One of my favorite treats to make and share over the holidays is a homemade cardamom marshmallow. They are really pretty quick and easy to make, travel well and always impress. You can make them in advance, package them up nice and just keep them on hand for a hostess gift, teacher present, office gifts or anyone who may surprise you this holiday season with an unexpected visit.
This is my favorite marshmallow recipe, I’ve tried quite a few and this one gives the best and most consistent results. It also makes a lot of marshmallows!
Hint: Start these the night before so they have time to set. I leave mine on the counter overnight and cut them the next morning.
Basic Vanilla Marshmallows via Brownie Points Blog
4 packs of unflavored gelatin
1 ½ cups of water, divided
1 Tbs. pure good quality vanilla extract
3 cups of sugar
1 ¼ cups corn syrup
½ tsp. salt
For dusting:
Corn starch and confectioners sugar, about ½ cup each.
As an added bonus (or if you aren’t lucky enough to own a stand mixer), you can also whip up some hot chocolate mix. I bet if you bring homemade marshmallows and hot chocolate mix to your next holiday potluck you’ll be the hit of the party!
Basic Hot Chocolate – A variation of a recipe by Ashley English
Yield 4 cups of mix
2 Cups unsweetened cocoa powder (I use Hershey’s special dark)
1-cup sugar (if you prefer your cocoa to be sweeter, increase sugar by ½ cup)
2 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 cup of mini milk chocolate chips
Mix all ingredients in a medium bowl.
* Make your mix spicy by adding 1 tsp. chipotle powder.
Make a couple of gift bags using some inexpensive supplies from the craft store and you’ll have the perfect gift for anyone on your list!
Wishing everyone a healthy, happy and safe holiday season!
This is my favorite marshmallow recipe, I’ve tried quite a few and this one gives the best and most consistent results. It also makes a lot of marshmallows!
Hint: Start these the night before so they have time to set. I leave mine on the counter overnight and cut them the next morning.
Basic Vanilla Marshmallows via Brownie Points Blog
4 packs of unflavored gelatin
1 ½ cups of water, divided
1 Tbs. pure good quality vanilla extract
3 cups of sugar
1 ¼ cups corn syrup
½ tsp. salt
For dusting:
Corn starch and confectioners sugar, about ½ cup each.
You will also need a stand mixer (don’t try this with any other appliances, you may burn out the motor) and candy thermometer.
Line a 9” x 13” pan and a loaf pan with parchment paper. Coat the paper with vegetable oil or non-stick spray. Fit a stand mixer with the whisk attachment.
Line a 9” x 13” pan and a loaf pan with parchment paper. Coat the paper with vegetable oil or non-stick spray. Fit a stand mixer with the whisk attachment.
In the mixer bowl combine the ¾ cup of water with vanilla extract. Sprinkle the gelatin over the liquid to bloom (soften).
Add the sugar, salt, corn syrup, and remaining ¾ cup water to a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240° F).
With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. Be careful, as the hot syrup is very liquid and hot at this point
and some may splash out of the bowl – use a splashguard if you have one. When all of the syrup is added, bring the mixer up to full speed. Whip until the mixture is very fluffy and stiff, about 8-10 minutes.
and some may splash out of the bowl – use a splashguard if you have one. When all of the syrup is added, bring the mixer up to full speed. Whip until the mixture is very fluffy and stiff, about 8-10 minutes.
Pour marshmallow into the parchment-lined pan and smooth with an oiled offset spatula if necessary. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.
Mix equal parts corn starch and confectioners sugar and sift generously over the rested marshmallow slab. Turn the slab out onto a cutting board, peel off paper and dust with more sugar/starch mixture. Slice with a pizza cutter or sharp knife into desired shapes.
Dip all cut edges in sugar/starch mixture and shake off excess powder. Marshmallows will keep several weeks at room temp in an airtight container.
*To make cardamom marshmallows, add 2 tsp. cardamom when you add the vanilla.
As an added bonus (or if you aren’t lucky enough to own a stand mixer), you can also whip up some hot chocolate mix. I bet if you bring homemade marshmallows and hot chocolate mix to your next holiday potluck you’ll be the hit of the party!
Basic Hot Chocolate – A variation of a recipe by Ashley English
Yield 4 cups of mix
2 Cups unsweetened cocoa powder (I use Hershey’s special dark)
1-cup sugar (if you prefer your cocoa to be sweeter, increase sugar by ½ cup)
2 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 cup of mini milk chocolate chips
Mix all ingredients in a medium bowl.
For a single serving add 2 Tbs. of mix to 1 cup of warm milk. Stir until all chocolate is dissolved and top with a marshmallow or dollop of whip cream.
Hot Chocolate for a crowd:
Warm 1 gallon of milk in a Crockpot or on the stove. Stir in 2 cups of mix. Serve with small bowls of crushed candy cane; whip cream, a jar of marshmallows and coffee liquor for the adults.
Warm 1 gallon of milk in a Crockpot or on the stove. Stir in 2 cups of mix. Serve with small bowls of crushed candy cane; whip cream, a jar of marshmallows and coffee liquor for the adults.
* Make your mix spicy by adding 1 tsp. chipotle powder.
Make a couple of gift bags using some inexpensive supplies from the craft store and you’ll have the perfect gift for anyone on your list!
Wishing everyone a healthy, happy and safe holiday season!
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1 comments:
i just saw a recipe for cardamom coffee cake..i love all things cardamom..thanks for sharing
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