Chocolate Covered Marshmallows

 

Sometimes simple is better.  Sometimes simple is the best. 

 

Queue the simply stated chocolate covered marshmallow sprinkled with fleur de sel.

 

It's hard to beat a s'more, but this gives it a run for it's money.  There's not much more I can say about this, so I'll stick with the simple theme. 

 

Make some marshmallows, then melt some chocolate with a touch of vegetable oil.  Put the chocolate in a squeeze bottle and drizzle over the marshmallows.  Finish with a light dusting of fleur de sel while the chocolate is still warm.  Wait for the chocolate to set and then devour with grace and dignity. 

 

Simply put, it's worth it. 

Roasted Marshmallows

One of life's simple pleasures.  Even better when done with a homemade marshmallow.  There is something magical about putting a marshmallow on the end of a skewer and holding it carefully over the fire.  Watching the outside caramelize while the center becomes deliciously molten is a treat unlike any other.  Not to mention how much fun it is just to be outside by the fire for kids and adults alike.  Then, trying to navigate eating it without making a total mess.  Now, for very special occasions, one can take roasted marshmallows to another level...

S'mores.  It's amazing the difference a little chocolate and graham cracker can make.  The gooey molten center of the roasted marshmallow oozing and melting the chocolate with the sweet crunch of the graham cracker is unbelievably satisfying.

I enjoy roasting marshmallows and making s'mores in the fall when the air is crisp and cool.  It makes sitting around the fire that much more enjoyable.  Times like these make saying goodbye to summer a little bit easier.  I'd like to wish everyone a happy autumn, now go roast some marshmallows!

Rocky Road

I scream.  You scream.  We all scream for ice cream!  Rocky road ice cream, to be exact.  I have made ice cream in the past, but kept it pretty basic by just making vanilla or chocolate.  I have been craving rocky road ice cream, but the only one's I could find had a marshmallow swirl and not actual marshmallows.  So, I decided to just make my own.

After making some marshmallows for some rice crispy treats, I decided it was a good time to try my hand at the ice cream.  I found a basic chocolate ice cream recipe on the Internet and got to work.  Once the ice cream base had been in the ice cream mixer for about twenty minutes, I added some small cut marshmallows and toasted almonds.

I let the ice cream firm up a bit more in the freezer for a few hours before dishing it out, but it was worth the wait.  The ice cream was so good!  It is the best ice I have ever made, and was just what I was looking for in a rocky road ice cream.  The marshmallows are sweet and soft, and the toasted almonds give a nice nutty flavor and crunch.  A superb summer treat! 

Culinary Napalm

Sugar water...boiling sugar water. Hot stuff. As I've heard Alton Brown affectionately refer to it a few times in the past, 'culinary napalm.' Yes, I imagine if this boiling concoction made contact with the skin at 240 degrees it wouldn't be a pleasant experience; but oh, the wonderful things that can be created with it. My favorite iteration, marshmallows.

Ever since I saw the Good Eats episode Puff the Magic Mallow, I have been making my own marshmallows. Let me tell you, the home-made version is light years ahead of the store-bought varieties. There is a certain softness, lightness, and smoothness that isn't there in the mass produced version; plus, there is no chemically after taste. Bonus! The process couldn't be simpler; and if you plan ahead, there is no reason to buy marshmallows ever again.

Here's how to make them:

Homemade MarshmallowsRecipe courtesy Alton Brown
Printable Recipe


Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.

Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks

There you have it. Couldn't be simpler, really, and it's a lot of fun, too! The marshmallows are perfect for roasting over a campfire, for use in rice crispy treats, or for just eating all by themselves. Plus, there is the satisfaction of a job well done, and knowing exactly what ingredients went into the delicate little wonders.