Want to know the best way to get some revenge on neighbors that are blasting their music just a little too loud on a Friday night when you are trying to get work done (yeah I know okay, I prefer Saturday as my going out night)? Make marshmallows at 10pm with your mixing going at full blast for about 15 minutes.
That was me two weeks ago. I swear it was as if a gospel choir, then a r&b group and finally Motown moved into my building. It’s a real challenge because the way our building is built you can’t actually tell where the noise is coming from. My husband the musician puts up with it because as he says, you don’t know how loud our TV watching is to other people. Oh, I have a pretty good idea Mr. deaf man who likes to crank up the volume – I on the other hand despite years in the percussion pit still have all my hearing.
So I digress, I wanted to give a go at homemade marshmallows. Mostly because I was gifted a bottle of Chambord at Christmas and honestly had no idea what to do with it besides making a champagne cocktail. Insert boozy marshmallows! A hint of raspberry flavor with a little something extra added in.
I honestly almost didn’t even share this recipe with you today. It’s not because they didn’t turn out well, I loved the light and airy texture of them. It’s because my attempt of a black background pretty much failed. Looks like I have a bit to learn in this department. The plus side, my over exposed photos are hiding the pepto bismol color the mallows ended up as.
If you haven’t made marshmallows before, I urge you to give it a go. It really isn’t that challenging but if you don’t have a stand mixer your arm might get a little tired from holding the hand mixer on high for so long. My biggest challenge, which I’m happy to say I achieved was to greatly reduce the amount of corn syrup that was present in every recipe I looked at while I did my mallow research. I’m pretty sure the next go around will include none. I have nothing against the use of it, but if I can avoid it, I will. Since it was my first try, I used as little as possible to help with the melting of the sugar to keep it from turning into caramel too quickly.
- 1/2 cup confectioners sugar
- 1/2 cup cornstarch
- 1 cup cold water
- 3 1/4 ounce packets of unflavored gelatin
- 1/4 teaspoon pink gel food coloring
- 2 cups granulated white sugar
- 2 tablespoons light corn syrup
- 2 tablespoons Chambord
- In a small bowl combined the confectioners sugar and cornstarch. Grease an 8X8 baking pan and using a small sieve dust the pan with the sugar/cornstarch mixture.
- In the bowl of your stand mixer place 1/2 cup of cold water and sprinkle the 3 packets of gelatin over.
- In a heavy bottomed medium-size pot over medium heat combine the remaining water, sugar and corn syrup. Bring to a boil, let the sugar dissolve and cook until the sugar reaches 240 degrees. The sugar will foam up and once the foam dies down it should be at 240 degrees. Make sure you don't leave the stove during this stage your sugar will turn very quickly from a syrup to caramel. Remove from the heat.
- Fit your stand mixer with the whisk attachment and add the gel coloring. Very carefully pour in 1/4 of the sugar syrup and start to whip on medium speed.
- You have two options for pouring in the rest of the sugar, you can stop and start and pour in the rest in 1/4 increments or reduce the speed of the mixer slightly and carefully pour the hot sugar syrup into the mixing bowl doing your best to avoid pouring it down the side.
- Once all the sugar is poured in, increase the speed to high and whip until the mixture has started to double in volume. At this point, it would be about 10 minutes total of mixing.
- Turn off the mixer, pour in the Chambord, turn the speed back to high and mix for another 5 minutes.
- The marshmallow will be thick, glossy and very pink!
- With a rubber spatula or spoon pour it out into your prepared baking pan. Dust the top with more of the powder sugar and cornstarch mix.
- Cover lightly with plastic wrap and let sit for at least 4 hours or overnight before turning out and cutting into squares or shapes with cookie cutters. If cutting into squares, I suggest using a pizza cutter.
- Dust the cut marshmallows with more of the sugar/cornstarch to keep from sticking to each other.
- The marshmallows will stay fresh for about 2-3 weeks in an airtight container or ziptop bag.
Since this recipe uses a bit of equipment, here my recommendations on what to use.
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I can’t wait to try homemade marshmallows!
and bahahaaa your neighbors totally deserved you running your mixer at night-at LEAST! Hate noisy neighbors. Blechy.
I’m a total chambord lovin’ fool and to add a bit of chambord goodness to Marshmallows – love this! I think I’ll be whipping up a batch in the mixer soon – thankfully I have no neighbors to annoy except a chef below who understands the cooking at all hours drive 🙂
Lol, you shouldn’t have said a thing about the photographs because to me, they look beautiful and I’d have never known you had any problems with them! Even pepto bismal pink is pretty in my opinion. Your marshmallows look delicious, especially with the chambord. Making them myself is on my culinary bucket list this year. Hopefully I won’t wait until I have noisy neighbours to enact revenge on!
I love making homemade marshmallows, but gurrrrrl, I didn’t know you could make them with so little corn syrup! I’m gonna have to try these!
Love how gorgeous these are! And they look like the perfect thing to add to a cup of steaming hot chocolate 😀
My heart almost skipped a beat when i saw these marshmallows. lol. They are so pretty and pink. I can’t think of a better treat or gift for Valentine’s day! Pinned 🙂
So pretty! love these!