{ Homemade Marshmallows & Gift Ideas }

I thought you should all know there are 76 days til Christmas.

You're welcome.

I'll get back to that in a minute.

For now, we are going to talk about homemade marshmallows.

Last year when I made Pumpkin Marshmallows, the thing I was asked the most was this:

"You can make marshmallows???"

Yes. You can. Yes. You should.

They are lighter and fluffier than store bought and have a much better taste.

Much.

They are easy, but messy.

Let me say that again. Easy, but.... MESSY.

Worth it though!

Also, the cooking & fluffing part are DEFINITELY not for children. Be very, very careful, the mixture is extremely hot.

First we gotta make the mallows, then the fun stuff comes.

First, add 1/2 cup of the water and the 3 packages of gelatin to a mixing bowl and allow to 'bloom'.

Over medium high heat, add the remaining water, granulated sugar, corn syrup, and salt to a small pan. Cover and allow to cook for 3-4 minutes. After that time, remove lid, and clip a candy thermometer on the pan. Cook for about 8 minutes, until the thermometer reaches 'soft ball'. Stir occasionally so the mixture does not stick and burn.

Turn your mixer, with the water and gelatin,  on low, as it is going, SLOWLY and CAREFULLY add your hot liquid by pouring down the inside of the bowl. It is VERY hot, be careful. Gradually increase the speed to high, allowing it to cool a little as you go. Do not immediately switch to high, the hot liquid could splash out and burn you. Once on high, allow to whip for about 12-15 minutes. Add your vanilla during the last minute of your whipping.

It will be lukewarm, puffy, white, and sticky by now.

For square marshmallows: sift the confectioners sugar and cornstarch together into a bowl. Spray a 9x13 pan with cooking spray, then dust with a little of the mixture you've just prepared. Set the rest aside. Pour your marshmallow mixture into the pan. I spray my hands with cooking spray to pat mine into the pan.

Let sit 4 hours or overnight.

Turn out onto workspace dusted with powdered sugar.

Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into squares.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

For round/mini marshamallows: fit a medium to large sized round tip on a pastry bag. Add marshmallow mixture to bag and pipe lines onto parchment paper. Allow to sit 4 hours or overnight.

Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into 1/2 inch strips.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

My personal opinion is that making the round marshmallows is soooo not worth it! Getting the goo into the piping bags was, uh... interesting to say the least.

Now, you can be done.... OR...

You can toast them

 These have such an interesting texture when toasted. They have a sugary crunch to them. I'm not gonna lie, it's AWESOME.

Now, you can be done ... OR...

You can make s'mores.

in case you are wondering, his shirt says 'Bacon Makes it Better'

Oh so gooey!

NOW, you can be done... orrrrrrrr

You can dip them in chocolate, and honestly, why wouldn't you?

Of course you might choose to stop here, but... back to the beginning of the post and my obscene reference to the short amount of days until Christmas.

You could make amazing Christmas presents with these! Imagine this all packaged up together in a cute basket.

Spoons dipped in chocolate for stirring, so easy, so much fun! A few chocolate dipped mallows along with a bunch of plain ones, and homemade cocoa! It's a Cuppa Good Cheer!

For a great homemade cocoa recipe, try Brown Eyed Bakers!

Ready or not, here comes Christmas, and this is an easy and inexpensive gift!

If you don't have the time to make homemade marshmallows, you can still dip up some store bought, and pair with either homemade cocoa, or a box of cocoa mix, and some dipped spoons. Still an amazing 'semi homemade' gift! Great for teachers, co-workers, and friends alike!

Tina

*

Homemade Marshmallows 

recipe by Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch

First, add 1/2 cup of the water and the 3 packages of gelatin to a mixing bowl and allow to 'bloom'.

Over medium high heat, add the remaining water, granulated sugar, corn syrup, and salt to a small pan. Cover and allow to cook for 3-4 minutes. After that time, remove lid, and clip a candy thermometer on the pan. Cook for about 8 minutes, until the thermometer reaches 'soft ball'. Stir occasionally so the mixture does not stick and burn.

Turn your mixer, with the water and gelatin,  on low, as it is going, SLOWLY and CAREFULLY add your hot liquid by pouring down the inside of the bowl. It is VERY hot, be careful. Gradually increase the speed to high, allowing it to cool a little as you go. Do not immediately switch to high, the hot liquid could splash out and burn you. Once on high, allow to whip for about 12-15 minutes. Add your vanilla during the last minute of your whipping.

It will be lukewarm, puffy, white, and sticky by now.

For square marshmallows: sift the confectioners sugar and cornstarch together into a bowl. Spray a 9x13 pan with cooking spray, then dust with a little of the mixture you've just prepared. Set the rest aside. Pour your marshmallow mixture into the pan. I spray my hands with cooking spray to pat mine into the pan.

Let sit 4 hours or overnight.

Turn out onto workspace dusted with powdered sugar.


Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into squares.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

For round/mini marshamallows: fit a medium to large sized round tip on a pastry bag. Add marshmallow mixture to bag and pipe lines onto parchment paper. Allow to sit 4 hours or overnight.

Using a pizza wheel that has been sprayed with cooking spray, cut the marshmallows into 1/2 inch strips.

Then toss them in the cornstarch/powdered sugar mix, coating all sides.

{ S'more Cupcakes }

Newsflash:

It's fall. 

Fall around here includes a whole lotta bonfires and weenie roasts.

You know what goes hand in hand with weenie roasts?

S'mores. Of course.

Fall is my favorite season. It's sadly short, but for a while we are treated to firey bright trees in shades of yellow, orange, red, and brown against a backdrop of a bright blue sky dotted with puffy white clouds. I know Ohio isn't the atypical amazing fall color state. Those are the New England states. However, if it's been a reasonably wet summer, come fall we are treated to gorgeousness.

And the sunsets... well, the sunsets are just amazing.

I love the pumpkin picking

And the carving.

Please note this is the Bean's prize winner from our Youth Group carving contest.

It's a little concerning, no?

And Thanksgiving. Man oh man, I love Thanksgiving.

Last year's Thanksgiving table. Decorated and sat by the Bean.

Basically, you see, I do love this little thing called Fall & all that comes with it.

Including, of course, S'mores!

S'more cupcakes are kinda like a portable s'more, you see.

Chocolate cake, drizzled with a chocolate glaze, topped with a marshmallow buttercream, and sprinkled with graham cracker crumbs and Hershey Bar bits.

Interested?

Let's do this thing!

Start with some chocolate cuppies. You can use a box, or this is a great recipe!

S'mores Cupcakes

Cupcakes:

24 Chocolate Cupcakes, baked and cooled

2 Graham Crackers

2 Tablespoons Sugar

1-2 Hershey bars

Chocolate Glaze:

4 Tablespoons of Butter

3 Tablespoons Unsweetened Cocoa

1/2 Cup Confectioners Sugar

1 teaspoon Vanilla

2-3 Tablespoons HOT water

Marshmallow Buttercream*:

 2 Sticks (1 cup) of Butter (softened)

2 Cups Powdered Sugar

2-3 Tablespoons Heavy Cream or Milk

1 teaspoon vanilla

1- 7 oz container of Marshmallow Fluff

 1/4 teaspoon of salt

First, lets cut up some Hershey Bars

Ideally, you'll have 2 bars of Hershey & be able to sprinkle a bit more on the top than I did.

SOMEONE, must have been a sneaker and eaten my other. SOMEONE who is nearly 6 foot tall, 

red-headed, and nicknamed Bean....

Chop the Hershey Bars up into little squares & sit aside.

Add 2 graham crackers and 2 Tablespoons of sugar in a zippered baggie.

Then crush, making sure not all is powder fine. You'll want larger pieces as well.

Sit this aside too.

Now, make your chocolate glaze.

Melt the butter in the microwave, then add the 3 Tablespoons of cocoa. Mix well, add in your 1/2 cup of Powdered Sugar & 2 Tablespoons of Hot Water & 1 teaspoon of vanilla. Whisk until glossy. If too thick, add the 3rd Tablespoon of Hot Water.

Drizzle over cupcakes. You can also dip your cupcake into the glaze, twisting a little as your take it out to get rid of excess chocolate.

Please ignore the fact that I'm glazing the very edge of the cupcake. It's hard to drizzle  

and take photos at the same time.

Let the glaze set up while you make your Marshmallow Buttercream.

In a mixer, add the 2 Sticks of Butter. Beat for about a minute. Then add the 2 cups of powdered sugar in a little at a time. Next, beat in your Vanilla & Marshmallow Cream. Now add your milk/heavy cream 1 Tablespoon at a time. If thin enough, stop there. If not, add more.

This is not a firm buttercream, keep that in mind. It's a softset & kind of a little sticky.

Top each cupcake with a nice sided dollop of the frosting. You don't need to cover the whole cupcake. 

After that, sprinkle with the graham cracker mix & add on a few piece of Hershey Bar for each.

Donzo!

A tasty alternative to real s'mores, no bonfire necessary.

Happy Fall, y'all!

Tina

*My Marshmallow Buttercream is adapted from this Vanilla Buttercream Recipe