Homemade Marshmallows
Marshmallow Marble Fudge
3 cups semisweet chocolate chips
4 tablespoons butter - divided use
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 1/2 teaspoons vanilla extract
Dash salt
1 cup chopped nuts, toasted
2 cups miniature marshmallows
1. Line an 8 or 9-inch square pan with foil.
2. Melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt in a heavy saucepan over low heat. Remove from heat; stir in nuts. Spread evenly into prepared pan.
3. Melt marshmallows with remaining 2 tablespoons butter in medium saucepan over low heat. Spoon marshmallow mixture onto fudge. With a knife or metal spatula, swirl through fudge.
4. Refrigerate until firm. Remove fudge from pan and peel off foil. Cut into squares. Store covered at room temperature.
Makes about 2 pounds. (For best results, do not double this recipe.)
To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.
Dark Chocolate Marshmallow Fudge
3 (6-ounce) packages or 3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt
1 cup chopped nuts
1 1/2 teaspoons vanilla extract
1 pound miniature marshmallows
1. Line 13 x 9 x 2-inch pan with waxed paper.
2. In a heavy saucepan over low heat, melt semisweet chocolate chips, sweetened condensed milk and salt.
3. Remove from the heat and stir in chopped nuts and vanilla. Lastly, stir in miniature marshmallows. Spread evenly into pan. Chill for at least an hour.
4. Turn out onto a cutting board, peel off the wax paper and cut into 2-inch squares.
Makes 24 pieces.
Homemade Marshmallows
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons vanilla extract
Powdered sugar for dusting
1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
3. Raise heat to high and cook syrup without stirring until it reaches 244°F / 115°C (firm-ball stage). Immediately remove pan from heat.
4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
5. Generously dust an 8 x 2-inch glass baking pan with powdered sugar. Pour marshmallow mixture into pan. Dust top with powdered sugar; wet your hands, and pat it to smooth. Dust with powdered sugar; let stand overnight, uncovered, to dry out.
6. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more powdered sugar.
Makes about 40 (1 1/2-inch) squares.
Instead of vanilla extract, use other flavorings like cherry extract. Tint the marshmallow mixture with food coloring to reflect the flavor.
Source - cooksrecipes.com