Beginner | 19 min
Taught by Karen Solomon
This holiday season, forego the store-bought marshmallows and whip up a batch of these chunky, light, and flavorful treats. Not only are they the perfect topper for your mug of cocoa, but they also toast up perfectly over open flame. In this class, Karen will show you how to use a candy thermometer to ensure perfect texture and prepare the pan so you don’t wind up with a goopy mess. At the end, Karen will show you how to roll the marshmallows in powdered sugar, cocoa powder, and toasted coconut, which make for perfect gourmet gifts.
Learn how to:
  • Use a candy thermometer to make marshmallow creme
  • Press the marshmallow into the pan
  • Cut marshmallows into cubes
  • Roll marshmallows in sugar
 
What you’ll get:
  • An in-depth class on how to make marshmallows at home
  • 5 HD video lessons you can access online anytime, anywhere
  • Detailed supply list
  • Step-by-step instruction by expert instructor Karen Solomon
  • The ability to leave comments, ask questions and interact with other students


Chapters
Introduction
00:56
Materials
02:36
Make Marshmallows
05:01
03:04
05:09
Variations
02:36
Materials
Here’s what you’ll need:
Ingredients:
  • Cooking oil (for greasing the pan)
  • 2/3 cup water
  • Pinch of kosher salt
  • 3 (1/4-ounce) envelopes unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar (for dusting)
  • 1 cup toasted unsweetened shredded coconut (optional)
  • 1 cup unsweetened cocoa powder (optional)
Equipment and Tools:
  • 8 by 8-inch pan
  • Fine mesh sieve
  • Straight-sided saucepan
  • Clip-on candy thermometer
  • Pastry brush
  • Spatulas
  • Cutting board
  • Sharp knife
  • Electric mixer with whisk attachment
  • Parchment paper or waxed paper
  • Paper towels
  • Chopsticks (optional)
Discussion
Notes
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Transcript
Class Discussion
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