Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Vianney Rodriguez of Sweet Life gives fluffy homemade marshmallows a Latin spin thanks to a few swirls of rich dulce de leche.
Photo: Vianney Rodriguez
Dulce de Leche Marshmallows
Makes 24 large marshmallows
I have been making homemade marshmallows for over 12 years. Have you ever tried making them at home? They are surprisingly easy to make, only requiring a few ingredients, and are gooey, sweet, and so much tastier than store-bought. I usually make peppermint or original, but this time I wanted to add a few swirls of dulce de leche to the mix.
Nonstick cooking spray, for baking sheet
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 ½ cup water
4 envelopes unflavored gelatin (3 tablespoons plus 1 ½ teaspoons)
2 teaspoons pure vanilla extract
1 ½ cup dulce de leche (I used Nestle’s La Lechera dulce de leche)
1 ½ cups confectioners’ sugar
Liberally spray a baking sheet with non stick cooking spray. Set aside.
Put granulated sugar, corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238° F on a candy thermometer, about 9 minutes, creating a syrup.
Meanwhile, put ¾ cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Quickly pour half into prepared baking sheet, drizzle with dulce de leche, and top with remaining mixture. Smooth top with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar. Spritz nonstick cooking spray into a paper towel, and use it to lightly oil both sides of a sharp knife. Then cut marshmallow into 2-inch squares. Sift remaining ½ cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
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