This is Part I. I will post Part II tomorrow as these need to dry overnight.
After seeing more than a few recipes for homemade marshmallows during my January blog-hops, I decided to give it a whirl. I started with Alton Brown's marshmallow recipe from his "Puff the Magic Mallow" episode and excitedly added my own little twists. I was doubly excited because I got to christen my candy thermometer that Jenn gave me for Christmas! So, I set off to make a chocolate-ginger marshmallow...
canola oil
powdered sugar
2 C organic granulated sugar
1 t ground ginger
1 t unsweetened cocoa
Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and unsweetened cocoa over the oiled sides of the pan.
Place remaining water, sugar, maple syrup, ginger syrup, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.
With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Add ground ginger and unsweetened cocoa and mix to combine. Spread the marshmallow into the prepared pan and with wet hands, smooth the top. Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours or overnight, if possible.
canola oil
powdered sugar
unsweetened cocoa
1 C cold water, divided
3, 1/4-ounce envelopes unflavored gelatin1 C cold water, divided
2 C organic granulated sugar
1/3 C maple syrup
1/3 C ginger syrup
1/4 t pink Himalaya salt1 t ground ginger
1 t unsweetened cocoa
Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and unsweetened cocoa over the oiled sides of the pan.
Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes.
Place remaining water, sugar, maple syrup, ginger syrup, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.
With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Add ground ginger and unsweetened cocoa and mix to combine. Spread the marshmallow into the prepared pan and with wet hands, smooth the top. Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours or overnight, if possible.
Yum, you're like a gourmet marshmallow maker. Sounds like a fantastic flavor for these. I can only imagine how they would improve a cup of cocoa.
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