Happy Valentine's Marshmallows!

What better way to celebrate Valentine's Day than with sugar?  As promised, here is my recipe for Matcha Latte (green tea) marshmallows!  Homemade marshmallows are easy to make once you get the hang of handling hot sugar, plus you can add your own flavors/colors and they make great gifts.  For Christmas a few years ago, I made chai marshmallows by adding a bit (about 1 tsp) of garam masala to the batter.  They were delicious and I've had requests for more!  This time, my sister-in-law requested some Matcha Latte flavored marshmallows, and I think they were successful.  They came out slightly grainy from the tea powder, but they taste just like match latte with milk and sugar.  Next time I make these, I will add in the powder sooner (so it dissolves in the warm sugar) and that should clear up any graininess.  
To make marshmallows, it is best to have a standing mixer.  Because you pour boiling hot sugar into gelatin while whisking, the whisk for about 10-15 minutes, it would be extremely hard to do this by hand.  If you don't have a stand mixer with a whip attachment, ask a friend!  This would be a great recipe to try together.  Plus, this one recipe makes a lot of marshmallows (depending on what size you want them), so you'll have plenty between the two of you!
Also, prepping all your equipment is key to making great marshmallows.  If all your equipment is ready to go, then you will have better control of the process, especially when it comes to boiling sugar.  My best advice is be prepared, and stay calm!

Homemade Marshmallows 
Adapted from Alton Brown (he is the best after all!)

3 packages unflavored gelatin (I used Knox brand)
1 cup ice cold water, divided in half
12 oz granulated sugar or 1 1/2 cups
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup confectioner's sugar and 1/4 cup cornstarch, whisked together
nonstick spray

Additions:
1TB Matcha Latte 
or 
1 tsp garam masala
or
a few drops of food coloring
or 
other flavors/spices/extracts


Equipment needed:

stand mixer with whisk attachment
food or candy thermometer
pastry brush
lightly oiled spatula

NOTE: I didn't have a whole cup of corn syrup (only a half cup), so I used 2 cups of granulated sugar to replace the 1/2 cup of syrup.  I don't think it made a big difference.
NOTE #2: I put in the vanilla with the sugar as it boils, which your not supposed to do (because I didn't read the recipe carefully).  However, they turned out fine.
NOTE #3: I would have a bit more powdered sugar and cornstarch on hand.  You will use it to "flour" the pan you'll put the marshmallows in, as well as use it dust them after they're cut.

Set up!
1. Set up your stand mixer with a whisk attachment and bowl in place.

2. Get out a small sauce pan for boiling the sugar.
3. Make sure you have a food or candy thermometer ready to go.

Here is my food thermometer that temps to 450F...the only bad thing about this is that you have to keep checking the temp.  A candy thermometer (showed below) usually has a clip on the back that allows you to attach it to the pan so you can watch the temperature continuously.  However, my clip broke, so now I use my food thermometer.

4. Place pastry brush in a glass of cold water.  You can use this to wash down the sides of the pan while the sugar is boiling so it doesn't crystallize.  It can also be used to wash the sugar off your thermometer each time you check the temperature.  If you have a candy thermometer, just attach it to the side of the pan, then wash it later.

These plastic pastry brushes are awesome!  They are cheap, effective, and easy to clean!

5.  Lightly oil a casserole dish (or whatever dish you would like to use) with nonstick spray, then pour some of the powdered sugar/cornstarch mix into it.  Shake it around so it coats all the sides, then pour off and reserve the extra.

Directions:
1. Place gelatin in the bowl of the stand mixer with 1/2 cup water.  

2. In a small saucepan, combine 1/2 cup water, sugar, corn syrup and salt.  Place over medium high heat and bring to a boil. Do not stir. Watch the sugar carefully, and if it starts to boil up too high, or boil over, take it off the heat immediately and set aside until is subsides.  The bubbles should stay about 1 inch below the rim of the pan while boiling.
NOTE: While the sugar boils, use your wet pastry brush to gently brush down the sides of the pan so the sugar doesn't crystallize. 

The sides of your pan should be this clean!

3. Use a candy or food thermometer to check when the sugar reaches 240F.  The sugar usually reaches 200F pretty quickly as it boils off the water, but it will take several minutes to reach 240F.  Just be patient. 

4. Before the sugar reaches the proper temp, turn the mixer on it's lowest setting.  Immediately after the sugar hits 240F, turn off the heat, and take the pan off the heat immediately.  While the mixer is going, pour the hot sugar between the whisk and the side of the bowl.  
NOTE: pouring the sugar into the bowl is the most difficult part.  You want to pour it in quickly, but not so fast that it splatters.  Also, make sure to not pour it directly on the whisk because that will spray hot sugar all over the bowl, which will harden.  The hard sugar could potentially break off into your marshmallows, plus it is hard to clean.  Same goes for not pouring it down the side of the bowl.  Try to be as clean as possible.
Then, turn the mixer on high.  Now is the time to add in the Matcha Latte (or other flavoring/coloring) and vanilla.  Keep it whisking on high until the bowl is lukewarm, about 10-15 minutes.  

Add in the Matcha Latte now!

OO! Light and Fluffy!

I added in the matcha latte a little too late...so it didn't dissolve properly...

You can feel the sides of the bowl to see how cool it is, or turn the mixer off and test it with your finger.  You want the marshmallow batter to be warm, so it is easy to pour and shape, but not hot.  

5. Once the mixture has cooled to lukewarm, it should be light, fluffy, and elastic. Use a lightly oiled spatula to remove batter into your prepped dish.  Sprinkle some of the sugar/cornstarch mixture on top, and dust your hands, then press the batter down to shape it into the dish.

YUM!!!!

6. Let marshmallows sit at least 4 hours or overnight.  I always let mine sit overnight so they firm up and aren't so sticky.

7. Over turn the huge marshmallow onto a cutting board, aluminum foil, or parchment paper. Cut marshmallows in any shape you desire (now is the time for fun cookie cutters!).  
NOTE: Lightly oiling your knife or cookies cutters will prevent the marshmallows from sticking.
Place the rest of the sugar/cornstarch mix in a large bowl and toss cut marshmallows in it.  Then, put the marshmallows in a strainer to shake off the excess.

8.  Store in an airtight container for up to 3 weeks.

Happy Valentine's Day! Enjoy! :)