Posted on 13 January 2012 by Mădălina

I was cutting homemade marshmallow squares when I had an epiphany—with a little chocolate, and some jagged teeth, I can make DOMO!



Making your own marshmallow is very easy and totally uncomplicated; in fact it really is nothing more than a flavored Italian meringue that has been gelatinized. It might be a little frightening to add hot sugar to egg-whites, but I promise you that if you heat the sugar to 245°F and pour slowly, it will turn out– no curdling, I promise!

Homemade Marshmallows – recipe makes 24, 2.5″ marshmallows

Ingredients:

- Egg whites of 2 large eggs

- 1 cup cold water, divided

- 3 envelopes unflavored gelatin (21 grams)

- 2 cups granulated white sugar

- ½ cup light corn (or golden) syrup or trimoline

- 2 teaspoons pure vanilla extract (alternatively, you can substitute almond, mint or any other extract)

- ½ teaspoon salt

- 6 tablespoons icing sugars

+ candy thermometer

+ pan

+ parchment paper

Prep:

- Place gelatin in a small bowl, and add ½ cup of cold water. Stir until combined, and let gelatin sit until blooms.

- Line the bottom of a 13” x 9” x 1” pan with parchment paper. Evenly sift ~3 tablespoons of icing sugar onto the bottom of the pan.

- Place the egg whites in the bowl of a stand mixer, set up with the whisk attachment.

Directions:

1. In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring.

2. When your candy thermometer registers 210°F, turn on your mixer and begin whipping the egg whites on a medium-low speed. Once you have achieved soft peaks. Keep an eye on your sugar mixture: once the mixture reaches 245°F, temperature, immediately remove from the heat. It is imperative you heat to a soft ball stage, or else you’ll have a watery egg-white mixture, and the mess won’t be pretty.

3. Turn the mixer onto high and slowly pour the syrup along the inner edge of the bowl in a steady stream. Add gelatin mixture, and continue mixing until for 10 minutes. Your mixture will be light and fluffy.

4. Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners’ sugar and let stand, uncovered, at room temperature until set, about 12 hours.

5. Once set, remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board and cut into squares using a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners’ sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Taking it one step further…



For Domo Marshmallows:

Supplies:

- Homemade marshmallows (cut into 2” x 1.5” rectangles)

- Milk chocolate, tempered (for body)

- Dark chocolate, tempered (for eyes)

- Red and white fondant or gum paste (for mouth)

Directions:

- Dip the marshmallows into tempered milk chocolate and place on parchment paper to set. Pipe “eyes” using a parchment triangle and tempered dark chocolate.



- Roll out red fondant, and cut out rectangles to represent the mouth.

- Roll out white fondant and cut into small strips; cut triangles out of strips to represent the jagged teeth.

- Using a water-dipped brush, paint a small strip of water on the top and bottom edges of the red rectangles and adhere the white “teeth” triangles. Once dried, adhere to marshmallows with a dab of chocolate.