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<\/div>\nSo today’s feature is the perfect companion for your holiday prep.\u00a0 It includes a stellar recipe that absolutely needs to be on your baking list this year.\u00a0 Gourmet marshmallows from the queen of gourmet marshmallows!\u00a0 Make them in large batches, cut, and create a perfect little present.\u00a0 Go traditional or spice things up with one of the many flavor variations you’ll find below.\u00a0 The cinnamon marshmallows are begging to top your sweet potatoes at Thanksgiving .\u00a0 Personally, I’m loving the idea of a mint marshmallow floating in my hot chocolate.\u00a0 Delicious!<\/p>\n
It all comes to us from the new book, Butter Baked Goods<\/a><\/strong><\/em> I know you’ve seen these marshmallows in your favorite stores.\u00a0 I first remember drooling over them while standing in line at Sur La Table.\u00a0 They were up by the register and somehow they jumped into my basket.\u00a0 Fluffy, melt in your mouth sweetness in a perfect little package.\u00a0 What’s not to love about that?!\u00a0 And now you’ll be able to create these airy little bites in your own kitchen.\u00a0 Not to mention all of the other tempting treats found within the pages of Butter Baked Goods<\/a><\/strong><\/em>.<\/p>\n Rosie Daykin from Butter Baked Goods<\/a><\/em> “If there is one item that really put Butter on the map, I would have to say it\u2019s our marshmallows.\u00a0 Back in 2007, when Butter first opened, the gourmet marshmallow was still a bit of a mystery.\u00a0 Most people didn\u2019t know there was a tasty alternative to store-bought marshmallows available.\u00a0 But word soon got out, people started talking, and my brain got ticking.\u00a0 Butter now makes 18 flavors of marshmallows, and I\u2019m always coming up with new varieties\u2014but Butter\u2019s Vanilla Marshmallows are the classic we opened our doors with.”<\/p>\n <\/p>\n BUTTER’S FAMOUS MARSHMALLOWS<\/strong> 1 cup water YOU WILL NEED: <\/b>(9- \u00d7 9-inch) baking pan, buttered<\/p>\n <\/p>\n STEP 1 : <\/b>In a stand mixer fitted with a whisk attachment, pour in 1\u20442 cup of the water and sprinkle with the gelatin.\u00a0 Set aside to allow the gelatin to soak in.<\/p>\n STEP 2 : <\/b>In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1\u20442 cup of water.\u00a0 Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.<\/p>\n STEP 3 : <\/b>Turn the mixer to low and mix the gelatin once or twice to combine it with the water.\u00a0 Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.<\/p>\n NOTE :<\/strong> Be really careful at this point because the sugar mixture is smoking hot!\u00a0 It\u2019s not a job for little ones.<\/p>\n STEP 4 : <\/b>Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.<\/p>\n STEP 5 : <\/b>Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.<\/p>\n STEP 6 : <\/b>Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.<\/p>\n STEP 7 : <\/b>Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.<\/p>\n STEP 8 : <\/b>Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh\u00admallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.<\/p>\n STEP 9 : <\/b>Use a large knife to cut the slab into 1- \u00d7 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.<\/p>\n If you\u2014and most of your kitchen\u2014are speckled with marshmallow by the time you finish this recipe, fear not! It\u2019s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.\u00a0 Here are some additional marshmallow variations:<\/p>\n <\/p>\n TOASTED COCONUT MARSHMALLOWS <\/b><\/p>\n My personal favorite! Just substitute the 3 cups icing sugar with 3 cups unsweetened shredded coconut. To prepare the coconut: Preheat the oven to 325\u00b0F. Sprinkle the coconut onto a cookie sheet in one even layer and bake in the preheated oven for 15 minutes, until the coconut is a lovely golden brown, stirring every 5 minutes to make sure it toasts evenly. Remove from the oven and allow to cool. Follow Steps 8 and 9 to coat the marshmallows completely in toasted coconut.<\/p>\n RASPBERRY MARSHMALLOWS <\/b><\/p>\n In a small saucepan over medium heat, warm 1\u20444 cup raspberry jam (any variety will do) until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe.<\/p>\n MINT MARSHMALLOWS <\/b><\/p>\n These are fantastic in hot chocolate! Add 1 tea\u00adspoon of mint extract and 1 drop of green food coloring at Step 4 of the recipe. Make sure you do this at the end of the whisking process\u2014if you add it too early it prevents the marshmallow from achieving its proper volume.<\/p>\n COFFEE MARSHMALLOWS <\/b><\/p>\n Add 1\u20442 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1\u20442 cup instead of the water in Step 2.<\/p>\n CINNAMON MARSHMALLOWS <\/b><\/p>\n Another yummy option for your hot chocolate or, even better, melted on top of your sweet potatoes at Thanksgiving. Add 2 teaspoons of ground cinnamon at Step 4.<\/p>\n \u00a0<\/em><\/p>\n![\"\"](\"https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=thcabl0e-20&l=as2&o=1&a=0449015831\")
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\na recipe by Rosie Daykin from Butter Baked Goods<\/a>
\n<\/em>
\n(makes about 64 (1- \u00d7 1-inch) marshmallows)<\/em><\/p>\n
\n3 envelopes unflavored gelatin
\n2 cups granulated sugar
\n1\u20442 cup light corn syrup
\n1\u20442 teaspoon salt
\n2 tablespoons pure vanilla
\nGenerous amount of icing sugar to coat the marshmallows, about 2 cups<\/p>\n
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