Vanilla Marshmallows

Sorry for the lack of posts lately, I'm in Canada visiting family and friends right now.  I'm actually doing loads of baking while on vacation (you know you love to bake when...) so expect some fun delicious posts in the upcoming weeks! :)

I have wanted to make marshmallows for a while.  I love the "artisan" marshmallows that you can buy at specialty stores, they're so much more flavorful than grocery store marshmallows without that funny chemical taste.  But they're not exactly cheap, I think Williams Somoma had a small box for $15 last time I checked.  Seriously?

So these were super easy to make and delicious.  I was a little hesitant to feed it to the kids because I don't know how heated the egg whites get from the hot candy mixture.  Anyone know?  For myself I could care less and these tasted fantastic in s'mores.  I envision making marshmallow chocolate caramels in the very near future!

Homemade Marshmallows
from Sunset Magazine

Cooking-oil spray
1/4 cup cornstarch
1/4 cup powdered sugar
3 large egg whites
2 envelopes unflavored gelatin
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Coat a 9- by 13-in. pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of mixture, tipping to coat. Set remaining cornstarch mixture aside.
2. Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.
3. Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240°, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.
4. Pour about 3 tbsp. syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto inside of bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of bowl is completely cool, 5 to 7 minutes. Beat in vanilla.
5. Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tbsp. reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.
6. Toss marshmallows in bowl with remaining cornstarch mixture to coat.
Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.

Vanilla Bean Dream Cream Pie

I had never baked with vanilla beans until about a month ago, and believe me they are so worth the price.  Vanilla beans have such an intense vanilla scent and flavor, and I love the gorgeous flecks they add to baked goods.

So when Dessert Wars announced their April theme was vanilla I was all in.  There was a catch though, you needed to use vanilla in three different ways in one dessert.  I had quite a few ideas,  most of which my husband told me were lame, until I came up with this one.

A vanilla bean wafer crust, a creamy vanilla bean and rum filling, topped with vanilla bean pralines.  Have I got your attention now?  If you love vanilla this is the dessert for you.  Mmmmm.  Cream pies are so awesome, and this one is loaded with rich vanilla flavor. 

Vanilla Wafers
adapted from Frugal Antics of a Harried Homemaker


 

1 stick butter, softened

1/2 cup sugar

1 large egg

1 vanilla bean, split length-wise and scraped

1 1/4 cup all purpose flour

1 tsp baking powder

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy . Add the egg and vanilla and beat until combined.  Whisk together the flour and powder, beat into butter mixture until just combined.  

Roll into a log, approximately 12 inches long, the radius should be about 2-3 inches.  Wrap in plastic wrap and freeze for at least 4 hours, preferably overnight.  

Preheat oven to 350 degrees.  Take dough out of the freezer about 1/2 hour before slicing.  Cut into slices about 1/2 inch thick.  Place on baking sheet lined with parchment paper, about 1 inch apart.  Bake for 10 minutes or until golden brown.  Let cool on baking sheet for about 5 minutes, than remove to wire rack to cool completely.

Vanilla Wafer Crust

1 1/4 cup crushed vanilla wafers

1/4 cup melted butter

2 tablespoons sugar

Preheat oven to 350 degrees F.  Mix all the ingredients together and press into a 9-inch pie pan.  Bake for 8-10 minutes.  Cool completely before filling.

Vanilla Bean Pralines
adapted from Allrecipes

1 1/2 cups toasted pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk
1/2 vanilla bean, split length-wise and scraped

Line a baking sheet with aluminum foil.
In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Drop by spoonfuls onto prepared baking sheet. Let cool completely.  Chop coarsely to use as pie topping.

Rum Vanilla Cream Pie Filling

Adapted from Martha Stewart 

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 1/2 vanilla beans, split and scraped, pods reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum

2 ounces (4 tablespoons) unsalted butter, softened
1/2 cup heavy cream

Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
Pour custard into a large bowl . Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

Meanwhile, place cream and vanilla pods in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).  Remove the vanilla pods and beat the cream into stiff peaks.  Stir the custard, then carefully fold the whipped cream into the custard.  Spoon into the crust and topped with chopped pralines.  Chill until firm, at least one hour.

Linked to:
Melt in Your Mouth Monday
Sweet Tooth Friday
Sweets for a Saturday