Cooking Lesson #1016: Toasted Marshmallow Espresso Martini

…from the Perspectives’ Happy Hour Bar

How you doin’? Okay, you and the other scout leaders, as well as all the kids, are getting ready for a campout favorite—toasted marshmallows. Marshmallows are not just for kids.
 
Marshmallows have been enjoyed around the world for over 4,000 years, with the earliest known recipe coming from Egypt around 2,000 BC. The ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The modern marshmallow confection is a mid-19th century French invention and was a cross between medicinal lozenge and bonbon.
 
Whether used for candy or medicine, the manufacture of marshmallows was limited to small scale confectioners. Owners of small confectionary stores would whip the sap from the mallow root into a fluffy candy mold. This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge.
 
The drying and preparation of the marshmallow took one to two days before the final product was ready. In the late 19th century, candy makers started looking for a new process and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden. At the same time, candy makers began to replace the mallow root with gelatin, which created a stable form of marshmallow. I’ve attached my favorite homemade marshmallow recipe in the ChefSecret which is easy enough for the scouts to make.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-3/4 ounces Absolut Vanilla Vodka
1-3/4 ounces espresso coffee (freshly brewed and cooled)
3/4 ounce marshmallow syrup (I prefer Monin syrup)
Toasted marshmallow garnish
 
Directions

1. Select and pre-chill a Coupe glass.
2. Prepare the garnish of a skewered toasted marshmallow (see picture above).
3. Add ingredients and with ice to a shaker glass and shake it like you mean it.
4. Strain into chilled glass.
5. Garnish with toasted marshmallow (homemade or store bought).

ChefSecret:  Homemade Marshmallows Recipe
Flavorless food release spray
3/4 ounce unflavored gelatin
4 ounces cold water        
16 ounces granulated sugar
6 ounces light corn syrup (I prefer Karo)       
4 ounces hot water
1/8 teaspoon kosher salt
2 large egg whites
2 teaspoon pure vanilla extract
1 cup corn starch (for coating finished marshmallows)
 
Directions

1. Lightly coat an 8 X 12-inch pan with flavorless food release spray.
2. In a small bowl, combine the gelatin and cold water.  Set aside to soften.
3. In a heavy 3-quart saucepan cook the granulated sugar, corn syrup, hot water, and salt, over medium heat.  Stir the mixture with a wooden spoon until sugar dissolves.
4. Continue cooking without stirring until the mixture reaches 240° F (use a candy thermometer). 
5. Remove saucepan from heat and carefully add the gelatin; stir gently to combine.
6. Put the egg whites in a mixing bowl and whip the egg whites on high speed until stiff peaks hold. 
7. When stiff peaks hold, add the hot sugar-gelatin mixture.
8. Add the vanilla and continue whipping for 10 minutes—really, a full 10 minutes.
9. Using a rubber spatula, pour the marshmallow mixture into the prepared pan and spread it evenly to the sides.
10. Spray the flavorless food release spray on a piece of parchment paper and cover the marshmallows. 
11. Let it set overnight before cutting.
12. Cut the marshmallows to desired size. 
13. Sift the corn starch into a large bowl; gently toss the cut marshmallow squares a few at a time, coating them lightly. Shake off any excess.

Quip of the Day:  Q. What did the marshmallow say to the campfire? A. “You light up my life!”
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