I had some good content over on my old blog, but I didn’t want to drag it all over here. This is one of the posts that’s some good reading, so I’m moving it over here. Hence the old blog’s water marks on the photos 😉
With s’more season coming, these will be perfect for camping trips, or just backyard fire pits!
This was originally posted on Bruises in the Frosting on 12/12/2016.
I have been dragging my feet on posting this recipe.
I came up with the idea about 3 weeks ago and emailed my buddy Kevin over at Vital Proteins to see if they would send me some gelatin. He sent me a nice big container and I went RIGHT to work.
The packing box was still on the kitchen floor when I was smoothing the top of my first batch.
I knocked out 3-4 batches while working a launch at my “muggle job” and dealing with Thanksgiving planning and the 8000 other things I do every day…. and handed each of those marshmallows (but one) out to my friends and neighbors.
I woke up at 5am 3 days in a row to slice up a batch I had made the night before. Wolfgang is no longer surprised to see me up, awake, wearing my lipstick and knocking around the kitchen when he stumbles upstairs on his way to jazz band at 6am.
After that initial flurry, I didn’t make marshmallows for a week. The previous batches weren’t good enough. My friends were RAVING about them and demanding more, but I was convinced that they were not up to par for the blog.
A friend sent me an email, knowing perfectly well what my issue was. She gets me. She said that she knew I was questioning my marshmallow powers, but her husband got angry at her when she brought my marshmallows home because he thought that she had bought those “expensive artisan marshmallows” from the local grocery.
This guy is a picky man, so the fact he assumed my marshmallows were on that level helped shake me out of my Impostor Syndrome.
So then I made 13 more batches of different flavors of marshmallows and sold those to benefit our local mama group’s Giving Tree.
And now I finally think my recipe is good enough to share with you.
[bctt tweet=”Oh hey, homemade marshmallows for s’mores! Check out @miacupcake and @vitalproteins!” via=”no”]
A few notes before you make these:
- Please make sure you read the whole recipe before you start. There are a few steps where you have to have your mise en place or you’re going to get held up!
- Watch the boil on your syrup. Something in the cold brew makes this boil up bigger and faster than the regular vanilla marshmallows.
- It may smell a little odd as you’re boiling down the syrup. That’s normal. No, your marshmallows will taste nothing like that smell.
- Yes, you can use the cold brew concentrate from Trader Joe’s or cold brew from Starbucks. IF you get the kind from Starbucks, please make sure to ask for a tall size with no sweetener, no milk, no ice and no water. You want just their concentrate.
- Yes, you CAN use a hand mixer, but you’ll be standing there forever. If you can get your hands on a stand mixer, it will make your life so much easier.
- If you want to make plain marshmallows, replace the cold brew with water and add 1/2 teaspoon of vanilla extract just after you finish pouring the syrup in your stand mixer, before you increase the speed of the mixer.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 4-6 hours |
| Servings |
1-inch marshmallows
|
- nonstick cooking spray
- 1 cup cold brew concentrate
- 2 cups white sugar
- 1/2 tsp salt
- 2/3 cup light corn syrup
- 2 scoops Vital Proteins grass-fed gelatin (can also use 3 1/4-oz envelopes of store-bought gelatin)
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
Ingredients
|
|
- Pour half of the cold brew into a bowl fitted on your stand mixer. Sprinkle your gelatin over the cold brew and set aside.
- Get your 9×11 baking dish (I used an 8×10 for taller marshmallows). Line it with aluminum foil, then spray that foil lightly with baking spray. Set aside.
- Combine the remainder of the cold brew plus the sugar, salt and corn syrup in a medium saucepan over low heat. Stir until sugar dissolves.
- Increase heat to medium, clip a candy thermometer to the side of the pot and WATCH THE POT. Seriously, don’t walk away right now. It can boil up real fast. If it boils up, lift the pot off the heat and decrease your burner a notch.
- Cook without stirring until syrup reaches 235-240°.
- Start the mixer on low, and pour the syrup in a slow steady stream down the side of the bowl.
- When all syrup is incorporated, increase speed slowly to high.
- While this is beating, get a spatula and a glass of water.
- Beat until mixture has tripled in volume, is glossy, thick, and pulls away from the sides of the bowl as you mix. When you pull the beater out of the mix, it should fall in large slow ribbons and be slow to melt back into the bowl.
- Pour mixture into your prepared baking dish. Use your damp spatula to scrape out the bowl and smooth the top. Work fast – this stiffens up QUICK.
- Set aside to set for 4 hours (or overnight).
- Sift together the cornstarch and powdered sugar and spread some of that mixture onto a clean work surface (leave the rest in a bowl). Turn your marshmallows out onto this surface and remove the foil.
- Use a damp knife (that glass of water comes in handy!) and cut into squares in the size of your choosing.
- Toss your squares in the remaining cornstarch/powdered sugar mix and shake off excess.
- Store in an airtight container for up to 10 days, though they probably won’t last that long.
And BOOM! You’ve got cold brew marshmallows.
Please let me know if you make these, and tag me in social media if you post pictures! (I am @miacupcake everywhere!)
Need a visual? Check out my Day Five of VLOGMAS 2016, where I went through the whole process:
