Posted on February 05 2017
Something special for Valentiines…
I have often planned to make marshmallows. Finally I did but couldn’t stop there, though only February my mind was thinking of wonderful memories at the lake as I was cutting these hearts and I thought instead of just marshmallows why not ”S’mores”.. so this is what I did. FIRSTLY I would like to give credit to a blogger I follow for this delicious marshmallow recipe. Please check out this and other recipes at www.kitchentothetable.com
Equipment: Ankarsrum mixer with Plastic bowl and balloon whips.
Makes a 9 x 13 pan or 30 small hearts as I made.
- 1 tbsp cooking oil
- 2 tbsp & 1/2 top gelatin
- 1/2 cup cold water
- 1 1/2 cup white sugar
- 1 cup corn syrup (clear is best)
- 1/2 cup hot water
- 1/4 tsp salt
- 2 room temp egg whites
- 1/2 top vanilla
- 1 cup icing sugar (I used graham crumbs instead)
- 1 cup chocolate dipping drops or chocolate chips (add 1 tsp olive oil if using chips)
Put the cold water in a small bowl and sprinkle the gelatin crystals over this but do not stir in.
In a heavy sauce pan mix together the syrup, sugar, hot water and salt. Place over medium heat and stir till sugar dissolves. Continue cooking without stirring till reaches soft ball stage (240 degrees). Remove from heat and stir in gelatin mixture. Set aside.
In your mixer with plastic bowl and balloon whips beat the egg whites till stiff and slowly pour the gelatin mixer in to the bowl while still on almost high speed. Once all is mixed in add the vanilla and salt and continue beating for another 10 minutes. While this is beating oil the pan, line with parchment paper and oil again….Important to do this to avoid sticking.
Pour the marshmallow batter into the prepared pan and spread evenly. Cover with another layer of greased parchment and place in fridge for at least 6 hrs, I left overnight.
Flip the chilled marshmallow over onto the parchment that was on top. Carefully remove the parchment from top and cut with knife or cookie cutters as shown. Can dip cutter into icing sugar if sticks but I had no problem. This is where I changed up the recipe and dipped the hearts into graham crumbs. After this I melted the chocolate over warm water in a double boiler or use a bowl set into a pot of water that is sitting on a burner and just a slow boil. Allow to melt. Add a bit of oil if using chocolate chips or in my case I was fortunate to have some beautiful melting chocolate that I received from Duchess Provisions in Edmonton.
Just dip the tops into the chocolate as found much to rich if entire marshmallow dipped. Chill till chocolate set and enjoy. Store in airtight containers or freeze some for later if you like. Will not be as nice after freezing but still taste good.