Homemade Marshmallows: Lightly butter, or spray
with a non stick vegetable spray, the bottom of a 13x9x2-inch
pan. Line the bottom of the pan with parchment paper. Then sift
about 1/4 cup (30 grams) of confectioners (powdered or icing) sugar onto
the bottom of the pan (this will help release the set marshmallow
from the paper).
Next, place 1/2 cup (120 ml/grams)
cold filtered water into the bowl of your
electric stand mixer that is fitted with
a whisk attachment (or with a hand mixer). Sprinkle the gelatin over the water and let stand
until gelatin softens, about 10 minutes.
Meanwhile, in a heavy two quart
(2 liter) saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup
(120 ml/grams) cold water. Stir over medium heat until sugar dissolves and
the mixture comes to a boil. Cover the saucepan with a lid and let
boil for about 1-2 minutes to allow any sugar crystals to dissolve
from the sides of the saucepan. Remove the lid and attach a
candy thermometer to the side of the pan. Increase heat to medium high and
boil, without stirring, until the syrup reaches 240 degrees F (115
degrees C) (this will take about 10 minutes).
Remove from heat.
With the mixer running at
low speed, slowly pour the hot syrup into the gelatin mixture in a thin
stream down the side of the bowl. Gradually increase the speed to
high and beat until the mixture has tripled in volume and is very thick
and stiff, about 10 minutes (looks like thick marshmallow cream).
Add the vanilla extract and beat to combine.
Scrape the 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 1/4 cup (30 grams) of confectioners sugar and let stand, uncovered, at room
temperature until set, about 8 hours.
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 that has been dusted with
confectioners sugar. Peel off the parchment paper (the marshmallow
will be sticky) and dust the top of the marshmallow with
confectioners sugar. Cut the marshmallow into small bite-sized
cubes using clean kitchen scissors,
a pizza roller,
or a sharp knife. Dip the cut sides of the marshmallows in
additional confectioners sugar. Shake off excess sugar. You will
need 6 cups (450 grams) of miniature marshmallows. The marshmallows can be stored in an airtight container, at room
temperature, for up to two weeks.
Marshmallow Bars: Line the bottom and sides of a 9 inch (23 cm)
square baking pan with parchment paper or wax paper.
Place the 6 cups (450 grams)
miniature homemade marshmallows in a large bowl.
bowl, placed over a saucepan of simmering water, melt the butter,
peanut butter, and butterscotch chips until smooth. Remove from heat
and let cool until tepid. Then pour over the marshmallows and
gently fold, using a spatula or large spoon, until all the
marshmallows are coated with the peanut butter mixture. Pour into
the prepared pan and smooth the top. Can decorate the top with candy
sprinkles. Place in the refrigerator until
firm (about one hour).
Remove the bars from
the pan using the parchment paper. Use a large knife to cut into
bars. The Peanut Butter Bars can be covered and stored in the
refrigerator for about two weeks or they can be frozen for two
Makes about 27 - 1 x
3 inch (2.5 x 7.5 cm) Bars.