Highgrove's Chef Corner: Peanut Butter Marshmallows

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.