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Marshmallow – Chamallow

Sounds like an insult but really it is just pillowy cottony light homemade marshmallows that I am including in my gift baskets. When I was a child, they were known to me as "chamallow", I guess the French had an issue with the pronounciation, but if you were a purist, they were "guimauve" and they were good…no matter what you called them!

I had been wanting to make them from scratch for a while and although the technique is not difficult I never really had the occasion to take out the powdered sugar, candy thermometer just because I had 30 minutes to kill and why not stand at the stove to watch that syrup get to 260!

When T&D invited us to dinner and I was preparing their goodie basket I remembered a long standing joke regarding T. and some very precious marshmallows. About two or three Christmases ago, he was showing the town to a couple of friends visiting for the holidays and they stopped at a Williams Sonoma store. The ladies got a couple of items and T. grabbed a couple of bags of marshmallows. I had never seen someone as close to a heart attack as when the cashier said :" And your total comes to $30, sir"….. were they coated with gold, was there a precious stone inside one of them? Not wanting to look like a Scrooge, T. took out his wallet and paid. The worst part was that they were not "that" special….and that really bites coming from a fine-gourmet store.
As a joke I decided to make him a couple of bags and the three marshmallows you see in the picture above are the ones that I managed to save for us to sample.

The process is actually quite easy and like in most things confectionary the only requirements are a good dose of patience, following instructions, and a thermometer.

Marshmallows, adapted from Cooking Light:

2 1/2 envelopes unflavored gelatin (2 tablespoons plus 1 1/4 teaspoons)
3/4 cup cold water, divided
2 cups granulated sugar, divided
2/3 cup light-colored corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg whites
2/3 cup powdered sugar
3 tablespoons cornstarch

Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray.
Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.
Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).
While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy.

Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.
Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.
Yield: 8 dozen

Results? Delicious! I am definetely making more! Next time I am trying them in color!

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Anonymous December 5, 2006 um 7:37 am

Could I put in a special order for peppermint! I keep seeing these fresh marshmallows every Christmas and wanting to make some and too many other things get in the way. So good and from Cooking Light.

Anonymous December 5, 2006 um 12:02 pm

I’ve wanted to try making real marshmallow for awhile but have been put off by the fact that I only have a handheld mixer and the recipes I’ve read have warned that the mixture is insanely tough and hard to mix.

Reckon this would work with my puny little hand held?

Helene December 5, 2006 um 12:46 pm

Tanna: it’s definetely something to try once. I was thinking about peppermint too!

Ellie: the mixture is not tough but it takes a long time to cool and fluff up. I beleive a hand held mixer would work but it will take longer. Try a bach, the ingredients are not expensive and it it does not work you won’t be out that bad. Good luck!

wheresmymind December 5, 2006 um 2:19 pm

Now all we need to do is make homemade "Peeps"!!

Anonymous December 5, 2006 um 2:47 pm

Yes, patience is definitely the word to use when making marshmallows.

Brilynn December 5, 2006 um 2:47 pm

I had a disaster of a time when I tried to make marshmallows, yours have put me to shame!

Lis December 5, 2006 um 3:16 pm

Between these marshmallows, the coconut honey, the biscotti and the lemon syrup I’m doing everything I can to NOT quit my job, say goodbye to Hubbs and just move in with you and B. God.



Sara December 5, 2006 um 10:12 pm

That is so cool! I’ve always wanted to try those gourmet marshmellows, but the prices! I’m going to try these.

Helene December 6, 2006 um 2:44 pm

wheresmymind: that could be my next challenge. A Santa one for Christmas?!

Brilynn: why not try again? The ingrdients are cheap and what is the worse that can happen? …You covered in sugar!

Lisa: what would Hubbs say? Bring all your yummy dinner recipes because you have me drooling everytime!

Edith December 6, 2006 um 4:13 pm

Hi I have been a silent reader of your wonderful blog. Can I seek your permission to link your blog to mine? Regards.

Louise December 6, 2006 um 7:50 pm

Je viens de découvrir ton blog… and I’m going to make "shomallows" (like I used to say!) this weekend.

Tea December 6, 2006 um 8:01 pm

These look wonderful. What lucky people to be getting a goodie basket from you!

I’m curious about a cinnamon marshmallow. That sounds good floating in a cup of hot chocolate…

Sandra Le Petrin December 7, 2006 um 1:55 am

Ils sont parfaits!!
Moi aussi il y a quelque temps, je m’étais amusée à en faire: ronds et en couleur!! Des roses, des verts.. très régressif!!
La prochaine fois, esssaie l’eau de rose ou de fleur d’oranger à la place de la vanille: ça te rappellera des souvenirs!!

Anonymous December 9, 2006 um 3:58 am

I’ve got a batch of these cooling in my fridge right now…hopefully they’ll have set by tonight and I’ll be able to enjoy some lovely home made chamallow goodness!!

Stephanie December 13, 2006 um 7:26 pm

Ok, that’s some gorgeous marshmallow!

I’ve been wanting to try something like this, using agar agar instead of gelatin, and this seems like the perfect recipe. Thanks!

Anonymous December 14, 2006 um 3:41 am

I had made marshmallows before and they are my favorite but I never made it with egg whites. I had only made it with gelatine; do the egg whites make the marshmallow even fluffier?


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