As the holidays approach us at the speed of a greased pig on slicked rails, this homemade marshmallows recipe is a delicious (and easy) way to make a few treats to keep on hand for guests, stuff into stockings or stuff into your own little happy mouth. You’ll be deliriously happy with yourself after making just your first batch.
At this point we’re well into December and you’re either deep into getting your fa-la-la-la-la on or your bah-humbug is in full swing. Either way both merry little elves and Grinches alike love a piece of candy every now and then. Right? Yeah…I’m right (why do you think they make elastic waist pants).
Whatevs…When it comes to Christmas, I go a little insane and make a ginormous amount of Christmas candy recipes for gifts. These sea salt caramels start getting requested in July…so my candy making craziness is rewarded. I’ve done the homemade marshmallows before, but they were just your basic puffy white vanilla marshmallows. Good….but always room for something better. So this year I became obsessed with making peanut butter marshmallows dipped in dark chocolate. Besides, is there a better flavor combo out there? Truth, I was just too lazy to make these bourbon homemade peanut butter cups this year.
Homemade marshmallows are ridiculously easy to make if 1 – you’re okay with working with molten sugar that’s just shy of the temperatures of Hellfire and 2 – you’re not afraid of everything (including yourself) potentially being coated in a white gooey mess. Be strong…you can do this.
I started out by making a very popular peanut butter marshmallows recipe, found on the internet, but wasn’t very happy with the results (see photo above). They were pretty flat, which is from all the oil in the peanut butter, and had a texture that I just did not like. Into the trash they went. This was not to become one of my treasured Christmas candy recipes.
I started searching for something I could use that wouldn’t cause the marshmallow to deflate. Who wants a flat marshmallow? I was about to give up when I stumbled across powdered peanut butter. Really! Powdered peanut butter! The peanuts are roasted then pressed with 85% of the fat and oils being removed. It’s got a bit of sugar and salt added, so this powder really tastes like peanut butter. The product is called PB2. I was able to buy it at my local nutritional store (it has a large availability in stores and online – click the PB2 link to go to their site and find out where it’s stocked by you). No one sent me this product – I found it to specifically make these peanut butter marshmallows.
Did it work? Yes.it.did! The very first picture in this post is the resulting batch of marshmallows. I knew as soon as they were mixing and I poured them out, that it had worked. I did a happy happy dance in my kitchen that, had I done it in an NFL end zone, I would have been fined HUGE money. (Huzzah! a new one to add to my Christmas recipes file.) If you regularly make homemade marshmallows, you’ll see a bit of a difference in the fluffiness between these and plain, but it’s not much. I also didn’t go all peanut butter crazy and make these super peanutty – but should have since I decided to give them a coat of dark chocolate.
Forget that these are arguably some of the worst food photos I have taken. These peanut butter marshmallows truly rock! Now get your butt in the kitchen and whip up a batch of these homemade marshmallows and make your (or someone else’s) day. I’ve got to run and hide these from Craig, who won’t stop shoving them in his mouth.
Sometimes more is better…screw moderation.
Recipe: Peanut Butter Homemade Marshmallows
Summary: My spin on a recipe from Epicurious
- 1/4 Cup Powdered Sugar
- 1/4 Cup Cornstarch
- 3 Packets Knox Unflavored Gelatin
- 1/2 Cup Cold Water
- 1 1/2 Cups Granulated Sugar
- 1/4 Cup Honey
- 1/2 Cup Light Corn Syrup
- 1/2 Cup Water
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 3 Tablespoons Powdered Peanut Butter
- 2 Egg Whites
- 10 Ounces Dark Chocolate (either in chip form or chopped fine if from a bar)
- In a small bowl, mix together the powdered sugar and cornstarch and set aside.
- Lightly oil a 9″x13″ pan with vegetable oil and lightly dust the pan with the sugar/cornstarch mixture, set aside. (spoon the mixture into a small mesh strainer and sprinkle into the pan lightly coating the bottom and sides)
- Pour the cold water into a large bowl (in your stand mixer or a bowl that you’ll be mixing the final product in).
- Sprinkle gelatin over top of the cold water.
- In a heavy saucepan, stir sugar, honey, corn syrup, the other 1/2 cup of water and salt together.
- Attach a candy thermometer to the pan and heat over high heat.
- Gently swirl the pan (not stir) until the temperature reaches 240 degrees Farenheit.
- While this is heating, whip the egg whites into stiff peaks and set aside.
- Slowly pour the hot syrup into the bowl with the gelatin.
- Mix (with your whisk attachment) on medium high for 8 minutes (you’ll see the mixture significantly increase in volume).
- Switch the mixer on to high and continue mixing for 3 minutes longer.
- Stop the mixer and add the vanilla, beaten egg whites and peanut butter powder to the marshmallow mixture.
- Turn the mixer back on high for 1 minute.
- Pour into pan.
- Using a lightly oiled spatula, smooth the top of the marshmallow.
- Gently sprinkle the top with the sugar/cornstarch mixture.
- Let stand over night.
- Lightly coat a cutting board with the sugar/cornstarch mixture.
- Tip the pan, with the marshmallow in it, upside down and gently begin to peel it from the pan, starting from one of the corners.
- Once on the cutting board, lightly sprinkle more of the sugar/cornstarch mixture on the top.
- Lightly coat a pizza cutter, or knife, with vegetable oil and cut marshmallows into desired size.
- Drop the cut marshmallows into the sugar/cornstarch and lightly coat all sides (this keeps them from sticking to each other).
- Gently melt the dark chocolate by putting the small pieces of chocolate into a microwave safe bowl and heat in 30 second intervals on high.
- Between each heating, stir with a spatula.
- Once it’s melted you can dip the marshmallows or drizzle it on top.
- Let the coated marshmallows sit for at least 30 minutes, or until the chocolate hardens.
- These will keep for at least one week in a covered container.
I got 80 marshmallows from this recipe (cutting them into approximately 1″ pieces)
3 tablespoons of the powdered peanut butter gives a subtle peanutty taste to the marshmallows. For a stronger peanut flavor, use 4 tablespoons.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 1
Culinary tradition: USA (Traditional)
Recipe by Pamela Braun.[/print_this]