Holiday baking season is almost here!! And today’s post is getting us started in the right direction. Around the holidays, we all love gifting sweet treats to the special people in our lives. Because nothings says you’re the best neighbor… or you’re a rock star teacher to my kids… or hey, thanks for being the best hair stylist who not only tames my crazy locks but also listens to my crazy stories… like a dessert made in your very own kitchen. We bake, bake, bake and then bundle up these little treats into packages filled with love and gratitude. It’s what we do!
So today’s feature is the perfect companion for your holiday prep. It includes a stellar recipe that absolutely needs to be on your baking list this year. Gourmet marshmallows from the queen of gourmet marshmallows! Make them in large batches, cut, and create a perfect little present. Go traditional or spice things up with one of the many flavor variations you’ll find below. The cinnamon marshmallows are begging to top your sweet potatoes at Thanksgiving . Personally, I’m loving the idea of a mint marshmallow floating in my hot chocolate. Delicious!
It all comes to us from the new book, Butter Baked Goods by Rosie Daykin, owner of Butter Baked Goods in Vancouver B.C.. Rosie is a passionate home baker who dreamed of opening a bakery since she was six years old. After a successful career as an interior designer, she transformed her favorite hobby into a phenomenal success story when she opened Butter Baked Goods. The bakery now operates in two locations and Butter’s baked goodies can be found at over 300 retail locations across North America. Her new book is a true delight filled with real, achievable, down to earth baking recipes that will warm your heart and fill your kitchen with dreamy nostalgia. And it all started with these marshmallows!!!!
I know you’ve seen these marshmallows in your favorite stores. I first remember drooling over them while standing in line at Sur La Table. They were up by the register and somehow they jumped into my basket. Fluffy, melt in your mouth sweetness in a perfect little package. What’s not to love about that?! And now you’ll be able to create these airy little bites in your own kitchen. Not to mention all of the other tempting treats found within the pages of Butter Baked Goods.
Rosie Daykin from Butter Baked Goods:
“If there is one item that really put Butter on the map, I would have to say it’s our marshmallows. Back in 2007, when Butter first opened, the gourmet marshmallow was still a bit of a mystery. Most people didn’t know there was a tasty alternative to store-bought marshmallows available. But word soon got out, people started talking, and my brain got ticking. Butter now makes 18 flavors of marshmallows, and I’m always coming up with new varieties—but Butter’s Vanilla Marshmallows are the classic we opened our doors with.”
BUTTER’S FAMOUS MARSHMALLOWS
a recipe by Rosie Daykin from Butter Baked Goods
(makes about 64 (1- × 1-inch) marshmallows)
1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
1⁄2 cup light corn syrup
1⁄2 teaspoon salt
2 tablespoons pure vanilla
Generous amount of icing sugar to coat the marshmallows, about 2 cups
YOU WILL NEED: (9- × 9-inch) baking pan, buttered
STEP 1 : In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
STEP 2 : In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
STEP 3 : Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
NOTE : Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.
STEP 4 : Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.
STEP 5 : Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
STEP 6 : Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
STEP 7 : Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
STEP 8 : Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
STEP 9 : Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
If you—and most of your kitchen—are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time. Here are some additional marshmallow variations:
TOASTED COCONUT MARSHMALLOWS
My personal favorite! Just substitute the 3 cups icing sugar with 3 cups unsweetened shredded coconut. To prepare the coconut: Preheat the oven to 325°F. Sprinkle the coconut onto a cookie sheet in one even layer and bake in the preheated oven for 15 minutes, until the coconut is a lovely golden brown, stirring every 5 minutes to make sure it toasts evenly. Remove from the oven and allow to cool. Follow Steps 8 and 9 to coat the marshmallows completely in toasted coconut.
In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam (any variety will do) until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe.
These are fantastic in hot chocolate! Add 1 teaspoon of mint extract and 1 drop of green food coloring at Step 4 of the recipe. Make sure you do this at the end of the whisking process—if you add it too early it prevents the marshmallow from achieving its proper volume.
Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup instead of the water in Step 2.
Another yummy option for your hot chocolate or, even better, melted on top of your sweet potatoes at Thanksgiving. Add 2 teaspoons of ground cinnamon at Step 4.
Excerpted from Butter Baked Goods by Rosie Daykin, Copyright © 2013 by Appetite by Random House. Used by permission of the publisher. All rights reserved. Cover and book design by Kelly Hill. Images by Janis Nicolay.
I live in South Africa. I am not sure we have light corn
syrup. What can I use, to replace this.
Karen Gianni says
I’m particularly glad you’ve included flavored marshmallows as gifts. I’ve been collecting the stuff I’ll need, plus exciting Flavors recipes. The packaging looks great, and I’ll sure look into that. Thanks.💜
I look forward to making these for family and friends. I would assume the shelf life would be the same as any baked good…a week max, or it would be hard… what I would like to know is, what can I use to substantiate the corn syrup? I am allergic…
I’m interested in making chocolate marshmallows. How is this done? Do I use cocoa powder or a chocolate baking bar?
For those wondering – store the marshmallows in a dry airtight container, separate with parchment paper, and they last about a MONTH.
If you dip them in chocolate or add in mix ins, it shortens the shelf life.
Thank you for this!!! I love marshmallows, and recently tried licorice flavored ones which I totally loved and now crave. I have tried using powdered licorice, but it wasn’t as good as I hoped. Any suggestions??? Thanks again.
Jennifer Diprose says
I would like to ask ,what I don’t seem to be able to buy is :light corn syrup: ,….what could I use as a substitute .for this recipe ,…with thanks ….
The texture is great but the vanilla flavoring is very overpowering. I would cut it in half next time. Added pumpkin pie spice to the powdered sugar and vanilla is still very strong.
Unfortunately, these did not turn out for me. I am pretty disappointed…They never firmed up and the raspberry ones melted into blobs even when in the fridge. I highly recommend not putting more than a teaspoon of vanilla in as it is very over powering and could ruin them. Back to my hunt for a good egg free recipe :/
I’ve made other marshmallow. recipes and I would like to try this recipe but just can’t seem to wrap my brain around the part where you boil for 1 minute. Is that enough time? This is the only recipe that I’ve seen that doesn’t cook syrup to 240 degrees.
Wow have just made the toasted coconut marshmallows and I am stoked they have turned out perfectly, Off to try and make the raspberry ones now, new passion started. Thanks so much for a fabulous recipe.
Hello! I made these marshmallows yesterday and finally cut them up today after an excruciating wait!! I’m super happy with them, the texture is so soft and cloud-like, just amazing! However, despite using double-fold vanilla (where you only need to add half the amount of vanilla called for in the recipe), the vanilla isn’t very strong and I can taste more of the gelatine. They’re still really delicious, but could have definitely used more vanilla. I’m going to make them again (with more vanilla, of course!) and some of the flavor variations, too. Thanks for sharing the recipe! 🙂
I just wanted to say that homemade marshmallows have been a revelation. I stuck with vanilla for my first batch and they were delicious, soft billowing clouds of vanilla. For my second batch yesterday (I waited a whole week!) I swapped the water for Havtorn juice (seabucthorn). They are to die for! A fragrant delight, in the palest shade of orange, and the sharp tangy berry flavour is beautifully offset by the sweetness of the marshmallow. I think I’ve found my perfect hostess gift. Thank you!
Looks like a great recipe, can’t wait to try it!
I’ve been researching homemade marshmallows and all but this recipe calls for 1 cup of corn syrup not the 1/2 that this recipe calls for. How does the finished product differ with Half cup verses full cup? Thanks!
Carrie Sellman says
I’m not sure Lyndi as I have not tried the other recipes. If you give them both a try, let us know how they compare. Thanks!
Jeanette Kramer says
3 envelopes unflavored gelatin is how many teaspoons or tablespoons?!
Wow! I’m surprised I caught this so soon after you posted lol. It should be three Tablespoons. My standard marshmallow recipe calls for 3 packs of gelatin or 3Ts, so I’m assuming this one is the same
I, too, am confused about the “not cooking to 240” thing. I don’t see how the marshmallows could set up. So I guess I will just have to make them and see! As soon as I can go to the store and get some more gelatin. Yum, yum…..
I made these last night – two batches (one vanilla, one peppermint). I was really leery of the “boil for one minute” thing because all the other recipes tell you to reach 240 degrees. But it worked amazing! They are beautiful, taste great, and SO easy and quick to make. I am so impressed with this recipe….thank you, thank you, thank you!
Was so excited to try this recipe but it didn’t whip up at all (and I whipped for a long time!!!) I could only get vege-gel……..would this be the reason why?
I’m in a friendly bakeoff with friends and so I was looking for a marshmallow recipe to go with my camping/s’mores theme. The main theme is chocolate. I decided to make a dark hot 🍫 chocolate cake with marshmallows to top it. I could have bought store bought marshmallows but figured that would ruin the spirit of the bakeoff. I just finished whipping up the batter (I admit I cleaned the spoon, spatula and bowl the old fashioned way) and boy, is it delicious! I can’t wait to taste the finished results tomorrow.
Has anyone made the marshmallow grenades? The temp of 220 seems to be off should be at least 230. As well the marshmallows melt quickly when put into the Carmel if it is only left to cool for a minute . Very difficult recipe. Any hints to make this recipe easier?