…with homemade marshmallows, of course! So much more delicious than the grossly over-processed stuff you get in a plastic bag. It’s so easy, and you can cut them into virtually any shape! My friend Valerie ordered some from me, and I opted for short little squares so I could tie them up into neat little stacks. I spread the mallows out to cool on a baking sheet and cut away. You can also use the baking sheet and employ some cookie cutters. But, I have to say my favorite is to cool the mallows in a 9×13 baking dish so you end up with big, fat fluffy squares. It makes them perfectly dunkable for hot chocolate sauce!
This marshmallow recipe is adapted from the lovely Jill O’Conner and her wonderful bakebook Sticky Chewy Messy Gooey. The biggest difference in my recipe comes from a great tip I got from my friend and pastry chef Loren Wood: use non-stick baking spray (i.e. Baker’s Joy) allover the baking sheet/dish. The mallows will slide right off. I also found that keeping your offset spatula (a must) well-coated with the spray will keep that freakishly sticky gloop from being more of a pain that it already is. Happy non-baking!
1 cup cold water
3 tablespoons unflavoured gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
Powdered sugar for dusting
Pour 1/2 cup of the cold water into a large mixing bowl or the bowl of a mixer. Sprinle the gelatin evenly over the water, half hour or so.
In a large saucepan, combine the remaining 1/2 cup of cold water, the granulated sugar, the corn syrup and the salt. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
Increase the heat to high and let the mixture come to a boil. Cook the syrup, without stirring, until it reaches 240F on a candy thermometer. Do not allow the syrup to go past 244F or the marshmallows will be rubbery rather than tender.
Remove the syrup from the heat and slowly beat it into the dissolved gelatin with an electric mixer set at low speed. Increase the mixer speed to high and continue beating until the mixture is very thick and white but still warm – about 15 minutes. Beat in the vanilla.
Generously spray a 9/13 inch baking dish or large baking sheet with baking spray (i.e. Bakers Joy). Pour the marshmallow mixture into the pan, smooth the top with a spatula (that has been liberally sprayed as well).
Let the marshmallow stand, uncovered, for 8 to 12 hours to firm up. Turn the marshmallow from the pan on to a sheet of parchment. Cut into 20 large squares. Dust each square on all sides with more powedered sugar. Store in a tightly covered container until ready to serve.
Have you guys noticed the abundance of people posing with mustaches lately? Just this week I saw it here in cookie form via Bake it Pretty, here in stationery form via 100 Layer Cake, and here in chocolate at Miette’s Patisserie via Tartlette.
Simply stated: I love it, it’s freaking hilarious, and I want it at my Halloween party. But the problem? I didn’t have a mustache candy mold, and I didn’t have time to order one and have it delivered by tomorrow. So I pulled out my Wilton candy melts, some trusty parchment paper, and my pastry paint brushes, and in no time flat I had….THESE!
Don’t Kamin, Sarah, and Kimberly look simply dashing with their chocolate ‘staches? Tomorrow at the party I’ll stick them up in a styrofoam block covered with some cool wrapping paper, and hopefully everyone will see the humor and not think they’re chocolate worms or…well…you can use your imagination.
Step by step, ooh baby…
Here’s how to make ‘em when you’re sans a mustache mold:
1. Paint the ‘stache shape onto the parchment in a thin layer. Let it set up in freezer for a couple minutes; it doesn’t take long. And remember you can do several of these at a time.
2. Paint a little more and set the skewer on the side. Back into the freezer.
3. Here’s where my method gets a little less…methodical. I literally glopped on, for lack of a better term, the chocolate. It holds well and mounds up nicely, and since you already have the initial chocolate template has already been firmed up in the freezer, it won’t run past the edges into a big chocolate mess. Let it go back into the freezer for a couple more minutes to set.
4. Now you’re pretty much done, but glop on a little more chocolate to give it some depth and texture. It can stay in the freezer almost indefinitely.
My heartfelt thanks to everyone who shared in Halloween Week with me! It was a lot of fun, and we’ll have some post-holiday wrap-up stuff next week. Dunno about you, but I can’t wait for next year!
Photos by Kamin!
I’ve been waiting months to make Oreo truffles for my party. My friends love them. My co-workers love them. And I get the ugly ones all to myself; I don’t even share with Zack. Amy Atlas had some really cute brownie pops in ghost and pumpkin form (right here), and I loved how she put the stick coming out of the top instead of trying to defy gravity and putting the stick on the bottom. Once again I used the Wilton Sparkle Gel, which I’m still feeling pretty mixed emotions towards. I’m so happy with how they turned out, and I can’t wait to keep nommin’ on them on Saturday!
Don’t worry, condensation happened on the surface because I pulled these out the freezer right before I shot them, which is where they’ll stay until the morning of the party, which is when they’ll go to the fridge, and then to room temp a couple hours before the guests arrive. You can wipe the condensation off easily with a paper towel.
One more just for kicks and giggles…I had just gotten in my Halloween Johnny Cupcakes shirt that morning, so…
And by the way, those amazing skull and crossbone doilies are straight from my all-time favorite pastry decor supply website, Bake It Pretty. Thanks for the awesomeness, Amanda!
And one more thing…Oreo truffles can be made to suit any occasion, so if you’d like for the Atomic Cakery to whip some up for your next occasion, just email firstname.lastname@example.org!
Tags: Bakerella, Hoffman, Kisses, Oreos, Valentine's Day
This year for Valentine’s Day, I took a cue from Bakerella, one of my fave bloggers, and made some the most adorable Oreo Truffles you could ever hope to receive from your dearly beloved. I shaped them into jumbo-sized Hershey Kisses, wrapped them in aluminum foil, and made little flags that had an inside joke written on them. I gave several to the hubby so he could keep them stashed at work and think of his wifey, but since the recipe made so many, I gave them to some of friends and co-workers. I know it sounds so cliche, but they were so much fun to give! One of the gals at the office, my associate editor Karen, even kept her foil and flag and perched it on her desk. The inside jokes were as big of a hit as the goodness underneath it. Some of my faves are posted below:
Click here for Bakerella’s super cute blog and her Oreo Truffle Kiss recipe.
These are the ones I made for Zack. Aren’t they cute on my kate spade china?
For both Erin Moon and Stacey Norwood.
Another classic quote from The Office that I gave to Brandie, and “now we match! yay!” for Ruth (a quote from Meet the Spartans).
All boxed up and ready to go to work to spread the love.
Tags: chocolate, peanut butter, reese's
My sweet husband LOVES peanut butter. He calls it protein paste. We are both on diets, but being newlyweds and hopeless romantics, I CANNOT stop baking and making treats to show my love and affection. Seriously! I know, I know.
So I made him some homemade reese’s peanut butter cups. They are SO SO easy. They’re a joke they’re so easy. Sorry for the lack of exact measurements in the following “recipe,” but this is what we call organic. I’m kinda just making this up as I go along. Just add ingredients as you see fit for how many people you’re making these for. I mean, look at the ingredient list! It’s nothing but goodness for your body and soul. You can’t really mess these up.
Chocolate Chips (I used Milk Chocolate).
Melt your chocolate chips in a microwave safe bowl in 30-second increments, stirring in between (or go old-school and melt over a double boiler).
With a pastry brush, paint the inside of about 20 or so mini muffin liners (or jumbo…that could be cool) with the melted chocolate chips. You might be tempted to add in heavy cream or butter like you’re making a ganache, but don’t because the chocolate won’t harden. Pop ‘em in the freezer.
Mix together a couple cups of peanut butter and about a cup of confectioner’s sugar. Throw in a couple splashes of vanilla extract. Mix it all up and spoon into the muffin liners. Back in the freezer for a few.
Pour the last of your melted chocolate over the top and let them harden in the freezer of fridge till they’re set.
Serve and accept accolades and kisses of gratitude.