Marshmallows

This is the basic recipe I use. To change it up, you can replace the syrup or water, or add spices. Note that chocolate marshmallows are hard! The consistency changes quickly, so I suggest starting with vanilla, then start working on your combinations. I will add some ideas in another post (eventually).

I will be making these at 12 pm EDT on Twitch.tv/Nascmile, along with Blackberry Balsamic Pork and some sort of veggie.

Ingredients:
2 envelopes (17 g.) gelatin
125 g. AND 80 g. cold water, separated
200 g. sugar
100 g. light corn syrup
110 g. egg whites (about 4 eggs worth)
pinch salt
15 g. vanilla extract or seeds of one bean

Separately, whisk together 140 g. each of 10x sugar and cornstarch, this will be the coating. If making chocolate or flavored marshmallows, you can add cocoa powder or spices for part of the sugar weight.

THIS MOVES QUICKLY. READ ALL DIRECTIONS TWICE AND HAVE INGREDIENTS MEASURED AND READY TO GO. LINE A COOKIE SHEET OR PYREX SQUARE DISH WITH PARCHMENT THEN HEAVILY DUST WITH MALLOW COATING.

Sprinkle the gelatin over a bowl with the 125 g. cold water and set aside to bloom.

In heavy-bottomed saucepan with candy thermometer nearby, mix sugar, corn syrup, and 80 g. water. Start cooking over medium-high heat.

Put egg whites in mixer and lightly mix until frothy. Add salt and pulse again.

When syrup hits 210 degrees F/100 C, put mixer on high until Firm Peak Stage. When syrup hits 245 F/120 C, WHILE MIXER IS RUNNING ON HIGH, SLOWLY pour HOT syrup into firm whites. It is best to do this along the side, depending on your mixer.

Put gelatin into the still-hot pan to melt, then pour into the mixer WHILE STILL RUNNING ON HIGH, again.

Add extract/seeds and whip for 5 minutes until cool and very thick.

Spread or drop cooled mix onto sheet, either by spoonful (mounds of mallow) or spread thickly on sheet or in pan (squares). Dust again completely. Shake in mallow mix again before storing.

BLACKBERRY MALLOWS: I will cook some blackberries in water then strain well to try to make them purple!

UPDATE: Ok, so blackberries are unavailable at the moment, so instead I cooked about 1 cup of blueberries/raspberries in 1 cup of water until soft, then strained well and used that for the water. Also, I used honey instead of corn syrup. They are delicious, would recommend!