For several weeks now, I’ve been thinking about office-appropriate, wallet-friendly holiday treats and I came up with marshmallows. I’d never made these before and thought it would be kind of fun to experiment on my colleagues. 😀
I got a little ahead of myself and tried to make elderflower marshmallows. They actually turned out pretty nicely in terms of texture but the initial taste wasn’t right. Too… tart? It left a nice floral aftertaste but I feel if something doesn’t taste good going in, it doesn’t matter what it tastes like afterward. I wasn’t wowed by the flavor and I think I’ll omit the elderflower syrup for my next batch.
Marshmallows require overnight curing and generous helpings of powdered sugar. They’re also a little softer and stickier than commercial marshmallows, so do make sure your work surface is well-dusted with sugar and that your knife is sharp and cleaned often so the candy doesn’t stick to the blade. This is not the kind of thing you want to make on a humid day.
Anyway, here is the recipe, minus the elderflower syrup.
Butter for greasing pan
1 TBS powdered sugar or more as needed
1/2 cup cold water
2 (2 TBS) envelopes unflavored gelatin
1 1/2 cups granulated sugar
3/4 cup corn syrup
1/4 tsp salt
1/2 cup water
1/3 cup powdered sugar
Generously grease an 8×8 baking pan. This will make very thick marshmallows. If you prefer slightly smaller ones, use a 9×9. Dust very thoroughly with powdered sugar.
In the bowl of a stand mixer, sprinkle gelatin over the cold water and set it aside to soften.
In a 2-qt saucepan, heat sugar, corn syrup, salt and water over low heat until sugar is dissolved, stirring constantly. Heat to boiling and let it cook without stirring for another 30 minutes until a small amount of syrup dropped into a bowl of cold water forms a soft, pliable ball. Remove from heat.
Slowly pour syrup into softened gelatin while beating on low speed using the paddle attachment. Increase speed to medium-high; beat until mixture is white and has almost tripled in volume. Pour into baking dish, patting lightly with wet hands to smooth tops. Let stand uncovered overnight.
Dust cutting board with a couple tablespoons powdered sugar. Sift remaining powdered sugar into small bowl. Loosen marshmallow sides from dish (you may need a well-greased knife for this) and gently lift in one piece onto cutting board. Using a sharp knife greased with butter, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Alternatively, you can sift powdered sugar onto each square. Store in airtight container at room temperature up to 3 weeks.