shadows4
Kansas City, Mo
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Just a little off topic. Right now around here anyways Sonic has a S'more blast! It's awesome!!! Happy camping, John
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fanciesmom
in our dreams
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When we get "landed" I hope to try s'mores using homemade flavored marshmallows. I think cherry, raspberry, or peppermint marshmallows would be great - especially with really dark chocolate.
Hmmmmmm - got myself thinking chocolate chili marshmallows with almond butter and dark dark chocolate. Must play with this - poor Bob, he'll have to eat all these. I'm not crazy about graham crackers so I'll have to play with this one.
Paranoia is only hindsight in advance.
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ridingfamily4
Corona, CA
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fanciesmom - ok - you HAVE to post recipe for flavored marshmallow ... sound intriguing
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fanciesmom
in our dreams
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Will do - have to play with this and figure it out.
I have some real issues with all the "stuff" in store bought marshmallows, but adore homemade. I found a great cookbook on Amazon that's all marshmallow and fluff recipes. WOW!
We did a S'mores pie. Organic graham cracker crust, chocolate silk filling, and cherry marshmallow fluff on top. Wanted to put it under the broiler to toast the fluff but forgot.
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StaceyE
Chicagoland
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We love girl scout cookies - carmel delights and thin mints.
Tom and Stacey
DD Nikki (12) and Kate (7)
Wrigley, our big black dog
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Cruzette
Santa Cruz, CA
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fancies mom wrote:When we get "landed" I hope to try s'mores using homemade flavored marshmallows. I think cherry, raspberry, or peppermint marshmallows would be great - especially with really dark chocolate.
Oh please share your recipe. Flavored marshmallows do sound YUMMY.
I don't care for graham crackers either, so we use Keebler Fudge Striped Shortbread cookies. One side is coated with chocolate and melts very nicely with a warm marshmallow. There are all sorts of other cookies you could substitute for graham crackers. Nabisco now makes large vanilla waffers, they would work great as a s'more too!
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Cruzette
Santa Cruz, CA
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Here's Alton Brown's recipe for
Homemade Marshmallows
Prep Time:35 minInactive Prep Time:4 hr 0 minCook Time:10 minLevel:
IntermediateServes:
approximately 9 dozen marshmallows or 1 1/2 pounds miniature. Ingredients
•3 packages unflavored gelatin
•1 cup ice cold water, divided
•12 ounces granulated sugar, approximately 1 1/2 cups
•1 cup light corn syrup
•1/4 teaspoon kosher salt
•1 teaspoon vanilla extract
•1/4 cup confectioners' sugar
•1/4 cup cornstarch
•Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
You could probably substitute other extracts for the vanilla and add some food coloring to mix it up.
Sounds like a lot of work to me!
You could always buy flavored marshmallows at Laura's Candy
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Cruzette
Santa Cruz, CA
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Thanks for sharing fancies mom!
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fanciesmom
in our dreams
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This syrup is the basis for all the marshmallows and marshmallow fluff. It is important to use cane sugar and follow the instructions as Ms. Talanian has described them. They may not be the easiest - but the quality is amazing. It seems like a lot of work, but it can be done in phases.
From "Marshmallows Homemade Gourmet Treats" by Eileen Talanian.
Marshmallow Syrup - Makes about 1 quart
2 Cups water
5 1/3 Cups granulated cane sugar
1 teaspoon cream of tartar
pinch of salt
Place the ingredients in a heavy 4 qt. pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat and cover the pan for 2 minutes to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan and insert a candy thermometer and increase the heat to high. Do not stir it at all once you have removed the lid or the syrup will crystalize as it cools. Continue cooking until it reaches 240 degrees F. Remove from the heat and let the syrup cool for 15 minutes. Ladel it into clean jars and attach the lids.
This will keep for up to 2 months. If the syrup begins to form crystals at the bottom of the jar don't be alarmed. Pour out the amount of syrup you need without scraping the jar. Discard the crystalized part that is left in the jar.
Basic Marshmallow Coating
1 1/2 cups confectioners sugar
1/2 cup cornstarch
Sift together until there were no lumps. Store indefinitely in an airtight container.
The coating can be varied by adding spices, freeze-dried fruit, or other ingredients. A used vanilla bean can be dried off and stored in your topping to give it a wonderful vanilla flavor. I am going to use this one:
Cocoa-Ancho Chile Coating
1 1/2 cups confectioners' sugar
1/2 cup unsweetened, natural cocoa (as dark as you can find)
1/2 cup cornstarch
2 tsp. Ancho chile powder (I may play with a variety of chiles)
This is the recipe I'm going to use to play!
Cinnamon Mocha Marshmallows
For the Cocoa Slurry
1/2 c. natural unsweetened cocoa (I get mine from Penzys)
2 tsp instant coffee crystals
For the Base
1/2 cup water
1 1/4 cups Marshmallow syrup
pinch of salt
1 1/2 cups granulated cane sugar
3 3" cinnamon sticks lightly crushed in a tea ball
For the bloom
4 TBS unflavored gelatin
1/2 cup cold water
2 tsp pure vanilla extract.
Prepare a pan by coating it with non-stick spray then wiping it lightly so only a thin film of oil remains.
First make the cocoa slurry. Place the cocoa and espresso powder in a small bowl. Add the boiling water, stirring with a small whisk until perfectly smooth. Set near the stove.
Place all of the ingredients for the base (except the tea ball) into a heavy 4 qt saucepan over medium heat, stirring with a heatproof spatula until the sugar is moistened. When the mixture comes to a boil cover the the pan, turn off the heat, add the tea ball and allow to steep for 30 minutes.
Bring the base back to a boil, covered for 2 minutes. Uncover the pan and insert a candy thermometer and make sure the tea ball is totally submerged. Cook the base until it reaches 260 degrees. Do NOT stir the base once the lid has been removed.
While the base is cooking make the bloom. Place the gelatin in a small bowl. Add the water and vanilla extract and stir with a small whish until the mixture is perfectly smooth. Set near the stove.
Once the temperature of the base reaches 260 degrees turn off the heat, remove the tea ball and add the bloomed gelatin and cocoa slurry, stirring gently with a heatproof spatula. The mixture will boil up quite high. Pour the batter into the bowl of a stand mixer, gradually bring the speed to high - being careful of hot spatters! Beat for 18 minutes. This batter splatters considerably at the beginning of the beating - you can throw a kitchen towl over the mixture for the first 5 minutes to avoid spatters.
Spread the batter into the prepared pan and smooth the top. Let the pan set at room temperature for at least 4 hours or over night before cutting and coating. Cover the pan loosly with an oiled piece of foil while the marshmallows cure. Store marshmallows in an airtight container with a corner slightly ajar for up to 2 weeks.
I'm thinking about cutting back the cinnamom and using some small dried chiles in the tea ball. Have to play with these before the weekend - we're going fishing.
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fanciesmom
in our dreams
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Cruzette wrote:Thanks for sharing fancies mom!
You're quite welcome. I'm looking forward to playing with this one. Yummy chocolate chile!!!
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