Since last Wednesday, we’ve been happily inundated with family and friends. The first in line was a good friend from Baltimore who was in NYC to watch the U.S. Open. She showed up with bars of chocolate and hours of gossip from B-more. I finally feel like I’m back in the loop!
Friday, my father-in-law came into town. He arrived bearing gifts; a suitcase packed with more of our books, this time dusty from the attic (honestly, our book collection is getting a little out of hand at this point); a couple packages of Cadbury’s Curly-Wurly chocolate bars for a certain pregnant lady (ahem); and enough energy to fell an elephant. If I had his stamina for socializing, I tell you, I would have a lot less interest in HBO’s current lineup. Let’s just say he makes me feel old.
Sunday evening, my brother come up to visit from Washington DC. Ours is the sort of relationship wherein he shows up, lets himself in to the apartment, clears my fridge of all its leftovers, falls asleep on the couch with ESPN blaring, meets up with his friends who live in the city, has an obligatory dinner out with the Big Man and I, and hops a Megabus back to our nation’s capital before I know what hit me.
And then there are these insane marshmallows. It was my first time ever making marshmallows, and now I feel stupid for never having tried them before. They were a total cinch to pull together, and the salted butterscotch sauce is completely irresistible.
Since it’s the first Thursday of the month, it’s time for The Leftovers Club- a monthly get together of food bloggers baking and making and trading goodies. This month I was paired with the incredibly sweet and talented Shaina from Take a Bite out of Boca; not only did she send me some banging thumbprint cookies, she also suggested making s’mores with these marshmallows, to which I had an an Oprah-ish “ah-ha!” moment; sweet and salty and chocolatey s’mores, just in time for the last of the good summery weather.
- for the marshmallows
- (adapted from Martha Stewart
- 2 envelopes unflavored powdered gelatin
- 1 1/2 cups white sugar
- 1/3 cup light corn syrup
- pinch coarse sea salt
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- you will need: one candy thermometer
- for the butterscotch sauce
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 6 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- coarse sea salt, for sprinkling
make the marshmallows:
Brush an 8"x13" pan with olive oil, then layer with parchment paper. Grease the parchment paper with olive oil, making sure all the sides are coated.
Pour 1/2 cup cold water into a bowl and sprinkle the water with the gelatin, making an even layer. Set aside and allow the gelatin to "bloom", and get thick.
While the gelatin is thickening, heat the white sugar, corn syrup, salt and 1/2 cup water over medium heat, stirring to dissolve the sugar. Allow this to cook down until the temperature measures 240*F, about 8 or 9 minutes.
Remove the syrup from the heat. Using a hand mixer set to low, slowly beat the syrup into the gelatin. Gradually raise the speed of the mixer, beating and scraping down the sides of the bowl as necessary. Beat for about 10 or 12 minutes, until the mixture is in stiff peaks. Stir in the vanilla.
Pour the marshmallow batter into the prepared baking dish, smoothing out the top. Set aside and let sit, uncovered, for at least 3 hours or overnight.
When ready, remove the marshmallows from the pan by lifting them out with the parchment paper and peeling the paper away from the marshmallows. Slice the marshmallows into squares and toss in the powdered sugar.
make the butterscotch sauce:
Combine both sugars, heavy cream, butter, salt and vanilla in a saucepan over medium heat. Stirring often, boil until the mixture has thickened, about 5 minutes. Remove from heat and allow to cool for a few minutes.
When the sauce is cool but is still liquid enough to pour, drizzle it over the marshmallows and sprinkle with a layer of coarse sea salt. Allow the sauce to set for at least 20 minutes before serving.
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