Saturday, April 30, 2016

(Toasted) Fresh Mint Marshmallows

I love spring - the new season brings a fresh batch of ingredients to cook or bake with - like mint. While the weather is beginning to warm up there are still moments when there is a chill in the air.

So I whipped up some fresh mint marshmallows to have on hand in case the cool spring breeze calls for some hot chocolate or an afternoon treat like a s'more. These marshmallows just add a little something special. This recipe makes a lighter and fluffier marshmallow than the more dense raspberry marshmallows I made for a post a few years back.

Homemade marshmallows are so much tastier than the store-bought variety and they are fun and easy to make. They can be stored in an air-tight tin for several days. Or you can even freeze them for longer storage. They are delicious as they are, but toasting them with a kitchen torch really enhances their flavor or use a real blow torch like I do.

(Toasted) Fresh Mint Marshmallows

2 tablespoons fresh mint leaves, minced
1/4 cup (80 ml) light corn syrup
1/4 cup (60 ml) water
3/4 sup (150 g) granulated sugar
2 egg whites
1 tablespoon (7 g) unflavored gelatin
2 tablespoons cold water
confectioner's sugar

Line a baking sheet with foil and generously dust with confectioner's sugar. Fit a pastry bag with a star tip (or any desired shape) and set aside.

Combine the 1/4 cup (60 ml) of water, corn syrup and granulated sugar in a small saucepan. Bring to a gentle boil. Continue to boil until the temperature reaches approximately 235℉/113(soft-ball stage) on a candy thermometer.

While the sugar syrup is cooking, in a small bowl sprinkle the gelatin over the 2 tablespoons of cold water and let dissolve.

In the bowl of a standing mixer fitted with a whisk attachment whip the egg whites until soft peaks form. When the sugar syrup reaches 235℉/113℃ (soft-ball stage) remove from the heat and add the gelatin, swirling the saucepan gently to mix. With the mixer running pour the syrup into the egg whites, add the chopped mint and continue to beat until the mixture is stiff.

Transfer the mixture to the pastry bag and pipe stars or whatever shape you desire. Allow the marshmallows to sit at room temperature until stiff, about two hours. Store in an air-tight tin. Before serving toast with a kitchen torch or blow torch if desired.