beat for 1 minute more. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift classic coating evenly over top. Let it set for 6 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan and invert the slab onto a work surface dusted with classic coating. Cut it into pieces and dip the sticky edges in more classic coating, patting off the excess.
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| ^^My boss is a real slave driver, but at least she's cute!^^ |
The Outcome: These were sooooo delicious! They were light and fluffy and the perfect balance of sweet and sour. I'll be making them again and again. They would be PERFECT on a summer picnic or at a backyard barbecue. Try them yourself!
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