Vanilla & Espresso Marshmallows

 

The usual response to homemade marshmallows:
"What do you mean you MAKE marshmallows at home?"

I find this response quite disturbing. The notion instilled in us that certain foods can only be mass produced in an industrial plant, by robots and machines. Is this what our fast-paced society has got planned for foods that we enjoy making and cooking now? Hmm...highly controversial topic.

Anyway, back to making marshmallows. Yes, marshmallows can be made at home. Why go through the mess and hassle when they can be cheaply and conveniently bought? Because they will taste far superior to any store-bought variety you'll ever find. And because you could.

Note that this recipe makes A LOT of marshmallows. But marshmallow-making is time-consuming, let alone extremely messy, so you might as well make more to give away!


Vanilla & Espresso Marshmallows
makes many marshmallows


For the vanilla layer:
3/4 cup water
1 cup light corn syrup
1 1/2 cup granulated sugar
1/2 cup plus
2 tablespoons cold water
1 tablespoon vanilla extract
3 tablespoons gelatin powder

Prepare a baking sheet about 10" by 15" in size. Line with parchment paper and lightly grease with vegetable oil, wiping any excess with a paper towel. 

In a large saucepan, combine 3/4 cup water, corn syrup and sugar over high heat. Clip candy thermometer on saucepan and heat until mixture reaches 250°F. Do not stir. 

Meanwhile, in a small bowl, combine cold water and vanilla extract. Sprinkle gelatin over water and let sit for 5 minutes. Whisk to combine, making sure there are no lumps.
When the sugar reaches 250°F, remove from heat and stir in gelatin mixture. Pour the hot mixture into the bowl of stand mixer. Beat with whisk attachment for 6-8 minutes, gradually bringing up to high speed.  Beat until the mixture has thickened; it will lighten in color and start to pull at the sides of the bowl.

The mixture should still be warm to the touch.  Do no let it cool completely, otherwise it will be impossible to spread!
Working quickly, pour mixture into prepared baking sheet. Spread in an even layer with a large spatula.

For the espresso layer:
2 tablespoons instant espresso powder
2 tablespoons hot water
3/4 cup water
1 cup light corn syrup
1 1/2 cup granulated sugar
1/2 cup cold water
3 tablespoons gelatin powder
 
In a small bowl, whisk together espresso powder and hot water. Set aside.
In a large saucepan, combine 3/4 cup water, corn syrup and sugar over high heat. Clip candy thermometer on saucepan and heat until mixture reaches 250°F. Do not stir.
Meanwhile, in a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes. Whisk to combine, making sure there are no lumps.
When the sugar reaches 250°F, remove from heat and stir in gelatin mixture, then stir in espresso mixture. Pour the hot mixture into the bowl of stand mixer. Beat with whisk attachment for 6-8 minutes at high speed, or until the mixture has thickened.
Working quickly, pour mixture into prepared baking sheet. Spread evenly over vanilla layer. Loosely cover with lightly oiled parchment paper.

Let marshmallow "cure" in a cool, dry place for a minimum of 4 hours.

To finish:
1/2 cup rice flour
1/2 cup icing sugar

Combine rice flour and icing sugar on a large baking sheet. With a lightly oiled knife, cut marshmallow slab into thin strips.

 
Roll each strip in the dusting mixture and cut into small cubes. Roll all sides of each marshmallow in the dusting mixture, then shake the marshmallow between your fingers to remove excess. Repeat with rest of marshmallows.

Note that this dusting mixture has magical properties and will linger in your kitchen for days afterwards.  No matter how many times you clean it, you will find it EVERYWHERE.

Marshmallows can be stored in a loosely covered container for 4-5 days.