Okay, what could be better than homemade fluffy marshmallows for the holidays? I know, I can’t think of very many things that would be better so I’m really excited to share this amazingly simple recipe with you. The sky is the limit on flavors, colors and shapes for your marshmallows. I’m going to show you two of my favorite and I hope you take it and run with it.
I want to start by talking just a bit about the Double Whisk Bowl that comes standard with the Ankarsrum Assistant Original. I get quite a few questions about this bowl and the two sets of beaters that come with it. One question I get is which beater to use for which application. The multi-wire balloon whisks will be used anytime you are wanting to whip or produce air in your food: whipping cream, egg whites, marshmallows, etc. The single wire whips will be used for most cake batter, brownie batter, quick breads and soft cookie dough. Remember, when using these beaters, always start on the lowest speed and then gradually increase the speed. For most batter or cookie dough, you will stay on the lowest speed as you add the flour. Mixing a thick dough/batter on a high speed can cause the gear or beaters to break.
The other question I get revolves around the bowl itself. This plastic bowl is made from BPA Free Tritan Plastic. This is a very strong plastic that does not have the oily residue on the surface like other plastics do. This helps produce an excellent whipped cream or egg white meringue. This type of plastic is also safe for hot sugar syrup to be poured directly into the bowl. This is actually the method used for making marshmallows so now that we’ve covered the bowl and beaters, lets get started on our marshmallows.
You’re going to start by making your sugar syrup in a small saucepan and allowing your gelatin to soften in the plastic beater bowl.
Once the sugar syrup reaches the desired temperature, you will slowly pour it into the beater bowl while on the lowest speed, until all the gelatin has dissolved. You will then continue whipping, slowly increasing the speed, until a fluffy white marshmallow cream is produced.
If you want, you can add food coloring and flavoring to the marshmallow fluff while it is whipping. I enjoy using a natural green color like ChlorOxygen to make a soft green marshmallow. I also enjoy adding a little peppermint extract for a light refreshing peppermint flavor. You could certainly add a little cocoa powder or chocolate extract to make chocolate marshmallows. I warned you before, the sky is the limit!
Next you’re going to place your marshmallow fluff into a dusted pan. WARNING! This is extremely sticky so I recommend using a spatula, frequently sprayed with cooking spray to scoop the fluff from the bowl into the pan. As pictured above in the top center, I have found that placing a lightly sprayed sheet of wax paper on top of the fluff will allow you to press the fluff into the corners of the pan without causing a huge mess. You can also use a small pastry roller to help direct the fluff into all the corners. Once you’ve pressed all the fluff down into the pan, remove the wax paper (as seen above in the top right picture) and place in a cool place to set up. The bottom picture above, shows how I placed crushed peppermint candies (I used the soft peppermint candy, not the hard ones) on top of my marshmallow fluff. I placed the wax paper back on top and gently pressed the candy down into the fluff then allowed it to set up for several hours. Once the marshmallows are set, you are ready to remove from the pan and cut into your desired shape.
As you can see, I enjoyed making basic small squares with my peppermint candy marshmallows and I used a small Christmas tree cookie cutter for my green marshmallows. I’ve made pink marshmallows and cut them out with a heart cookie cutter for Valentines day before and they were a big hit. I hope you enjoy making this super easy and fun treat this holiday season. Enjoy!
1/2 cup powdered sugar*
1/4 cup arrowroot powder (or cornstarch)
4 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar*
1/2 cup agave nectar
1/4 tsp. salt
1 Tbsp. vanilla extract (or any other flavor you like)
In a small bowl combine the powdered sugar and the arrowroot powder. Oil the bottom and sides of a 9×13 inch pan and dust the bottom and sides with the powdered sugar/arrowroot mixture. Set the powdered sugar mixture aside to use during the marshmallow cutting process.
In the double whisk bowl of the Ankarsrum mixer, sprinkle gelatin over 1/2 cup cold water and let stand to soften.
In a 3 quart heavy saucepan, combine 1/2 cup water, sugar, agave nectar and salt over low heat, stirring until the sugar is dissolved. Increase to moderate heat and bring mixture to a boil, without stirring, until a thermometer registers 240 degrees (takes about 10-12 minutes). Once sugar syrup reaches the desired temperature, remove pan from heat and slowly pour hot syrup over gelatin mixture, using the balloon whisks on the lowest speed. Stir until gelatin is dissolved.
With the Ankarsrum still set at the lowest speed, begin beating, gradually increasing the speed. As the mixture thickens slightly, add the vanilla extract. Continue beating on high speed until white, thick and nearly tripled in volume, about 6-10 minutes. (If you wish to add food coloring, wait until the marshmallow cream has turned white and then add the desired color).
Pour the marshmallow mixture into the prepared baking pan and smooth with a spatula. (Remember, a lightly greased spatula will make this easier and a piece of lightly greased wax paper on top of the marshmallow fluff will help you evenly distribute the mixture in the pan). Chill uncovered until firm, about 3 hours. Once chilled, lift marshmallows out of the pan and place on a cutting board dusted with the powdered sugar mixture. Cut as desired. Toss each cut marshmallow in a little of the powdered sugar mixture and store in a plastic zippy bag. May store for several weeks.
Yield: About 100 – 1 inch cubes.
*For a healthier version: You may use honey granules in place of the sugar and powdered sugar. To make powdered honey graunles (an evaporated cane juice product), place in the Ankarsrum blender and blend until fine.
This concludes our Holiday Baking Series. We hope you have enjoyed these recipes and have been inspired to try new things this holiday season. Carmi and I will take a few weeks off to enjoy this time with our families. We will be back in full swing on January 10, 2016. We are excited about all the new recipes and tips we will be sharing with you in 2016 so be sure to subscribe and stay connected with us on Facebook, Instagram, and Pinterest.
A huge thank you to The Farmhouse Fireman for providing these great holiday signs. You can check him out on Instagram as @farmhousefireman.