Day 1.5: I Used to Live in a Marshmallow World...
A little bonus recipe to amp up your PB Marshmallow Slice (recipe #2 coming soon)
I used to own a marshmallow factory. How many people can say that? I have literally made, packaged and shipped thousands—dare I say millions—of marshmallows, over the 14 years I owned my bakery, Butter Baked Goods (I sold it in 2021). So, trust me, I know a thing or two about marshmallows!
In addition to selling them by the bag in the bakery and to many fine retailers across North America and Japan, I also used our marshmallows to make the VERY popular, Peanut Butter Marshmallow Slice. Prior to opening the bakery, I only made this ridiculously simple treat once a year at Christmas time. But Butter customers loved this weird little indulgence so much that we had to crank it out all year long. Perhaps if we were making it with store-bought Jet Puffs it wouldn’t have been as popular. The addition of a homemade marshmallow takes this treat to another level and I highly encourage you to give it a go. Once you discover how easy it is to make a batch, you’ll never look back!
1 cup water
3 envelopes unflavoured gelatin
2 cups granulated sugar
1/2 cup light corn syrup
1/2 tsp salt
2 tbsp pure vanilla
Generous amount (~2 cups) of icing sugar to coat the marshmallows
Makes: About 64 (1x1-inch)
Need: 9x9-inch pan, lightly buttered
In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle with the gelatine and set aside.
In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1/2 cup water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
Turn the mixer to low and mix the gelatine once or twice to combine with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl. Be careful at this point because the hot sugar is just that…really hot!
Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl, add the vanilla and whip briefly to combine.
Transfer the mixture to the prepared pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly as the marshmallow becomes more difficult to manipulate as it sets.
Carefully lay a sheet of plastic wrap across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
Use a sieve to sprinkle a work surface or cutting board with the icing sugar. Invert the pan and flip the marshmallow out onto the counter or board. Sprinkle more icing sugar atop the marshmallow slab and then use your hands to rub it all over the marshmallow slab.
Use a large knife to cut the slab into 1 x 1 -inch square. Roll each of the freshly cut marshmallows in the remaining icing sugar to coat them completely. It’s also a good idea to bounce the marshmallows in a sieve a few times to help remove any excess icing sugar before you package them or use them to make the PB Marshmallow Slice.
* This recipe and many other fabulous ones can also be found in my first cookbook, Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery.
Thanks I just made my first batch and they are pillowy soft! Not very even as had a time getting them out of the pan. Rosie how do you store them?
Thank YOU!