Marshmallows
S’mores are great …well, pretty much anytime of the year. And
with homemade peanut butter marshmallows, it just gets even better. Simple to
make and impressive to pull out when it’s time to have that bonfire and do some
marshmallow roasting with friends. Our S'Mores station continues to be one of the most
popular dessert tables at weddings here at Highgrove as well. Guests jut love to gather around the fire pit, tell old stories
while creating new ones.
All that's needed are a few ingredients... and my latest kitchen toy – a laser
thermometer found at amazon.
Recipe – adapted from Alton Brown
3 packages of unflavored gelatin
1 cup cold water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon kosher salt
1 teaspoon vanilla extract
½ cup PB2 (peanut butter powder) plus extra for
dusting - available at Whole foods or
Amazon
¼ cup confectioners sugar
¼ cup cornstarch
Nonstick spray
1.
Spray an 8” square pan with non stick spray.
Combine the powdered sugar and cornstarch and move around in the pan until it
completely coats the bottom and sides of the pan. Dump out excess powder into a
small bowl and reserve.
2.
Place the gelatin into the bowl of a stand mixer
along with ½ cup of the water.
3.
In a small saucepan combine the remaining ½ cup
water, granulated sugar, corn syrup, and salt. Over medium high heat simmer for
about 10 minutes until the mixture reaches 240 degrees F. Once it reaches 240
remove from heat.
4.
Using the whisk attachment on the mixer turn the
mixer on low and slowly pour in the hot syrup mixture down the side of the bowl
into the gelatin mixture. Once you have added it all, increase the speed and
whip until mixture becomes very thick – about 12 minutes.
5.
Add in the ½ cup PB2 and the vanilla and
continue to blend for one minute.
6.
When ready, pour the mixture into the prepared
pan, using a lightly oiled spatula sprayed with nonstick spray for spreading
evenly into the pan. Dust the top of the mixture with PB2. Cover and let rest
for at least four hours.
7.
Turn the marshmallows onto a cutting board into
2” squares. Use the remaining cornstarch and powdered sugar mixture to dust the
sides if they stick. Store in an airtight container in the refrigerator for up
to one month.