Tag Archives: marshmallows

Homemade Marshmallows

A while back, I bought this book:

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Marshmallow Madness by Shauna Sever

The book is super adorable. It’s smallish and has a squishy cover.. and is packed full of gorgeous photos of all these amazing sounding recipes for homemade marshmallows!

The basic recipe & technique flows throughout, so once you get the procedure down you’re ready to get crazy with flavors. My bestie got just as excited about the book as me when I showed it to her, so we decided as we go through the recipes, we would make them together.

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For our first go, we wanted to make basic vanilla mallows for a couple of reasons. Firstly because “fundamentals are the building blocks of fun.” Secondly because Shauna herself loves it more than any of her other wild crazy fun flavors!

I can see why Shauna likes the vanilla ones. So simple yet so amazing! Next time I will add the optional vanilla bean to add some extra vanilla umph!

It turned out to be a quick and easy process (minus having to wait overnight to cut and taste them), so we decided to make a second flavor too. Details on how to make these Black Cherry mallows coming soon!

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Shauna was kind enough to let me share her recipe.. there are a few others on her blog, so go check it out!

Before we get started, there are a few things you NEED to have in order to make these. #1 is a candy thermometer. They aren’t expensive, so if you are dying to make these, go get one!! #2 is a a stand mixer. Obviously not necessary, but you really don’t want to stand and whip these with a hand mixer… with a stand mixer it takes 15 minutes, I can only imagine how long it would take with a hand mixer.

*The first time I made these, I didn’t take any photos. I was too busy concentrating on getting the recipe right! The pictures of the steps below are of funfetti marshmallows I made, which is the same recipe up until the very end. You’ll see when we get there.

Classic Vanilla Marshmallows (from Marshmallow Madness by Shauna Sever)

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Ingredients:

2 packets powdered unflavored gelatin (I used Knox) – about 4 1/2 tsp

1/2 cup cold water

3/4 cup sugar

1/2 cup light corn syrup, divided

1/4 cup water

1/8 tsp salt (I don’t have a measuring spoon this small so I just guestimated with my 1/4 tsp)

2 tsp vanilla

**1 cup corn starch

**1 1/2 cups powdered sugar

Directions:

1. Lightly spray a pan with non-stick cooking spray. The recipe says to use an 8×8, but really you can use whatever you want. The 8×8 makes the mallows about an inch to an inch and a half thick. I imagine a 13×9 would make much thinner mallows.

2. Sift together the corn starch and powdered sugar. If you don’t have a sifter (like me) a whisk is fine. The cornstarch can be kind of chunky (weird word choice but I couldn’t think of anything better) so you want to break it up and mix it as best as possible. **The amounts above yeild way more than you need for just 1 recipe. You need this for almost any mallow recipe, so it’s a good idea to just make this much and save it for later. If you don’t want to you can cut it down by 1/3 or 1/4 and you’ll still have enough.

3. Whisk together the powdered gelatin and cold water (in a microwave safe bowl) until the powder is dissolved, then let sit for 5 minutes.

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(The picture below is after 5 minutes. It’s hard to tell but it kind of solidifies… like gelatin…)

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4. While the gelatin is sitting, combine 1/4 cup of corn syrup, the sugar, 1/4 cup water, and salt in a medium pot. (I learned my second time making these that a medium pot heats the sugar faster than a small pot.) Attach the candy thermometer so that the tip does not touch the bottom of the pot, but instead sits in the mixture. Turn the heat on high and stir occasionally while checking the temperature (you want it to get to about 235-240*).

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5. Put the other 1/4 cup corn syrup in the mixer. By now the gelatin should have been sitting for about 5 minutes. Put it in the microwave for about 30 seconds, until it’s completely melted. Pour this in the mixer with the corn syrup and turn the mixer on low.

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6. When the sugar mixture reaches about 235-240*, pull it off the stove and slowly pour it into the running mixer. (The spill shield is perfect for this.)

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This photo got steamy cuz I took it right after I added all of the hot syrup.

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7. Once all of the sugar mixture is added, turn the mixer up to speed 5-6 and set the timer for 5 minutes. When the timer goes off, turn the mixer up to speed 8 and set the timer for another 5 minutes. The first picture below is after the first 5 minutes, the second is after the second 5 minutes.

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8. When the timer goes off again, add your vanilla then turn the mixer up to the highest speed for about 2 minutes. Your mallow mixture should be 2-3 times expanded and white in color.

9. Turn off the mixer and pour your mallow goop into the prepared pan. (It’s pretty sticky so you’ll need to scrape and scoop with a spatula of some sort.) Using an offset spatula helps push it into the corners without getting your fingers sticky. Smooth it out as best as possible.

**The rest of the pictures are of funfetti marshmallows. The steps are the same so just ignore the sprinkles. Details on how to make funfetti mallows coming soon!)

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10. Sprinkle the top of your mallow mixture with your powdered sugar mix, then flatten with your hands. Let it rest/dry out overnight (uncovered) in a cool dark spot.

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11. The next day, use a knife to separate the mallow from the sides of the pan.

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12. Dust a cutting board or other flat surface with your powdered sugar mixture, then get the mallow out of your pan. It should easily come out in one piece, but it might need a nudge or pull with your fingers.

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13. Cut the mallows however you’d like (squares are easy) and dust the cut (aka sticky) sides in more powder. I found it was easiest to just throw a couple cut pieces in the bowl of powdered sugar and stir it around to coat, then shake off any excess.

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14. Store mallows spread out and uncovered for the first couple days so that they don’t regain moisture and stick together.

The whole process seems daunting but it’s actually easy and fast. You can do it!!

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Angel Food Cupcakes

My mommy’s birthday was last week and her favorite is angel food cake. Last year’s was a fun twist, but I wanted to do something different this time.

I don’t own a tube pan for baking angel food cake, so I had to get creative. I also had to do some research on angel food. Let’s learn a bit, shall we?

Angel food cake is mostly made of egg whites, which makes it uber light and fluffy. The tube pan ensures that the cake is heated equally from all sides at the same rate. The tube pan cannot be non-stick, as the cake needs to be able to cling to the sides as it rises. After it is baked, it has to be cooled upside down, or else the cake will collapse in on itself and the cake will not be as light and fluffy as possible. The cake has to be cut from the sides of the pan to be released, so a bundt pan cannot be used as it will be nearly impossible to remove from the pan.

Okay all details aside, I decided to try and make cupcakes. I was going to go paperless and then try to dry the cupcakes upside down… but when I got home and looked at the angel food cake mix (ahem, Betty Crocker) there was a cupcake recipe right on the side of the box! So I made them like regular cupcakes, and yes they did collapse a little, but they were still light and tasted amazing.

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For the frosting I wanted something light (exnay on the uttercreambay) but I didn’t really want to do whipped cream because (don’t hate me) I don’t like whipped cream… So I decided to revisit this marshamllow frosting recipe I made a while back for these chocolate cupcakes.

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It was the perfect light fluffy texture to go with the light fluffy cupcake. Top it with a couple pieces of strawberry and they were perfect!

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Mom approved!

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“Better Than” S’mores

These little guys happened by chance.

I was making some cupcakes (you can see them here) and had some extra frosting. It is too good to waste, so I pulled out my grahams and piped blobs on them.

This frosting is sort of like a marshmallow but not.. It’s sticky and foamy and light, and after setting overnight it stiffens up just a bit. If marshmallows aren’t your thing because of the texture or because of the “animal” in the gelatin, then this frosting is your friend. It contains none of that.

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Then I was too lazy to actually melt chocolate, so I just threw a handful of chips onto each one.

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The grahams sort of staled overnight so they were soft and more like a cookie, less like a cracker. It worked out perfectly for these little morsels.

Best accident/chance dessert ever.

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I linked up to Shelly’s S’mores Party over at Cookies and Cups. If you want to check out some really cool s’mores treats, head on over!

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Chocolate Dipped

There is something too perfect about chocolate dipped strawberries.

These I did for my aunt’s Oscars party (a while back!). First time I did little tuxes. Turned out pretty cute!

These were for a 15 year old girl’s birthday party.

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I also (finally) got around to dipping my peeps in chocolate. The week before Easter was crazy for me so I didn’t get to it in time. Peeps are a Spring thing not an Easter thing though right? Let’s go with that.

 

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I actually don’t even like peeps. But dip them in chocolate and you make heaven!!

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I love sprinkles. They make everything better. And prettier.

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Here are all of them together!

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I think this guy was my favorite. I got these pretty extra long jimmies at the 99 cent store right before Easter.

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Funfetti Krispy Treat Cake

Once again, an idea from Pinterest has brought me here. Though I tweaked this one a bit.

As the title suggests, what sets these rice krispy treats apart from regular krispy treats, is the addition of funfetti cake mix. Not prepared cake batter. Just dry cake mix.

I had this box of holiday funfetti, so I decided to use it. (My brother works at a grocery store and found it after Christmas for super cheap.)

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Since everyone is pretty much over the red-and-green thing by now, I added in some other colors to hide that it was holiday funfetti.

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The colored sprinkles I bought at Layer Cake Shop, in a colored sprinkles assortment. I love having the colors separate because I can mix them however I want, or I can use just 1 specific color. (Like I did here for over the hill cookies and here for a 6 year old’s birthday cookies. Also think baby showers!)

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See? Can’t even tell it was meant for Christmas!

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Okay I have to be honest here. I have never made rice krispy treats until now. I learned a few things. 🙂

First you melt 3 tbsp butter and 1 10-oz bag of mini mallows in a large pot. It looks clumpy until it starts to melt fully.

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Once it’s smooth, mix in 1/3 cup funfetti cake mix (or yellow cake) a spoonful at a time.

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Sprinkle time! This is where I got a little messed up. (Pretend this next photo isn’t blurry.)

You want to have about 1/4 cup sprinkles, equal to about 1 full jar like you’d buy at the grocery store. Pull the pot off the hot burner and mix about half of the sprinkles into your melty mallows. Mix quickly and as little as possible – the sprinkles will melt and turn your mallow mixture greyish like mine. 😦

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Mix in 6 cups of rice krispies , then press into a greased pan. Normal people use 13×9 cake pans, I decided to go with a bundt/jello mold pan. If you use a 13×9, you can sprinkle the remaining sprinkles on top.

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Let it sit up for at least an hour. This is my Krispy Cake once I popped it out of my pan… oh yeah I forgot to mention I threw some sprinkles in the bottom for good measure.

Now comes the part where I got a little crazy. I put a little bit of candy melts in a bag, and melted them at 30 second intervals until they were smooth. Okay so I did 5 colors.

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Then I snipped a corner of each bag and squeezed colors all over my funfetti krispy bundt. Then I used the rest of my sprinkles. A lot of sprinkles. Here is the mess I was left with:

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I let the candy melts set (maybe 2 minutes) then transfered it with a cooking spatula to my cake plate. Then just cut and serve!

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Quick and tasty!

P.S. Obviously I now have leftover cake mix. I have seen many-a-recipe with dry cake powder, so I am saving it in a mason jar until that day comes.

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S’more Pops

S’mores no longer live in just the camping world. S’more treats of all kinds have been popping up everywhere. This little version was fun and easy, and so delicious it might change your life. If you’re into s’mores anyway.

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First I crushed up some graham crackers, then put them on a small plate.

Then melt your chocolate. It needs to be pretty deep so that the mallows will dip easily. Next time I will try microwaved instead of melted in my double broiler, cuz it was just a little too wide.

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Shove sticks onto your marshmallows. Don’t go more than about 1/2 the way through, or else your pop will become too heavy and slide down the stick. You don’t want to be crying over something as silly as ugly marshmallows… not that I know from experience or anything… (If you plan to have them stick up, shove the stick all the way through to the tip.)

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Dip the marshmallow into the chocolate, then immediately roll in graham cracker crumbs. Place S’more Pop either stick up on wax paper, or Pop up into a styrofoam block.

That’s it! Now let’s look how pretty they are.

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Ooh, aahh… drooling yet? Make these. Now. I will too. Mine are already gone.

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P.S. Like my new stand? More on this soon!

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Christmas Coal

This idea I got from Pinterest. It blew my mind, just as much as the cake and soda thing. Sorry there aren’t more pictures, this was kind of a fast process and, well, I forget. You ever forget? It happened to me.

So you take an entire pack of Oreos (double stuf of course) and grind them to smithereens in the food processor. I hope that’s how you spell smithereens. Fun word.

This process is fast, so you want to have your pan ready to go. Take a sheet of wax paper and shove it in a 8×8 pan. (I guess you could use 9×9 but they’ll be a little thinner.) The paper won’t stay, but that’s okay for now. Rub butter all over it so that your treats won’t stick. Trust me, wax paper doesn’t taste so good.

Then in a large microwave-safe bowl, you take 5 cups of marshmallows – I used the minis (and yes this is how I measure a “cup” or marshmallows), and melt it with 4 tablespoons of butter (half a stick) until the marshmallows get puffy and the butter is melted (takes about 2 minutes, at 30 sec intervals).

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After it comes out of the microwave, stir in 1/2 teaspoon of peppermint extract. You can leave this out if you want, but I tried it both ways and with peppermint was much tastier!

Dump in the Oreo crumbles and mix mix mix until you can’t mix any more… It gets very hard, so have a strong man handy if possible to do your stirring. Once it’s good and mixed up, scoop it all into your pan and press it in as hard and as flat as possible. Make sure you get it good in the corners and everything. You want your coal to be pretty, right?

Now comes the hardest part. You have to wait. I did this in the evening and waited until the following evening to cut it. I’m guessing a couple hours would do it though.

Once the waiting is over, pull up the wax paper and pop out the massive chunk of coal and cut up into little squares. There you have it, Chrsitmas Coal!

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The texture is kind of like a tootsie roll. Chewy, soft, just a slight minty flavor… and come on – you can’t go wrong with something created from Oreos!

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I suspect kids would love this recipe, and it’s something they could definitely help with. Plus, it’s fast and easy, and doesn’t take much planning. I hope you will try it!

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Christmas Marshmallows

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Easy, gorgeous, and soo yummy! I will not reveal how many of these I ate. Mainly because I don’t know, I lost count!

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S’more Bombs

Who doesn’t  like s’mores? Well, I guess vegans.. but that’s a whole other story.

Last time we went camping, everyone was trying to come up with how I can do a s’more cookie and what I should call it. I haven’t quite gotten there, but this is a good step in the right direction!

This dessert was brought to our friends’ house for dinner get-together. I thought it up just hours beforehand… and it turned out amazing!

I started with crescent rolls broken into the individual triangles, then brushed them with caramel. (The runny kind…)

Gave it a pile of chocolate chips…

Followed by a pile of marshmallows…

**These pictures were taken before I had really done a few. I ended up finding it easier to pile them all in the center and wrap the crescent roll over it.**

I wrapped them up, making sure everything was sealed in as much as possible. Spaced them out on a foil covered baking sheet…

Then brushed the top with honey.

Baked them at 375 for about 12 minutes. They ooze quite a bit, so don’t forget the foil!

My husband said this is like “a chocolate chip cookie on steroids.” 

Think of the possibilities here… nearly anything can be an ingredient packed into these, as long as one of them is melty! I will definitely be doing these again with new ingredients… or maybe a “make your own” kind of thing at a party? Hmm…

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Chocolate Cupcakes with Marshmallow Frosting

Yes, you read that right. Chocolate.

I don’t really like chocolate, which is why I rarely use it. I have never made a chocolate cake/cupcakes, boxed or from scratch. Ever.

Until today.

Why did I do it? Because tonight I am seeing 2 of my best friends, and we are celebrating both of their birthdays. Normally I would do funfetti or something like that, but I happen to know that they both love chocolate.

A while back, someone told me about an amazing chocolate cake recipe. As soon as I decided I wanted to make chocolate, I knew this was the recipe I had to try. Guess where I got it?

 

That’s right, it’s right on the cocoa box! The recipe says to use 2 9″ pans, but of course I wanted to do cupcakes.

This batter was very runny. Normally home-made recipes are thick, so it was nice to have a pour-able substance!

 

The recipe for cake said 30-35 minutes, but as cupcakes they were done in my oven after about 21 minutes.

Okay on to the frosting!! I printed out this Marshmallow Frosting recipe almost 5 months ago. I hadn’t tried it yet, but I thought it would go fabulously with the chocolate cupcakes. My husband agreed so I went for it!

If you’re going to try this frosting recipe, either get a man to hold your hand mixer for you, or buy a stand mixer. Because this seriously took forever to get “stiff peaks.” And I’m not even sure I went long enough.

It seriously tastes like ooey gooey mashmallows!

And the cupcakes are awesome!

For someone who doesn’t like chocolate, I was impressed. It was moist and just the right amount of chocolate – – not too rich or too sweet.

I asked my husband and friends to judge it for me, and all they had to say was “it’s good.” Not much of a review for the blog, but it’s all I could get them to say. They did have more than one each if that counts for anything?

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