Marshmallows: Completely Unrelated to All Things Brewhouse-Part Two
Years ago I made Ken a batch of homemade hot chocolate and marshmallows. Homemade did you say? Roger that. Got the recipe from Susan Simon’s The Nantucket Holiday Table. A visiting friend of ours tried a cup and proceeded to pack all of Ken’s treats to take back with him to California. “Lauren’s nice. She’ll make you more.” Ken had no chance of even discussing it. I made him another batch. I’m nice.
Yesterday I was visiting The District Chocoholic’s blog page and was swooning over Victoria’s Vanilla-Lavender Scented White Chocolate Custard Crostata. She mentioned she wanted to try more lavender inspired recipes and did I have any ideas.
The hot chocolate and marshmallows are one of my favorite holiday gifts to make and mail. Any friends living in colder climates, like NYC can truly appreciate a steaming cup of chocolaty love. Ken will get a batch this year, so will Mr California-he gave me blog advice.
As for Victoria, my thoughts are: replace the 1 1/2 teaspoon vanilla with equal parts lavender and vanilla. Then, to make a marshmallow worthy of the District Chocoholic finish with a ganache (recipe to follow) in which to half dip the finished marshmallow or to completely cover the little darling. Lavender marshmallows with bittersweet chocolate ganache, I think I made myself swoon.
For Susan Simon’s Marshmallows:
3 packages unflavored gelatin
1 cup water
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
1 cup light corn syrup
2 1/4 cups granulated sugar
1 cup confectioner’s sugar for coating
Line a 9-inch square baking dish or an 8 by 12-inch baking dish with waxed paper and coat with vegetable oil cooking spray.
In the bowl of an electric mixer, combine the gelatin, 1/2 cup of the water, th vanilla, and the salt. Set aside.
In a medium saucepan, combine the remaining 1/2 cup water, the corn syrup, and the 2 1/4 cups sugar. Bring to a boil and cook to the soft-ball stage, 240 degrees F on a candy thermometer.
Pour the hot mixture into the gelatin mixture. Beat with an electric mixer until it is so thick that the beaters stop moving, 7 to 10 minutes. The mixture should be pure white and shiny. Pour the mixture into the prepared baking dish. Tilt back and forth to evenly distribute. Let sit uncovered, at room temperature, overnight.
Cover a cutting board with a thin film of confectioner’s sugar. Unmold marshmallow mixture onto cutting board and cut into squares. Coat all sides of cut marshmallows with confectioner’s sugar. Use immediately or store in an airtight container in a cool dry spot for up to 2 months.
For Susan Simon’s Cocoa Mix:
2 cups dry milk
2/3 cup good-quality Dutch-process powdered cocoa
2/3 cup granulated sugar
2 teaspoons ground cinnamon
Combine all the ingredients in a large bowl. Put 2 tablespoons of cocoa in an 8 ounce mug. Add boiling water and stir. Serve with 1 or 2 marshmallows. The cocoa is purposely not too sweet, to accommodate the very sweet marshmallows.
For Chocoholics everywhere, the Ganache
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes. Pour over marshmallows or dip and let set.