Thursday, June 25, 2009

Basic Marshmallows With A Bacon Twist

This is the recipe I use for Marshmallows.

From The Meatpaper Meat Party At The Acme Chophouse, Bacon and Candied Pistachio Marshmallows

Marshmallows use simple ingredients and are easier to make than you might think. A stand mixer works best because of the lengthy beating time. Be sure to watch it while beating. The mixture has a tendency to crawl up the beaters as it thickens.

Prep Time: 30 minutes
Cook Time: 20 minutes

Vegetable shortening (Crisco recommended) for preparing the pan
1 cup cold water
3 Tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract
Good quality homemade bacon bits to taste(not the crap from the produce or canned sections, always cook your own bacon)
Candied Pistachios to taste
Confectioners sugar (for coating the marshmallows)

Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.

Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.

Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla, candied pistachios and the bacon bits a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky -- if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.

Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.

Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.

To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.

Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)

Dip the cut sides of each strip into confectioners sugar to coat them thoroughly -- you should have enough excess sugar on the board to do this.

Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.

Store in a plastic box or any airtight container -- or plastic bag.

Yield: makes 1 pound, 10 ounces of marshmallows

Check out some other great ideas for marshmallows at!

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