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Teresa's Off The Wall Gourmet Marshmallows

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Marshmallow Making 101 Basic Vanilla Marshmallows

3 tablespoons unflavored gelatin
1 cup cold water, divided
1 tablespoon vanilla bean powder
2 cups granulated sugar
3/4 cup light corn syrup

Sugar-cornstarch mixture
cornstarch for dusting pan
1/2 cup powdered sugar
1/2 cup cornstarch

Step 1: In a large mixing bowl, place 3 tablespoons gelatin. Add 1/2 cup cold water and vanilla bean powder. Whisk until blended. Set aside.

Step 2: In a large, heavy saucepan, place remaining 1/2 cup water, granulated sugar, and corn syrup. Cook the mixture on medium heat until the sugar dissolves, stirring occasionally. Increase heat to high, and cook until syrup reaches 230 degrees F (thread stage) on a candy thermometer. Do not let syrup temperature rise above 244 degrees F, because marshmallows will become rubbery.

Step 3: Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Step 4: Generously dust a 9x13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 6 to 8 hours. Pan may be loosely covered after one hour.

Step 5: Sift together powdered sugar and cornstarch.

Step 6: After the marshmallow mixture has set for the prescribed time, dust a large cutting board with sugar-cornstarch mixture. To remove, use a knife to loosen the edges of the marshmallow from the sides of pan, and then use your hands to remove the marshmallow and place it on to the cutting board. Using a large knife, cut the marshmallows into squares. Use additional sugar-cornstarch mixture as needed to prevent knife from sticking. Completely dust marshmallow squares with cornstarch mixture.

Store at room temperature in an airtight container or clear zip-top bag.

Coconut Marshmallows

1 cup cold water, divided
3 tablespoons unflavored gelatin
1/2 teaspoons vanilla bean powder
1 teaspoon coconut flavoring
2 cups granulated sugar
3/4 cup light corn syrup
1 cup sweetened coconut

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, vanilla bean powder, and coconut flavoring. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 1/2 cup cold water, sugar, and corn syrup. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes. Fold in sweetened coconut.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together powdered sugar and cornstarch.

Dust a large cutting board with the sugar-cornstarch mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugar-cornstarch mixture.

Chocolate Pecan Marshmallows

1 cup cold water, divided
3 tablespoons unflavored gelatin
1 teaspoon vanilla bean powder
2 cups granulated sugar
3/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
2 cups coarsely chopped pecans
1 cup semisweet chocolate chips

Sugar-cocoa mixture
1/2 cup cornstarch
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, and vanilla powder. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 1/2 cup cold water, sugar, corn syrup, and unsweetened cocoa. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes. Fold in pecans, then chocolate chips. To prevent chocolate chips from melting, do not overmix.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together cornstarch, powdered sugar, and cocoa powder.

Dust a large cutting board with the sugar-cocoa mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugar-cocoa mixture.

Irish Cream and Coffee Marshmallows

1 cup cold water, divided
3 tablespoons unflavored gelatin
1 teaspoon vanilla bean powder
1/4 teaspoon Irish cream flavoring
2 cups granulated sugar
3/4 cup light corn syrup
2 tablespoons instant coffee powder
1/4 cup Irish cream liquor

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, and vanilla powder, and Irish cream flavoring. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 1/2 cup cold water, sugar, corn syrup, instant coffee powder, and Irish cream liquor. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together powdered sugar and cornstarch.

Dust a large cutting board with the sugar-cornstarch mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugar-cornstarch mixture.

Chocolate Marshmallows

1 cup cold water, divided
3 tablespoons unflavored gelatin
1 teaspoon vanilla bean powder
2 cups granulated sugar
3/4 cup light corn syrup
3 tablespoons unsweetened cocoa powder

Sugar-cocoa mixture
1/2 cup cornstarch
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, and vanilla powder. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 1/2 cup cold water, sugar, corn syrup, and unsweetened cocoa. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together cornstarch, powdered sugar, and cocoa powder.

Dust a large cutting board with the sugar-cocoa mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugar cocoa mixture.

Caramel Marshmallows

1 cup cold water, divided
3 tablespoons unflavored gelatin
1/2 teaspoon vanilla bean powder
1 teaspoon caramel flavoring
1 1/2 cups granulated sugar
1/2 cup lightly pack dark brown sugar
3/4 cup light corn syrup

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, vanilla powder, and caramel flavoring. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 1/2 cup cold water, sugar, dark brown sugar, and corn syrup. Cook over medium heat until sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together powdered sugar and cornstarch.

Dust a large cutting board with sugar-cornstarch mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugarcornstarch mixture.

Suggestion: dip the tops of marshmallow squares in melted chocolate, and then sprinkle with coarse sea salt, for a delicious sea salt and caramel treat.

Chile Lime Mango Marshmallows

1 1/4 cup cold water, divided
3 tablespoons unflavored gelatin
1/8 teaspoon lime flavoring
1 teaspoon crushed red pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon mango flavoring
2 cups granulated sugar
3/4 cup light corn syrup
1 cup freeze-dried mangos

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, lime flavoring, crushed red pepper, cayenne pepper, and mango flavoring. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 3/4 cup cold water, sugar, corn syrup, and freeze-dried mangos. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together powdered sugar and cornstarch.

Dust a large cutting board with the sugar-cornstarch mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugar-cornstarch mixture.

Sweet Corn Marshmallows

1 1/4 cup cold water, divided
3 tablespoons unflavored gelatin
1/4 teaspoon vanilla bean powder
1/4 teaspoon butter flavoring
2 cups granulated sugar
3/4 cup light corn syrup
3 tablespoons honey
1 1/2 cups freeze-dried corn, coarsely chopped

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, vanilla powder, and butter flavoring. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 3/4 cup cold water, sugar, corn syrup, honey, and freeze-dried corn. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together powdered sugar and cornstarch. Dust a large cutting board with the sugar-cornstarch mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugar-cornstarch mixture.

Piña Colada Marshmallows

1/2 cup cold water
3 tablespoons unflavored gelatin
1 teaspoon piña colada flavoring
1/4 teaspoon vanilla bean powder
1/2 cup dark rum
2 cups granulated sugar
3/4 cup light corn syrup

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, piña colada flavoring, and vanilla powder. Whisk until blended. Set aside.

In a large, heavy saucepan, place 1/2 cup dark rum, sugar, and corn syrup. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

Generously dust a 9-by-13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 8 to 10 hours.

Sift together powdered sugar and cornstarch.

Dust a large cutting board with the sugar-cornstarch mixture, and move marshmallow mixture onto it. Cut into squares. Completely dust marshmallow squares with sugarcornstarch mixture.

Pecan Pie Marshmallows

1 cup cold water, divided
3 tablespoons unflavored gelatin
1 teaspoon vanilla bean powder
1/4 teaspoon Irish cream flavoring
2 cups granulated sugar
3/4 cup dark corn syrup
1 tablespoon molasses
2 cups toasted pecans

Sugar-cornstarch mixture
1/2 cup powdered sugar
1/2 cup cornstarch

cornstarch for dusting pan

In a large mixing bowl, place 1/2 cup cold water, gelatin, vanilla powder, and Irish Cream flavoring. Whisk until blended. Set aside.

In a large, heavy saucepan, place remaining 1/2 cup cold water, sugar, molasses, and corn syrup. Cook over medium heat until the sugar dissolves, stirring occasionally. Increase heat to high; cook until syrup reaches 230 degrees F on a candy thermometer (thread stage).

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Excerpted from Teresa's Off The Wall Gourmet Marshmallows by Teresa Wagner. Copyright © 2014 Teresa Wagner. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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