Thursday, January 28, 2010

Vanilla Bean Marshmallows

vanillabeanmarshmallows

I'm still not well, but I thought I'd at least muster up the energy to share this delicious recipe with you. I'm always intrigued by making your own candy - it seems a little bit like magic to me. I've wanted to make marshmallows for years, but I didn't dare until I saw a great post about it on Ezra Pound Cake. This is the same recipe, but in different measurements. If you want US measures, try the original post.

I would NOT attempt this without a stand mixer. It's a massive job, and even my Kitchen-Aid was one, huge, sticky marshmallow mess towards the end. The end result was wonderful though - really great. I don't like marshmallows a whole lot, so I gave away most of them, which was very appriciated. (I did stick a few on forks and toasted them with a lighter - yum!)

And, I promise you - it's NOT difficult. Have fun!

Vanilla Bean Marshmallows
(printable recipe)
makes about 80

2 tbsp + 2,5 tsp powdered gelatine
125 ml cold water
125 ml warm water
125 ml white baking syrup (or corn syrup)
500 ml sugar
1/4 tsp salt
2 egg whites
1 vanilla bean
200 ml powdered sugar

Prepare a tin - mine was about 24*30 cm - by greasing it with oil and sifting a thick layer of powdered sugar to cover the bottom and sides of the pan.

Pour the cold water in the bowl of your mixer, and sprinkle in the gelatine powder.

Mix warm water, white baking syrup, sugar and salt in a saucepan. Boil until the syrup is 116°C. Pour it over the gelatine (it's gping to bubble fiercely) and stir until combined. Beat the mixture on high speed until it's really thick, white and shiny. (5-6 minutes.)

In a separate bowl, beat the egg whites until stiff. Mix those, and the seeds from the vanilla bean, into the marshmallow batter. Whisk until combined. Pour the batter into the prepared tin. Try to get a fairly even layer - it will be easier if you sift some powdered sugar on top, and press with the back of a wooden spoon. Sift an even layer of powdered sugar on top, and place the tin in the fridge for at least three hours.

Next, turn the marshmallow slab out onto a cutting board. Cut into large dice, and sift more powdered sugar so that every side is covered - if not, it will be very messy.

When you're done, keep at room temperature, in an air-tight jar.

Recipe in Swedish:
Marshmallows med vaniljstång

5 comments:

patrice said...

what a rough week - losing your sweet boy cat and then getting ill. so glad you are feeling a little better.

HereBeDragons said...

You had me at "vanilla bean marshmallow."

Heide said...

These looks very interesting.

Tea said...

You make it look so easy... You just convinced me to give home made marshmallows another try!

wine blog said...

The gourmet marshmallow business is severely under-rated. Looks delicious!