There must be something about February and Marshmallows – because this time last year I made marshmallows for the first time ever for Valentine’s Day.
Maybe because you can make them into delicious s’mores – or quinoa rice crispy squares. Which are one of my favourite treats – the combination of marshmallow, chocolate and a graham cracker crunch seems perfect.
In October I received a copy of Butter Baked Goods cookbook and made her Gingerstamp cookies. Of course I would have to try the famous Butter Marshmallow recipe at some point too – as it is one of the most popular menu items.
When I first made Marshmallow’s last year I wasn’t sure how they would turn out – it seemed simple enough but I was a little intimidated. This time, I was super excited to make them again and they turned out even better than I had remembered.
I had to try a different flavour this time around – Peanut Butter.
One of my faaaavourriteee nut butters is Peanut Butter. And a Peanut Butter Marshmallow sounded pretty good to me.
If you’ve never made marshmallows before, I highly suggest you give it a try. It might sound scary (making the boiling sugar) but this recipe makes it really simple – just bring to a boil, then remove from heat.
You can package these up in a pretty cellophane bag and tie with a big ribbon to drop off to your friends or loved one for a Valentine’s Day. Maybe pack some chocolate and a few graham crackers too ;)
- 1 cup water
- 3 envelopes unflavored gelatin
- 2 cups granulated sugar
- 1⁄2 cup light corn syrup
- 1/2 cup creamy natural peanut butter
- 2 tablespoons pure vanilla
- Generous amount of icing sugar to coat the marshmallows, about 2 cups
- Grease a 9x9 baking dish. Set aside.
- STEP 1 : In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
- STEP 2 : In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
- STEP 3 : Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
- NOTE : Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.
- STEP 4 : Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla and Peanut Butter and then whip briefly to combine.
- STEP 5 : Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
- STEP 6 : Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
- STEP 7 : Leave the marshmallow to set at room temperature for at least 4 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
- STEP 8 : Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
- STEP 9 : Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
- These are so much better than store bought - and you can actually freeze them if you wish.