PlumpJack Marshmallows (as seen in the famous S’mores Dessert)
Yield: One sheet pan
Fear not, marshmallows are easier than you think, with a little practice they can even be fun to make. With that being said, keep your fear at arms length, roll up your sleeves, and turn up the music, it’s time to make homemade marshmallows!
Standing mixer with the whisk attachment.(if you don’t have a standing mixer, use a handheld mixer)
Two sauce pans
Metal mixing bowls
Rubber spatula or off set spatula
2 ¼ cups granulated sugar
2 Tbs corn syrup
½ cup egg whites
3 Tbs. gelatin powder (1 oz)
½ cup water
2 tsp. vanilla extract
½ tsp. Kosher salt
2 cups of powdered sugar, sifted, for coating the finished marshmallows.
Have a greased cookie sheet ready to go in advance.
Bring two sauce pans, half full of water (for double boilers) to a simmer. Choose metal mixing bowls that will not sit completely inside the sauce pans for use as double boilers.
Combine the Egg whites, sugar and glucose* in a metal mixing bowl with a whisk and place over one of the sauce pans with simmering water. Stir the sugar/egg white mixture occasionally with a whisk to keep the egg whites from cooking on the edges of the bowl.
Pour the ½ cup of water into the second mixing bowl and whisk the water while pouring the powdered gelatin into the water. Bloom the gelatin by letting it soak into the water for a few minutes.
After the gelatin has soaked up the water, (you’ll know it when you see it, it will become one solid mass), melt the gelatin over the second double boiler. Ok beware, the smell of melting gelatin is barnyard, hay and all, so don’t freak out you’re still on target. Set the now melted gelatin aside in a warm spot in the kitchen so it doesn’t set up again.
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the egg/sugar mixture is at 170˚F pour it into the standing mixer fitted with a whisk attachment along with the bloomed gelatin and mix on high speed until cool, about 5 minutes. Stop the mixer, and add the kosher salt and the vanilla and whisk
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it in for a minute or two.
Now its really go time, once you
stop mixing the cooled “marshmallows to be” it really sets up fast, so move quickly and pour
Pour the cooled marshmallow mixture into the sprayed sheet pan and spread evenly with a rubber spatula, it will fight you and slide and maybe even squirm, you’ll get it, just don’t give up.
Take out a sheet of parchment and spray it with pan spray, place it on top of your marshmallows and press it flat with your hands, rolling pin, or whatever works for you and set it aside for at least an hour to set up.
Dust your cutting board with the sifted powdered sugar and take your marshmallows out of the pan and, liberally, use the powdered sugar to coat all the sticky marshmallow surfaces. Cut them up into your favorite shapes and toss into a bowl of more powdered sugar and enjoy!
Well wrapped marshmallows keep for several weeks.
Recipe by Pastry Chef Jon Howard of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn. The recipe is derived from their famous Chocolate Mousse S’more’s dish, served on the dessert menu in the Dining Room and Bar.