When approached by the lovely Annie of the fabulous Blog Something Swell if we would like to co-host and create and entire party centered around one hot cocoa recipe, we jumped at the chance! I mean Chocolate, Marshmallows, Chocolate. Who could resist?!?
I share a confession with you. I have become slightly addicted to sweet confectionary goodness, in the form of marshmallows. I mean who am I kidding! I love S’mores and have enjoyed making different pairings. With that love for S’mores, outside of the usual campfire setting and after seeing the amazing things that are being done with S’mores, I decided to try my hand at a Homemade Marshmallow recipe.
After I made my first batch its has now become a bit of an obsession. How about you? Addicted now too? If this doesn’t do it for you check out a few variations that you can play with. . .
or coming soon our Toasted Coconut Marshmallows.
- 3 Packages Unfalvored Gelatin
- 1 1/2 Cups Granulated Sugar
- 1 Cup Light Corn Syrup
- 1/4 Teaspoon Kosher Salt
- 1 Tablespoon Pure Vanilla Extract
- Confectioners Sugar, For Dusting
- Sprinkle gelatin on top of 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit for 5 minutes. Beat to mix and add in 1/2 cup of your room temp corn syrup.
- Meanwhile, combine the sugar, 1/2 cup of 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 dissolved and the syrup comes to 240 degrees on a candy thermometer.
- Remove from the heat.
- With the mixer on low speed, slowly (to avoid burning yourself) pour the sugar syrup into the dissolved gelatin. Put the mixer on medium-high speed and whip until the mixture is very thick, about 12-15 minutes. Add the vanilla then 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 remaining confectioners sugar.
- OPTIONAL 2-3 Tablespoons Whiskey (Good Drinking Whiskey)
- At the moment of adding in the vanilla, I added in 3 Tablespoons of Whiskey for and added kick.
Pip’s. Have you heard? Well, if you have been living under a rock, welcome to the land of the living again and head on over to 4759 NE Fremont Street.
This donut shop, Pip’s Original Donuts, was featured in a little newspaper we like to call The New York Times (Read all about it!) and has just launched it’s Food Truck (lookie here!) that you can rent out. If that doesn’t blow your socks off… well I wash my hands of you.
These made to order bites of goodness come with such amazing toppings like honey sea salt and maple bacon, Or it’s season flavors like Strawberry Rhubarb, Blackberry Lavender or the most recent Cranberry-Honey Cream. When we say made to order, our donut eating hips never lie, you can actually watch them make your donuts as you sit and drink your latte.
Enjoy some photos to our most recent visit to Pip’s (because we go quite often) and enjoy the paparazzi style photos.
Pip’s Original Donuts Pairing We Love:
Smokey Robinson with the Maple Bacon – Just do it.
Emmylou with the Honey Sea Salt – Draws out the sweetness in the Tea, Delish.
Heart of Gold with Anything – just pure “Gold” in a cup.
Now the main reason you are only reading this, GIVEAWAY time, Enter here!!!