Friday, December 7, 2012

ScotchMallows


There are two things that I love to eat as a treat: Caramel and Marshmallows. When I was younger, my aunt Angela introduced to me the wonderful combination of these two treats! I was instantly in love and have loved the combination since then. A few months back, I pinned a recipe that I knew I wanted to try. I kept it in the back of my mind and decided that now would be a great time to try it with all the Christmas festivities going on.

I tweaked the recipe a bit after some trial and error but
I found the perfect match and it was AMAZING! I am so happy with them!

Alright, so I will say, it was so worth making these BUT they do take a lot of time. They aren't hard, just time consuming because they have so many pieces.

Caramel Wrapping

Recipe adapt from Not So Humble Pie

2 cups granulated sugar
2 cups heavy cream, divided and at room temperature
1 cup light corn syrup
1/2 teaspoons salt
4 1/2 tablespoons unsalted butter, cut into 4 pieces

  1. Lightly but thoroughly butter two 18 x 13 inch sheet pan. 
  2. In a large heavy sauce pan, combine sugar, corn syrup, salt and 1 cup of cream over medium heat. Caramel will bubble up a lot, so make sure it's a large pan.
  3. Constantly stir with a silicone spatula or wooden spoon until the mixture comes to a boil. This takes about 10 minutes, so be patient and don't raise the temperature. 
  4. When mixture comes to a boil, slowly trickle in the other cup of cream. If you pour it all in at once, you will lower the temperature and cause the mixture to harden. 
  5. Reduce heat to medium-low and allow to boil for 5-6 minutes without stirring.
  6. Add butter, one piece at a time, stirring after each piece melts. Clip on your candy thermometer and allow mixture to boil on medium-low for about 30-40 minutes or until it reaches 245* degrees, stirring occasionally. Right between soft ball and firm ball. (The other recipe has you take the caramel to the Firm Ball state, 250 degrees, but I found that the caramel was too hard.)
  7. Once you reach 245 degrees, immediately remove from heat, remove candy thermometer and pour into both sheet pans. Spread mixture to fill the whole space.

Marshmallow

Recipe by Ina Garten

  • 3 packages unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners' sugar, for dusting
  1. With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. 
  2. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  3. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees (soft ball) on a candy thermometer. Remove from the heat.
  4. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  5. Pour the marshmallow mixture into the pan, smooth the top.
  6. Allow marshmallows to sit for about 1 hour. Then cut into 1 inch strips. It is helpful to cover the knife or pizza cutter blade with powdered sugar.

Assembly


  1. Lay out a sheet or two of parchment paper and turn caramel out onto it. 
  2. Lay one strip of marshmallow onto the caramel. Cut the caramel about 3-4 inches, enough to wrap around marshmallow covering all sides. 
  3. Pinch the seam. You may need to hold it for a few minutes to allow the caramel to melt together. Continue until you run out of marshmallow or caramel. Don't worry if they aren't perfect. Mine weren't but still looked great afterward.
  4. If it is warm in your house, place "logs" into your fridge until you are finished with the rest. My granite counter top was cool enough, so it wasn't necessary.
  5. Once you have finished wrapping all the marshmallow, cut your Scotchmallows into squares. 
  6. Wrap in wax paper or enjoy!


You will end up with a good amount of pieces but don't worry people want these, so they will go fast :)



Now for some fun pictures from the day :)



Isn't he cute?!?

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Linked up with: The Mandatory MoochSix Sister Stuff,The Life of Jennifer Dawn

5 comments:

  1. These sound delicious, Samantha. Very fun and festive!! I would love for you to link this post to my Tasty Thursdays linky party going on right now. Thanks, Nichi http://mandatorymooch.blogspot.com/2012/12/tasty-thursdays-20.html

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    1. Thank you Nichi! They are delicious!

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  2. Oh man! YUM!!! These are my Grandmother's favorite. This is our first year with out her so I might have to make these in her honor. Thanks for the recipe. And man, your little guy is adorable!

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    Replies
    1. They are very good! I hope you have a wonderful Christmas and enjoy remembering your grandma with such a yummy thing. Thanks, we think he's pretty cute :)

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  3. Wow!! Sounds delish, Samantha!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Can't wait to see what you link up this week. Thanks, Nichi

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