Happy Holiday Baking, Bakers!
Here are the companion recipes to Saturday’s episode - I had a lot going on with Saturday’s demo - two mixers going, magic of TV, piping, troubleshooting, cooking sugar and swirling food color. I had to call Servpro to help me clean the kitchen (just kidding). Here is the link to Saturday’s action packed show: Saturday's Show
Below are the recipes for the classic basic marshmallow and the vegan variation. I hope you enjoy making these and if you post photos - please tag me.
As always, if you have questions - let me know.
Have a safe and happy holiday season. The DoughDr will be back on Saturday 1/6/23 at noon Pacific.
Happy Holidays and Happy Baking! XO, Colette
Marshmallow Recipe
Equipment: Stand mixer fitted with the whisk attachment, 13”x 9” pan, small saucepan for cooking sugar, candy thermometer or paperclip, spatula, parchment paper, offset spatula, cutting board, knife for cutting
Pan spray or vegetable oil for greasing pan and knife
Peppermint Marshmallow MEP
Ingredients:
50/50 dusting mixture
57g powdered sugar
57g cornstarch
Sift together and set aside
18g (2 packages powdered gelatin)
187g cold water (water #1)
160g water (water #2)
266g granulated sugar
254g corn syrup
12g vanilla extract
Peppermint version:
8g peppermint extract or mint flavored liqueur
Optional: red food color for swirling
Lightly spray or grease the pan with clear vegetable oil. Line with parchment paper so that the paper fits perfectly.
Pour the cold water in the bowl of the stand mixer. Sprinkle the gelatin on top of the water slowly and let sit for 5 minutes until the gelatin is hydrated. It will look a little like apple sauce.
Add the water, sugar and corn syrup (#1) to the small saucepan - make sure not to get sugar up the the side of the pot - wash down with a wet pastry brush if there is sugar up the side of the pot.
Cook the sugar to 240 degrees.
Mixing on low speed, add the sugar syrup to the mixer.
Increase speed to medium and mix 1 minute, add flavorings
Increase speed to high and mix 5-7 minutes (this can take longer depending on the strength of the mixer motor) until mixture is thick and fluffy.
It has to be very thick and fluffy
With a greased or sprayed bowl scraper or spatula, scrape the mixture into the prepared pan.
For the peppermint swirl version, drizzle the food color over the top of the marshmallows - in a random pattern, drag a skewer or toothpick through the marshmallow, creating swirls.
Let the marshmallows sit at room temperature before cutting.
Cut the marshmallows into 1” strips and then the strips into 1” squares. Toss the marshmallows in powdered sugar so they don’t stick together.
The marshmallows can be dipped in tempered chocolate or in melted high quality chocolate wafers like Guittard’s. Guittard Chocolate Wafers
Package the marshmallows for gift giving or store in an airtight container. They are at their best for about 2 weeks.
Makes 1-8x8 inch
Ingredients
400g sugar
200g water
5g agar powder
100g aquafaba (garbanzo bean water)
1/4 t cream of tartar
1/4 t xanthan gum
5g vanilla extract
50/50 mixture
40g powdered sugar
40g cornstarch
Ingredients that are to small to weigh are in tsp.
Shake the can of garbanzo beans before pouring off the water
Dust an 8x8 inch square pan with 50/50 powder sugar cornstarch mixture
Combine water and agar in a medium-sized sauce pan, warm to dissolve stirring constantly
Bring the mixture to a boil, reduce the heat to medium and cook until slightly thickened, about 3 minutes.
Whisk in the sugar, until smooth. Cover the pot to wash down the sides.
Increase the heat to high, and boil for until the mixture reaches 225-230 degrees F.
In a mixing bowl combine the aqua faba (garbanzo liquid) cream of tartar and xanthan gum, whisk to dissolve
While the sugar is cooking start whipping the aqua faba on high speed, it will look like thick shaving cream. Add the vanilla and salt at this stage.
When the sugar syrup is ready (at 230'F) pour into the mixer in a steady stream on low speed, then increase to high for about 5 minutes.
Pour into the prepared pan, level off and dry uncovered for at least one hour