Friday, October 26, 2012

Oval Beach Blonde Marshmallows


If you haven't ever tried making homemade marshmallows, it is a food DIY project that you simply must attempt.  Nothing compares to the sweet, vanilla scented airiness of homemade marshmallows. You will find that once you start making your own, there is no going back.

In this recipe, adapted from How Sweet It Is, I used beer instead of water to add just a hint of yeast and hops.  I then dipped every square-shaped little marshmallow into dark chocolate and rolled them in crushed pretzels for a perfectly sweet and salty little snack.  Heaven?  I think so, too.

For this recipe, you will need:

3 1/2 envelopes unflavored gelatin (I used Knox)
1 cup cold, flat Saugatuck Oval Beach Blonde, divided in two
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla extract
2-4 cups dark chocolate morsels (melted, for dipping)
Hard sourdough pretzels, crushed

To flatten the beer, take the cap off the bottle and leave open overnight, or pour beer into a bowl and whisk vigorously to remove some carbonation. I did the second option and it worked perfectly! Just make sure it is cold.

Oil a 9 x 13 baking pan and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold beer and 3 1/2 packs of gelatin. I gently mixed with a spoon once, then let sit while you make the sugar mixture.

In a medium pot combine sugar, remaining beer, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubbly up so keep yours eye on it so it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F (measure with a candy thermometer). The mixture will appear to be a lightish brown color depending on the beer you use – don’t worry, the marshmallows will still be white.


Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for for 6-8 minutes. It should grow in size and be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. I used a hand mixer to do this. If you don’t have a hand mixer, I assume you have to remove the whisk attachment, clean it (it will be a sticky mess), add a new bowl to the mixer, beat egg whites. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.


Pour marshmallow mix into the 9 x 13 pan. It will impossibly sticky so be careful, and you will not be able to get it all out of the bowl. Get as much as you can, then spray a spatula with non-stick spray and smooth. Dust powdered sugar on top and let sit to firm up for 3-5 hours.


Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you like.


Melt dark chocolate chips (I melt in 30 second increments in the microwave and stir) in a bowl. Crush hard sourdough pretzels. Using a fork, toothpick or fondue pick, coat marshmallows in chocolate then sprinkle with or roll in pretzel crumbs. You can also drizzle with salted caramel. Let sit at room temperature until chocolate hardens. Marshmallows can be stored in an airtight container for 1-2 weeks!


Makes one 9 x 13 pan of marshmallows, cut however you desire.

6 comments:

Jon Jefferson said...

It has been a few years now, but for my pastries class at GRCC we did have one dessert that we made fresh marsh mellows for. As with most things, fresh without preservatives is the better way to go for flavor and health.

Seth said...

I'm not so sure about health. I ate 90% of this batch in 3 days. I don't think that's healthy. :)

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