Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.
The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.
The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.
And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.
1 Cup of Light Karo Syrup
0.625 Fluid Ounces of Cheesecake Extract
3 (1/4-ounce) Envelopes of Unflavored Gelatin
1 Cup of Water
1 1/2 Cups of Sugar
1/4 Teaspoon of Salt
Approximately 1/2 Cup of Powdered Sugar
Prepare a 9x9 (or something similar) baking pan by coating it in cooking spray then powdered sugar. Be sure to shake out any excess sugar. Set aside.
In your stand mixer, pour in 1/2 cup of water then sprinkle over the gelatin. Allow the gelatin to bloom while you prepare the rest of the recipe. Be sure to attach your whisk beater.
In a small saucepan combine the karo syrup, sugar, salt, and 1/2 cup of water.
Heat over medium heat, cooking until the candy reaches 240 degrees Fahrenheit or soft ball stage.
Once at the desired temperature, remove the mixture from the heat and allow the bubbles to dissipate.
With your stand mixer on low, slowly pour the candy mixture into the bowl.
Once the mixture is full incorporated, turn the speed up to medium. Whisk the mixture for approximately 10 minutes or until the mixture folds back onto itself in a thick ribbon.
After the mixture is at the desired texture, beat in your cheesecake extract.
Pour the mixture into the prepared baking pan. Smooth the top of the mixture with wet hands.
Allow the marshmallows to set for at least 4 hours before slicing.
After slicing, coat eat marshmallow in powdered sugar to subdue their stickiness.
This recipe is copyrighted
As a death row inmate, my last meal would most certainly include my mom’s meatloaf sandwich, loaded fries, and those cheap gooey brownies you make from a box mix.
I know kind of morbid, but we have all contemplated it or discussed our last meal with our friends.
I am not afraid to admit (even though I can be a food snob at times) that I absolutely love those cheap and easy box mix brownies. You are lying to yourself if you do not agree. The reason is simple: they come out perfectly soft and chocolaty every single time.
So why not take oozy, fudgy brownies up a notch? This recipe came about rather seamlessly; in fact I had been thinking about creating the dessert for sometime. I purchased some churro marshmallows to snack on, and quite honestly they tasted horrible on their own. As to not waste them (or my money) I decided to repurpose them.
You can buy them here. You can also make your own by coating plain marshmallows in butter and a cinnamon sugar mixture.
This recipe is a take on those classic fudgy brownies, but with a graham crust, Mexican chocolate, and charred churro marshmallows on the top.
Mexican Chocolate & Churro Marshmallow S’more Brownies
- 1 Cup of Graham Flour
- 1/4 Cup of AP Flour
- 2 Tablespoons of Brown Sugar
- 1/2 Teaspoon of Baking Powder
- 1/4 Teaspoon of Baking Soda
- 1/2 Teaspoon of Salt
- 1/4 Teaspoon of Cinnamon
- 6 Tablespoons of Butter, softened
- 2 Tablespoons of Molasses
- 2 Tablespoons of Milk
- 1 Teaspoon of Vanilla Extract
- Prepare a 9 inch square baking pan by lining it with parchment paper. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- In your stand mixer, cream the butter and sugar together.
- While that mixes, combine your dry ingredients into a small bowl. Mix together.
- Slowly mix in your dry mix, alternating with the remaining wet ingredients. Mix until all of the ingredients are fully combined.
- Press down mixture into your prepared baking dish to create one even layer of crust.
- Bake for 10 minutes, then remove from oven and set aside.
- 1 Bag of Churro Marshmallows, cut in half length wise
- 1 Cup of Sugar
- 2.7 Ounces of Mexican Chocolate, Grated
- 1 Tablespoon of Cocoa Powder
- 2 Eggs
- 1 Cup of Vegetable Oil
- 1/2 Cup of AP Flour
- In a stand mixer, combine flour, sugar, cocoa powder, and Mexican chocolate. Mix to combine.
- Slowly add in each egg, mixing until fully combined.
- Last mix in your vegetable oil.
- Pour over graham crust. Bake at 350 degrees Fahrenheit for 25 minutes, or until toothpick inserted in the center comes out clean.
- Once baked, remove from oven and place marshmallows on the top of the brownies in a single layer, cinnamon side down. You want the cut side to be facing up. The residual heat from baking will cause the marshmallows to stick.
- Once the brownies have cooled and before serving, torch the marshmallow top with a baking torch. If you do not have one you can use your oven on broil.
- Slice and serve.