Homemade Marshmallows . . . plain, chocolate and peppermint topped!

     Years ago I ran across a recipe for homemade marshmallows in a vintage cookbook. I was intrigued but didn't actually make them until after I saw Martha Stewart's demonstration . . . back when she had a morning cooking show on one of the major shows.
     At that point, I dug out my old recipe and gave them a try. Now I make them at Christmas + also in the summer for use in Smore's. 
     There are basically three main ingredients (gelatin, sugar, corn syrup) but you'll need a heavy duty mixer and a candy thermometer  to undertake this project. Plus, this is definitely one time you need to read through the recipe in advance and gather and prep all needed ingredients before starting on the first step.  

Homemade Marshmallows

A durable stand-type mixer (such as a Kitchen-Aid®) is needed for making marshmallows.

Ingredients:                               ½ batch (6x10” dish)   Full batch (9x13” dish)

Vegetable oil, for brushing

    or pan spray

Cold water                                6 Tbsp.                         ¾ cup

Unflavored gelatin (Knox®)      2 pkg. (each ¼ oz.)        4 pkg. (each ¼ oz.)

Granulated sugar                       1½ cups                        3 cups

Light corn syrup                        ½ cup + 2 Tbsp.            1¼ cups

Salt                                           Pinch                            ¼ teaspoon

Water                                        6 Tbsp.                         ¾ cup

Vanilla                                      1 teaspoon                    2 teaspoons

Powdered sugar, sifted               About ½  to ¾ cup        About ¾ to 1 cup

1.   Brush a baking dish (select dish size that corresponds with ½ or full batch) with vegetable oil or spray with pan spray. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil or spray, and set dish aside.

2.   Pour cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes. (Actually this step can be done after you begin on step #3 – but time this so that the gelatin has “bloomed” about the time the sugar solution is at 238°.)

3.    Place granulated sugar, corn syrup, salt, and additional water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238°), about 9 minutes (it will take less time for the half batch).

4.   In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increase speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula  (Note: To prevent sticking, spray the spatula with pan spray). Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight. (Truthfully, sometimes I cut them before the 3 hours are up!)

Add hot syrup to the bloomed gelatin.

Now it's beginning to set up and look like marshmallow cream.

The marshmallow mixture is beginning to stiffen and peak.

Spray a spreader with pan spray to help spread the marshmallow mixture.
Notice that I've also used clips on the parchment lined pan i -- this is to keep the paper out of the way when the marshmallow mixture in added to the pan.

Immediately after adding mixture to the pan, I sprinkled a third of the top with finely chopped dark chocolate and another third with crushed peppermints (I crushed a large peppermint stick in the food processor.)

5.    Remove marshmallows from the pan by lifting the edges of sprayed parchment  Lightly spray a sharp knife with pan spray, and cut marshmallow into bite-sized pieces. Dip cut edges in powdered sugar. 

Cut marshmallow with a sharp knife.

Dip cut edges of marshmallows in powdered sugar.

6.    Store in a covered container at room temperature.

Variations:

• Toasted Coconut Marshmallows -- Sprinkle toasted coconut into the marshmallow batter. Sprinkle on more toasted coconut on top of the marshmallow mixture after it has been transferred to the prepared dish.

•  Peppermint Marshmallows – Substitute peppermint flavoring for the vanilla. Sprinkle crushed peppermint candies on top of the marshmallow mixture after it has been transferred to the prepared dish.

•  Chocolate-topped Marshmallows – Sprinkle with shaved or finely chopped chocolate.

•  Chocolate-dipped Marshmallows – Dip part of a square of marshmallow in melted chocolate.

•  Smore Marshmallows – Dip part of a square of marshmallow in melted chocolate and then in crushed graham crackers.

 Hot Cocoa and Homemade Marshmallows -- the perfect combination!

Recipe without photos . . .

Homemade Marshmallows

A durable stand-type mixer (such as a Kitchen-Aid®) is needed for making marshmallows.

Ingredients:                               ½ batch (6x10” dish)   Full batch (9x13” dish)

Vegetable oil, for brushing

    or pan spray

Cold water                                 6 Tbsp.                         ¾ cup

Unflavored gelatin (Knox®)     2 pkg. (each ¼ oz.)       4 pkg. (each ¼ oz.)

Granulated sugar                        1½ cups                        3 cups

Light corn syrup                         ½ cup + 2 Tbsp.           1¼ cups

Salt                                             Pinch                            ¼ teaspoon

Water                                          6 Tbsp.                         ¾ cup

Vanilla                                        1 teaspoon                    2 teaspoons

Powdered sugar, sifted               About ¾ cup                 About 1½ cup

1.   Brush a baking dish (select dish size that corresponds with ½ or full batch) with vegetable oil or spray with pan spray. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil or spray, and set dish aside.

2.   Pour cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes. (Actually this step can be done after you begin on step #3 – but time this so that the gelatin has “bloomed” about the time the sugar solution is at 238°.)

3.    Place granulated sugar, corn syrup, salt, and additional water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238°), about 9 minutes (it will take less time for the half batch).

4.   In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increase speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula  (Note: To prevent sticking, spray the spatula with pan spray). Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight. (Truthfully, sometimes I cut them before the 3 hours are up!)

5.   Remove marshmallows from the pan by lifting the edges of sprayed parchment  Lightly spray a sharp knife with pan spray, and cut marshmallow into bite-sized pieces. Dip cut edges in powdered sugar. 

6.    Store in a covered container at room temperature.

Variations:

•   Toasted Coconut Marshmallows -- Sprinkle toasted coconut into the marshmallow batter. Sprinkle on more toasted coconut on top of the marshmallow mixture after it has been transferred to the prepared dish.

•    Peppermint Marshmallows – Substitute peppermint flavoring for the vanilla. Sprinkle crushed peppermint candies on top of the marshmallow mixture after it has been transferred to the prepared dish.

•    Chocolate-topped Marshmallows – Sprinkle with shaved or finely chopped chocolate.

•    Chocolate-dipped Marshmallows – Dip part of a square of marshmallow in melted chocolate.

•    Smore Marshmallows – Dip part of a square of marshmallow in melted chocolate and then in crushed graham crackers.

Hot Homemade Cocoa . . .Confused about the difference between hot cocoa mix and the cocoa used in baking? You're not the only one!

Hot cocoa station with cocoa in the
slow cooker. 

   Homemade cocoa beats the mix hands down! And, it is really quite simple to prepare. The most difficult thing seems to be . . . acquiring the ingredients! Out of cocoa, Barry agreed to go to the store. I thought I made it very clear that I prefer the special dark cocoa and I’m sure I said baking cocoa. It was the only thing on the list.

    He was gone awhile and arrived home with a rather large sack. Unsure about which cocoa I wanted, he purchased one of each available dark cocoa brands — all were hot cocoa mixes containing added sugar, dry milk, etc.

     That experience reminded me that others are also confused when a recipe calls for cocoa. The general rule — if a recipe calls for cocoa, it is the referring to the unsweetened type used for baking (also known as baker’s cocoa).

This is what I wanted!

     Alas, I got to looking and discovered another container of the baker’s variety in our pantry. And, now there’s space on the shelf for our newly acquired collection of hot cocoa mixes.

Hot Cocoa

½ cup baking cocoa – I prefer dark cocoa (be sure to purchase plain baking cocoa not cocoa mix which has sugar, dry milk, etc. added)

1 cup lightly packed brown sugar

Pinch of salt

1 cup cold water

5 cups milk – I prefer whole milk and a local, natural brand (Hildrebrand Farms Dairy) makes really good cocoa. Sometimes I even use 4 cups whole milk and 1 cup of half-and-half for a really rich drink.

1 teaspoon vanilla

1.  Add cocoa and brown sugar to a saucepan. Use a whisk to completely combine so that the sugar will break down the starch in the cocoa. (If you try to add water or liquid directly to a starch, such as cocoa, the outer molecules of the cocoa will swell, leaving pockets of undissolved cocoa that are almost impossible to break up. This leads to a quite unappetizing cup of hot chocolate!)

2.  Gradually stir in the water.

3.  Cook over medium heat until mixture comes to a boil. Boil and stir 2 minutes. This step develops the flavor of the cocoa mixture and avoids a starchy taste.

4.     At this point, you have several options . . .

a.  Milk can be stirred into the sweetened cocoa mixture; heat until very hot, but do not boil! Remove from heat and add vanilla.

b.  Set the cocoa mixture aside until ready to use. Follow directions above (a.) when ready to make cocoa on the stove top.

c.  Add the reserved cocoa mixture to a slow cooker, add milk and heat on high for 2 hours. At this point, turn down the temperature, add vanilla and serve. (Plan so hot cocoa is ready to serve after about 2 hours as dairy products can break down if the heat on high in the slow cooker for too long.)

5.  Ladle hot cocoa into cups or mugs. Top with marshmallows (homemade are the best). If offering a Hot Cocoa bar, set out condiments such as chopped peppermints, chopped chocolate, whipped cream, cinnamon, etc. Enjoy! 

Recipe without photos . . .

Hot Cocoa

½ cup baking cocoa – I prefer dark cocoa (be sure to purchase plain baking cocoa not cocoa mix which has sugar, dry milk, etc. added)

1 cup lightly packed brown sugar

Pinch of salt

1 cup cold water

5 cups milk – I prefer whole milk and a local, natural brand (Hildrebrand Farms Dairy) makes really good cocoa. Sometimes I even use 4 cups whole milk and 1 cup of half-and-half for a really rich drink.

1 teaspoon vanilla

1.  Add cocoa and brown sugar to a saucepan. Use a whisk to completely combine so that the sugar will break down the starch in the cocoa. (If you try to add water or liquid directly to a starch, such as cocoa, the outer molecules of the cocoa will swell, leaving pockets of undissolved cocoa that are almost impossible to break up. This leads to a quite unappetizing cup of hot chocolate!)

2.  Gradually stir in the water.

3.  Cook over medium heat until mixture comes to a boil. Boil and stir 2 minutes. This step develops the flavor of the cocoa mixture and avoids a starchy taste.

4.     At this point, you have several options . . .

a.  Milk can be stirred into the sweetened cocoa mixture; heat until very hot, but do not boil! Remove from heat and add vanilla.

b.  Set the cocoa mixture aside until ready to use. Follow directions above (a.) when ready to make cocoa on the stove top.

c.  Add the reserved cocoa mixture to a slow cooker, add milk and heat on high for 2 hours. At this point, turn down the temperature, add vanilla and serve. (Plan so hot cocoa is ready to serve after about 2 hours as dairy products can break down if the heat on high in the slow cooker for too long.)

5.  Ladle hot cocoa into cups or mugs. Top with marshmallows (homemade are the best). If offering a Hot Cocoa bar, set out condiments such as chopped peppermints, chopped chocolate, whipped cream, cinnamon, etc. Enjoy!

Christmas Cookies in a Jar – ready for gift giving

    

     Last weekend the Zion Brethren in Christ Church hosted a Christmas craft afternoon. Their multi-purpose room was set up with craft stations, including one on assembling Christmas Cookies in a Jar, led by Emily Jackson.

     She provided the instructions for assembling the festive jars and had the ingredients organized for assembly-line production. She also mentioned that she uses different colors of M&Ms to create cookie jars for the various seasons. Of course, you could leave out the nuts or use walnuts instead of pecans, etc.

Emily Jackson demonstrated how to assemble ingredients for
Christmas Cookies in a Jar.

Her recipe follows . . . 

Christmas Cookies in a Jar

1 1/3 cup all-purpose flour, spooned into measuring cup and leveled

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup quick-cooking oats

¾ cup red and green M&Ms

¾ cup semi=sweet chocolate chips

½ cup packed brown sugar

½ cup granulated sugar

1/3 to ½ cup chopped pecans

Start with a 1-quart canning jar, wide-mouth preferable

Layer the ingredients in this order: (It is important to pack down each layer TIGHTLY so all ingredients will fit in the jar.)

1.  Flour, baking powder, baking soda and salt; stir to mix. Use your fist to pack this down as much as possible.
2.  Oats – Again, use your fist to pack this down as much as possible.
3.  M&Ms – Pack.
4. Chocolate chips – Pack.
5. Brown sugar  – Pack.
6. Granulated sugar – Pack.
7. Chopped pecans — Pack; these can even be pushed down into the sugar layer. The ingredients will be flush to the top of the lid when you finish.
8. Add lid, decorative cover if you wish, and tie on the instructions for mixing up and baking the Christmas Cookies in a Jar.

Instructions for mixing up and baking Christmas Cookies in a Jar . . .

Christmas Cookies

1 slightly beaten egg

½ cup butter, melted slightly

1 teaspoon vanilla

1 quart-jar Christmas Cookie mix

Mix wet ingredients into dry ingredients. Form dough into 1½” balls and place on a parchment covered baking sheet. Bake for 10 minutes in a 350° oven. Enjoy!

It was a fun-filled afternoon with cookies, hot cocoa or tea and lots of interaction and visiting. They also invited me to do a short presentation on seasonal tablescaping. 

1 Turkey Carcass = 3+ Meals . . .

Start with the BROTH . . .

Add turkey carcass to a large stock pot.

Cover with water and add carrots, celery, chunks of onion, parsley, poultry seasoning and Italian seasoning, salt and pepper . . . any veggies or seasoning you have on hand on prefer to use.

Bring liquid to a boil, add lid and simmer until broth is nicely flavored and any remaining meat clinging to the bone releases easily.

Strain broth and add to freezer containers for soups, turkey casseroles, savory pot pies, etc., etc.

1. Creamy Turkey Casserole    6 to 8 servings

4 tablespoon butter or margarine

½ onion, diced

1 stalk celery, diced

4 tablespoons (¼ cup) all-purpose flour  

1 cup turkey broth

1 cup milk (or use more broth in place of the milk)

Salt to taste, as needed 

1 to 1½ cups cooked turkey meat, chopped

1 cup (before cooking) macaroni  -- cook in salted water according to pkg. directions

¼ lb. American or Cheddar cheese, shredded  (about 1¼ cups)

Paprika & parsley for sprinkling on top of casserole

1 to 1½ cups bread crumbs (process bread slices in the food processor to make bread crumbs)

1 tablespoons butter or margarine

1.  Melt butter in saucepan over low heat; sauté onions and celery. Stir in flour until smooth and then cook 3 to 5 minutes to develop flavor. Then, gradually add turkey broth and milk; whisk to thicken as mixture is cooked over low heat. Add salt to taste as needed. Set aside about ½ to ¾ cup sauce for pouring over top of casserole if desired.

2.  To remaining sauce, add turkey, cooked macaroni and cheese.. Put in a greased or spray 9” x 9” prepared pan. If you reserved some of the sauce for topping the casserole, spread it over the top now, and sprinkle with paprika and parsley.

3.  In a skillet, brown bread crumbs in melted butter; spread on top of chicken mixture. 

4.  Bake in preheated 325° oven for about 30 minutes, until hot and bubbly. Serve.

2. Turkey Soup  3 to 4 servings

1 tablespoon olive oil

1 onion, chopped

1 celery stalk, sliced crosswise, about 1/2” thick

2 carrots, sliced about ¼” thick

4 cups turkey broth

1 to 1½ cup cooked turkey meat, diced

1 large or 2 medium potatoes, peeled and diced

1 teaspoon seasoning salt

Kosher salt, freshly ground pepper

½ cup orzo

½ cup frozen peas

1.  Heat oil in a large heavy pot over medium heat. 

2.  Add onions, celery, and carrots; sauté, stirring often, until vegetables are soft, 5 to 8 minutes.

3.  Add broth, turkey and potatoes; season with seasoning salt, Kosher salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 15 to 20 minutes, or until potatoes are tender.

4.  Add orzo and cook until al dente, 8 to10 minutes.

5.  Stir in peas near the end of the cooking time.

3. Turkey Pot Pie  -- Use our recipe for Chicken Pot Pie  

And, there’s still broth left, so there’s more soup and casseroles on the horizon!