Guinness Marshmallows

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Oh my gosh, it’s hard to believe that we’re almost half-way through March! I’m already making St. Paddy’s Day food and planning for Pi Day. To make time feel like it’s moving even faster, the clocks sprung forward an hour this weekend!

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But it’s finally starting to feel like Spring here in DC! The added hour of evening daylight is hard to get used to at first, but it definitely helps shake off the winter blues. Now, I LOVE Winter – the snow, the cold, the boots and chunky sweaters – but the beginning of Spring always feels so magical and hopeful.

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Pretty soon, it’s going to be time to start planting (we still have at least 1 more frost in DC) out in my little porch garden. But before the bounty of Spring, I’m still in Winter-baking mode, which means chocolate, citrus, and things I can bake without my usual trip to the Farmer’s Market to pick up fresh fruit.

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So last week, I busted out the candy-making equipment and my stash of Guinness. (I have to hide a few bottles or else they disappear when friends come over. 😛 ) And I whipped up a batch of Guinness Marshmallows, working off my original Homemade Marshmallow recipe from Alton Brown.

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These marshmallows use what [I think] is the perfect amount of Guinness: 8 ounces out of an 11-ounce bottle, leaving a little bit to sip while the syrup is cooking! 😉 The mallows are then coated with a bit of cocoa powder to bring out the malt in the Guinness. The marshmallows are cooked the same as vanilla mallows, but the heat needs to be reduced as the syrup cooks. So they’ll take a few more minutes to make because the bubbles in the Guinness can cause a catastrophic boil-over! (Trust me, I speak from experience…)

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂

Download the recipe!

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Candy Cane Marshmallows

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There’s a lot to be said about homemade marshmallows. But it can all be mostly summed up in one word: YUM! Homemade marshmallows are scores better than store-bought and are surprisingly simple to make.

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The marshmallows start out with unflavored gelatin and a sugar syrup that’s been cooked to firm-ball stage. The syrup is added to the bloomed gelatin and whipped until light and fluffy. Then flavoring is added, which can range from vanilla to fruity to nutty.

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The marshmallows then “cure” for a few hours, before they are cut in to bite-size pieces. But they can also be swirled with food coloring, layered with different colors or flavors, and piped in fun designs (like Peeps!).

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For the holidays this year, I wanted to make up a batch of peppermint marshmallows. I started off with a batch of white marshmallows with a red swirl, but I wasn’t too impressed. So I decided to layer the marshmallows in red and white and coat them in crushed candy canes!

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The result is delightfully fluffy and minty marshmallows, with a little crunch from the crushed candy canes! They are great on their own but can also be added to hot chocolate for a wonderful hint of peppermint. The marshmallows will keep in an air-tight container for about 3 weeks, if they last that long!

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Serve these marshmallows at your holiday party, or wrap them up in cellophane bags tied with red and white ribbon for holiday gift giving. I know that, to keep myself from gobbling them all up, I’ll assemble some marshmallows in to pretty gift bags for holidays! 😉

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂

Download the recipe!

Homemade Marshmallows

Homemade Marshmallows

love marshmallows! I loved the chewy, gooey texture of marshmallow.  I love every sweet and airy bite. Whether they’re covered in chocolate, toasted in s’mores, melted in Rice Krispie treats, or just straight from the bag, marshmallows are one of my favorites!

As a kid, I would sneak one of two marshmallows out of the pantry until the bag was nearly empty or until my mom caught on. As an adult, I stock a few bags of marshmallows in my pantry for the days I want to use them to bake, but I hide them so I don’t just eat them plain. 

Now, in my quest to try baking new things, I decided to tackle marshmallows. I did some searching, and after reading dozens of recipes and reviews, I settled on this recipe from Alton Brown. The proportions are pretty standard when compared to other recipes I looked at, and I trust Alton Brown whenever I’m looking for recipe tips or ideas!

The resulting marshmallows are AMAZING! Store-bought marshmallows don’t even compare to the taste and texture of homemade marshmallows. Once you try this recipe, you’ll never want to buy processed marshmallows again! (Don’t say I didn’t warn you! 😛 )

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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