Spooky Homemade Marshmallows Recipes

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

SPOOKY HALLOWEEN MARSHMALLOW CHEESECAKE

Steps:

• Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the mixture about halfway up the side, but don't worry if the edge is slightly uneven - this will add a spookily craggy effect to the cheesecake. Chill in the fridge while you make the filling.
• Tip the marshmallows and milk into a saucepan set over a low-medium heat and stir until the marshmallows have melted. Leave to cool for a few minutes.
• Tip the soft cheese, cream and vanilla extract into a large bowl and beat together using an electric whisk. Pour in the still-warm marshmallow mixture and mix again until smooth. Remove the chilled biscuit base from the fridge and scrape in the marshmallow cheesecake filling. Smooth the top and chill for at least 2 hrs. Will keep chilled for up to a day.
• Heat the oven to 120C/100C fan/gas 1 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl with a pinch of salt and beat with an electric whisk until foamy - they should hold soft peaks when you lift out the beaters. Beat in the sugar 1 tbsp at a time until fully incorporated and the meringue is thick, shiny and holding stiff peaks.
• Spoon the meringue into a piping bag fitted with a large round nozzle. Holding the nozzle directly above the lined tray, pipe little blobs to make the meringue ghosts. Bake for 1 hr 30 mins, then leave to cool.
• When the meringues are cool, use an icing pen to draw faces on them. Carefully remove the cheesecake from the tin and put on a plate or cake stand. Arrange the ghosts on top just before serving. Will keep in the fridge for up to two days.