Up until a few months ago, marshmallows were one of those things I could take or leave. The bag would sit in my pantry...and I was totally not tempted to eat them.
"I really don't like marshmallows," I thought.
And then,
THEN, I bought
Shauna Sever's books
Marshmallow Madness. Y'all....not only does Shauna make marshmallow making easy and FUN, homemade marshmallows are utterly irresistible.
They're so FLUFFY!!!
Inspired by Shauna's book, and feeling brave since making her classic vanilla marshmallows, I set out to create Amaretto marshmallows.
I'm happy to report that they are fluffy, and light, and delectable, but also...
Best. S'mores. Ever. Seriously...ever.
Oh! And if you love putting together homemade gifts...how about a DIY S'mores kit?
I used one of the darling treat boxes by Martha Stewart (sold at Michael's). I included graham crackers, chocolate (Hershey's, of course, but also a few other options), skewers, the marshmallows, and an extra bag of mini marshmallows for adding to coffee & hot chocolate.
{Yes, I realize there is an anti-baker's twine faction out there. In my cupboard, you'll find approximately 17 MILES of it.
I'm going to use it.}
To toast the marshmallows without a campfire, pop them under the broiler for a few minutes (I put them on top of one graham square and chocolate), OR just skewer them and toast over the gas flame on your burner.
Making s'mores
without having to go camping is a GOOD THING.
Amaretto Marshmallows
for the coating:
1 & 1/2 cups powdered sugar
1 cup cornstarch
for the bloom:
5 teaspoons unflavored powdered gelatin
1/2 cup cold water
2 TBSP Amaretto
for the syrup:
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
2 TBSP Amaretto
1/4 teaspoon salt
for the mallowing:
1/2 teaspoon almond extract
coating
Lightly coat an 8x8 pan with cooking spray. Use a pastry brush to distribute evenly.
Coating: Sift together the ingredients for the coating. This makes a lot more than you need and is perfect to have on hand when the marshmallowing mood strikes you. Keep in an airtight container.
Bloom: Whisk the gelatin, water, and Amaretto in a small, microwave-safe bowl. Let sit for at least 10 minutes.
Syrup: In a medium saucepan, stir together the sugar, 1/4 cup corn syrup, water, Amaretto, and salt. Attach a candy thermometer to the pan, and place over medium-high heat. Boil, stirring every so often, until the mixture reaches 240 degrees. Meanwhile, pour the remaining corn syrup into a bowl of a mixer fitted with the whisk attachment. Microwave the bloom mixture for 30 seconds, until melted and smooth. Add it to the corn syrup in the bowl, set the mixer on low and keep it running while the syrup comes to temperature.
Once the syrup reaches 240, slowly pour it into the bowl of the running mixer. Once it's all been added, increase the speed to medium and beat for 5 minutes. Beat for 3 minutes more on medium-high speed. Increase the speed to the highest setting, adding the almond extract and beat for 1-2 minutes more. The mixture will be white, fluffy, and doubled in size.
Pour the mixture into the prepared pan, and use an
offset spatula coated with cooking spray to spread evenly. Sift some of the coating mixture over the top and let set for about 6 hours in a cool, dry place.
Run a thin knife around the edges of the pan to loosen, invert onto a coating dusted surface. Using a coated dusted
bench scraper to cut into pieces. Dip the cut, sticky edges in more of the coating mixture.
All of these tips are tricks were learned from
Marshmallow Madness, which I highly recommend if you even have an inkling that you might someday want to make marshmallows. (You do.) Plus, the book cover itself is puffy!!!
Have you ever made marshmallows?
