Marshmallows
These marshmallows are chewy and compact, designed to be folded into ice cream. They are indispensable in Rocky Road Ice Cream (page 26) but can be deliciously added to lots of other flavors as well. To measure powdered gelatin, open the envelopes and measure the granules with a tablespoon. These are best made in a heavy-duty stand mixer.
Recipe information
Yield
makes 30 to 50 marshmallows, depending on size
Ingredients
Preparation
Step 1
Pour 1/4 cup (60 ml) of the cold water into the bowl of an electric stand mixer and fit the mixer with the whip attachment. Sprinkle the gelatin over the top to soften.
Step 2
In a small, heavy-duty saucepan fitted with a candy thermometer, combine the remaining 2 tablespoons water with the sugar, corn syrup, and salt.
Step 3
Cook the syrup over medium-high heat until it reaches 250°F (121°C), tilting the saucepan to make sure the bulb of the thermometer is submerged in the syrup to get an accurate reading.
Step 4
When the syrup is ready, turn the mixer on to medium-high speed and begin slowly begin pouring the syrup into the mixer bowl in a thin stream, aiming the hot syrup near the side of the mixer bowl (if you pour it over the beaters, the syrup will just get splattered onto the sides of the bowl, rather than into the gelatin).
Step 5
Continue slowly pouring the syrup into the gelatin in a steady, threadlike stream. Once you’ve added all the syrup, turn the mixer to high speed and whip for 8 minutes, until the mixture is a stiff foam. Whip in the vanilla extract.
Step 6
Sift 1/2 cup (60 g) of the confectioners’ sugar over a baking sheet, in an area roughly 8 by 10 inches (20 by 25 cm). Scrape the marshmallow mixture from the mixer bowl and the beaters and spread it over the sugar-dusted area of the baking sheet so that it is about 1/2 inch (2 cm) thick. Very lightly dampening the spatula makes it easier to spread. Let stand, uncovered, for at least 2 hours.
Step 7
Put about a cup (120 g) of confectioners’ sugar into a large bowl and dust a pair of kitchen shears with the sugar. Working in batches, snip the marshmallow into strips, then dust the strips with some confectioners’ sugar. Cut the strips into little pieces, dropping them directly into the confectioners’ sugar as you cut. Once you’re halfway through, toss the marshmallows with the confectioners’ sugar to coat them, and then place them in a sieve and shake off the excess sugar. Set the marshmallows to dry in an even layer on a baking sheet. Continue until all the marshmallows are cut, adding more confectioners’ sugar as needed.
Mixing Them In
Step 8
Fold the marshmallows into 1 quart (1 liter) of ice cream as you remove it from the machine.
Storage
Step 9
Marshmallows will keep for up to 1 week. Once dry, store them in an airtight container at room temperature.
