I used this recipe, although I didn’t make mine
peppermint, so I’m just gonna leave that part of the recipe out on here: https://www.bettycrocker.com/recipes/easy-peppermint-marshmallows/582fc3e4-bad5-40bf-8954-565947232145
1/3 c powdered sugar
2 ½ tbsp unflavored gelatin
½ c cold water
1 ½ c granulated sugar
1 c corn syrup
¼ tsp salt
½ c water *yeah, separate from the other ½ c water.
I know. It was confusing to me too. It’ll all make sense, I promise.
1. Generously grease the bottom and sides of an 11 x 7
glass baking dish. Dust pan with powdered sugar. *Who the hell has an 11 x 7?
Is that even a size? I used a 9 x 13 inch pan, and it was fine.
2. In the bowl of a stand mixer, sprinkle gelatin over ½
c cold water to soften; set aside.
3. In 2-quart saucepan, heat granulated sugar, corn
syrup, salt, and ½ c water *you see, the second water* over low heat, stirring constantly until sugar is
dissolved. Heat to boiling; cook without stirring about 30 minutes to 240F on a
candy thermometer or until a small amount of mixture dropped into a cup of ice
water forms a ball that holds its shape but is pliable. Remove from heat.
*Okay, so I don’t know if it’s because I have an electric stove top, or what,
but 30 minutes is insane. I got to soft ball stage at like 12 minutes. Trust
your candy thermometer, and if you still aren’t sure, which I wasn’t, do the
water trick. This is what you’re looking for:
4. Slowly pour syrup into softened gelatin while
beating on low speed *I used the whisk attachment*. Increase speed to high; beat 8 to 10 minutes or until
mixture is white and has almost tripled in volume. Add in salt and vanilla and mix to incorporate. Pour into baking dish,
patting lightly with wet hands. Let sit uncovered at least 8 hours or
overnight. *I so didn’t think that the water would work because this shit’s
sticky AF, but it totally does.
5. Once set up, dust cutting board with powdered sugar. Place the
rest of the powdered sugar in a bowl. Loosen the marshmallow from sides of
dish. Lift out and place on cutting board. Cut into 1-inch squares. *Here’s
what you should do. Second time, I totally got it down. Get yourself a bowl of
water on the left side of your cutting board. Stick a pizza cutter into that
water. On the right side of your cutting board, put your bowl of powdered sugar
and a plate for your finished marshmallows. Then go to town! Every time your
pizza cutter gets too sticky, just dip it in the water. Coat all cut
marshmallows in powdered sugar. **I’d also let them sit a bit before packaging
because I found that occasionally I’d have a sticky spot still, and I just
dipped them again in the powdered sugar.
6.Store in an airtight container for up to 3 weeks!
As I said, I used some to top a chocolate ganache
pie. I got a store-bought graham cracker crust because Aldi was out of graham
crackers…. That’s what happens right before Thanksgiving, I suppose. But, if
you can, just make your own. The store-bought ones don’t have as much
structural integrity.
For the ganache, I use this recipe, all the time, and it couldn’t
be easier: https://livforcake.com/dark-chocolate-ganache-tart/
12 oz dark chocolate *I just used chocolate chips,
but I have also had a craving for this pie before and literally used all my Ghirardelli
squares chopped up to get 12 oz.
1 c heavy cream
4 tbsp unsalted butter, room temp, cubed
*Also this recipe doesn’t say to put salt in this.
PUT SALT IN THE CHOCOLATE. Always. Always.
1. Put the chocolate and butter into a bowl.
2. Heat heavy cream in a small saucepan barely to a
simmer.
3. Pour warm heavy cream over chocolate and butter. Put
some plastic wrap on top of the bowl for about 5 minutes to help the melting
process along.
4. Stir with a spatula until smooth.
5. Add salt to taste. *Oh poor you, having to taste
glorious melted chocolate to make sure it’s perfect.
6. Pour into pie crust and let set up overnight at room
temp, or 1 – 2 hours in the fridge.
7. If you have a blow torch because you bought one when
you did crème brulee, unlike me, because you’re not a cheap ass, you can just
put some of your marshmallows onto the set up pie and torch away, my friend. S’mores
pie.
If you DON’T have a blow torch, line a baking sheet
with parchment paper. Pile some marshmallows onto the parchment. Set your oven
to broil. Stick those babies in and WATCH them. They will die quickly. Once
they’re to your liking, take two spatulas, and try to get all of them on top of
your pie!
Rating (Scale 1 to 5):
Difficulty: 1
Amount of Time: 2 (not including the fact that you have to wait overnight)
Awesomeness: 5
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