Homemade Marshmallows Parisienne Style

Source

The other day my husband pointed out to me an article in our local newspaper he thought I might be interested in.  It's entitled "Don't harsh your homemade mallow."  It's actually a book review of a recently-released book entitled "Sugar Baby" by Gesine Bullock-Prado.  Just take a look at this.

Yum.

  I can tell you that my kids are not the only ones in our house who like sweet confections, including marshmallows.  Yours truly loves them.  And I couldn't help but laugh when Marialisa Calta, who wrote the review, pointed out that once you master the making of these beauties you can "dazzle everyone you know by presenting them with their French name, "guimauve" (ghee-MOHV)."   How delightful!  Here's the recipe for those of you who dare to enter the world of serious homemade confectionery.

Marshmallows

From: "Sugar Baby" by Gesine Bullock-Prado (Stewart, Tabori & Chang, 2011)

Yield: About 40 marshmallows

Ingredients:

3 tablespoons unflavored gelatin
1/3 cup room-temperature water
2 cups sugar
½ cup corn syrup
½ cup hot water
2 egg whites (optional)
½ teaspoon salt
1 teaspoon vanilla bean paste or pure vanilla extract
½ cup cornstarch, plus more for dredging

Procedure:

In the bowl of an electric stand mixer fitted with a whisk attachment, add the gelatin and pour the 1/3 cup water over it. Let it rest in the stand mixer (with the whisk in mixing position) until the sugar syrup is ready. Make sure the gelatin is completely saturated with water before you add your sugar syrup.


In a heavy saucepan over medium-low heat, combine the sugar, corn syrup and hot water. Melt the mixture until the sugar has completely dissolved. Raise the heat to medium-high and allow the mixture to boil. With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming. Clip on a candy thermometer and heat to 250 degrees F.


Meanwhile, if using egg whites, beat them with the salt until they hold a stiff peak. Because the stand mixer has the gelatin and whisk in it, you will have to beat the egg whites in a separate bowl; a copper bowl and whisk work well, or a stainless steel bowl and whisk, eggbeater or hand mixer. Caution: Any traces of fat in the bowl will deflate the whites, as will using a plastic bowl.


Bring the pot with the hot sugar mixture to the bowl of the stand mixer. Set the mixer speed to medium-low and slowly add the hot sugar mixture, carefully and gently pouring it down the side of the bowl to avoid both splashing and scorching the gelatin (if you heat gelatin at too high a temperature, it loses its efficacy).


Raise the mixer speed to high and beat until the mixture has started to stiffen and has doubled in volume. Add the egg whites, if using, the vanilla and, if you haven't used the egg whites, the salt. Mix until light, white and fluffy.


Cover a sheet pan with aluminum foil and sprinkle with the ½ cup cornstarch, making sure to cover every inch.


For plain, square marshmallows: Spray a plastic spatula with nonstick spray and scoop the entire marshmallow mixture onto the pan. Using an offset spatula, also sprayed, smooth the marshmallow out into an even layer. Work fast — this stuff stiffens up quickly. Let the marshmallow dry for at least four hours or overnight. Using very sharp knife, a pizza cutter or scissors (each sprayed with nonstick spray), cut the marshmallows into bite-sized pieces. Dredge each piece in cornstarch, making sure each cut edge is covered, otherwise the pieces will stick to anything and everything. You can also use a sharp cookie cutter (sprayed) to make shapes. Dredge in cornstarch.


For curvy marshmallows, use a pastry bag fitted with a large star tip to pipe shapes onto the prepared pan. Dredge in cornstarch.


Store in an airtight container for up to 2 weeks. Marshmallows made without egg whites will last up to several months.

So, is your mouth watering yet?  Mine is! (and it has been the entire time I've been writing this!)  While I don't think the recipe is for the faint of heart, I do think it might just be worth the extra effort.  And ~ sshhhhhh~ I also think the final product will have to be hidden from the kids.

I can't close without sharing the ending of Ms. Calta's article:

Note: 

If you combine a toasted "guimauve"

 with chocolate and graham crackers,

you have a "smor-ay." 

That's French for s'more.

Have a great weekend!

P.S. You can read more about the author and buy the book here.

xoxo

   I'll be linking up here:

French Inspiration Friday at The French Cupboard