Wowowow! I can’t believe I’m about to blog my first post. I’m feeling super excited to click the “Publish” button, yet anxious that something is going to go wrong.
(The background story of my anxiety)
Many of my friends have been asking me to start a food blog for the past year, but I was always hesitant, doubting myself. I’ve always enjoyed sharing pictures of my finished desserts, but to actually write and post about them, not so sure. I always wonder, will they be good enough? Can I keep this blog going? Will people actually read my blog? Will people like it? The doubt. The uncertainty. Well, I’m tired of feeling this way. With this one step of signing up for a blog, I’m on my way to conquering my blogging fear.
(End of Story Ramble)
Well, I guess to get my mind off the nerves, I’ll talk about my summer so far.
August means summer right?! Well, this year I’ve spent a majority of my summer in San Francisco. When you think of San Francisco, that means Karl the fog (and yes, you heard me, the fog has a name) is always around, especially in the neighborhood I live in. If you’re not familiar with SF weather, summer clothes come out of the closet, when the highest temperature would be about 68 degrees. But as of lately, I’ve only seen cold, windy fog with a tease of sunlight in between. Not my favorite weather, I still don’t understand why I decided to go college in SF, when I love the hot, sunny weather.
To warm me up, on a cold, foggy summer day, I love to make my favorite cold weather drink, a cup of hot chocolate and curl up in a chair with a book. (The only plus side of having Karl hanging around.)
You ask, “What goes well with hot chocolate?”
I say, “Marshmallows!”
Marshmallows + Chocolate = Why would you deny yourself this???
I decided to give marshmallows a try. Homemade vanilla marshmallows to be exact. Marshmallows are quite simple to make really. Soften gelatin. Heat up the sugar syrup to a certain temperature. Whip the gelatin and syrup together. Spread into pan. Cool down. That’s basically it. The plus side is you can experiment with flavors, but I decided to stick with a simple vanilla flavor.
Please note that I made my marshmallows with a hand mixer, which isn’t ideal because you risk burning the motor out. But, when you really want homemade marshmallows and don’t have a stand mixer, you gotta give it a try. Although, I can’t wait until I’m back home in San Diego to give this recipe a try with a stand mixer.
Marshmallows are going to last me for a while…
…. and more marshmallows!
Ran out of space in my pan, so I decided to make marshmallow dollops.
Productivity. Working on my first post and enjoying a cup of hot chocolate.
P.S. Look at that melted marshmallow goodness.
Homemade Vanilla Marshmallows
- 1 cup cold water, divided
- 2½ tbsp (3 packets) unflavored gelatin
- 1½ cups (12 oz.) granulated sugar
- 1 cup light corn syrup
- 1/2 tbsp vanilla bean paste
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- ¼ cup cornstarch
- Nonstick cooking spray
- Place 1/2 cup of water into a mixing bowl. Sprinkle gelatin over the water. Set aside to bloom.
- In a small saucepan attached with a candy thermometer, combine 1/2 cup water, granulated sugar, corn syrup, salt and vanilla bean paste. Cook over medium heat until temperature reaches 240 degrees F. Once the temperature is reached, immediately remove saucepan from the heat.
- With the mixer on low speed, slowly pour the syrup into the bowl with the gelatin. Once all the syrup has been added, increase the speed to high. Continue to whip for about 12-15 minutes or until the mixture is thick and lukewarm. Add the vanilla extract in the last minute of whipping.
- Combine the powdered sugar and cornstarch in a small bowl, whisk to blend. With the nonstick cooking spray, lightly spray a 9x13 baking pan. Generously coat the bottom and sides of the pan with the powdered sugar and cornstarch mixture. Set aside the remaining mixture for later use.
- When the marshmallow mixture is ready, using a lightly greased spatula, spread the mixture evenly into the baking pan. Lightly sprinkle a layer of the powdered and cornstarch mixture over the top. Let stand uncovered for at least 4 hours to overnight.
- Remove the marshmallow from baking pan to a cutting board. Cut into desired shape with a knife, pizza wheel or cookie cutter (cover with powdered sugar mixture to prevent sticking). Once cut, add to a container with the remaining powdered sugar mixture and toss together to coat and prevent from sticking together.
- Store in an airtight container.
Source: Alton Brown