Baked Bakebook

Chefs and owners Matt Lewis and Renato Poliafito of Baked in Red Hook published a great bakebook of their bakery's most popular's recipes. The book was published sometime last year, but I just recently got a copy. Everything looks so amazing that I want to try everything (!), but I started with their Vanilla Marshmallows to compare it to the recipe I normally use from culinary school.

The result (see above) was sweet and fluffy and I encourage everyone to try them. Stack them on a skewer and toast them over the BBQ this holiday weekend!

Ingredients

12 sheets gelatin

2 cups sugar

1 cup light corn syrup

2 teaspoons pure vanilla extract

1/8 tsp salt

1/2 cup sifted confectioners' sugar, plus more for dusting

Instructions

1. Grease a 9 by 13 inch pan with shortening.

2. Put the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water and set aside; add a few ice cubes to keep the water cold.

3. In a medium saucepan, gently stir together the sugar, 1/2 cup of corn syrup and 1/2 cup of water. Put over medium-high heat and attach a candy thermometer.

4. Put the remaining corn syrup in the bowl of a mixer with whisk attachment and set aside.

5. Check the temperature of the sugar mixture. When the thermometer reaches 220 degrees, it is ready. Drain the water from the bowl. Place the bowl of gelatin over the simmering water and stir the sheets with a heatproof spatula until the gelatin is completely melted. Remove the bowl from the pan.

6. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.

7. Bring the sugar mixture to the soft ball stage on the candy thermometer (235 to 240 degrees), then remove from heat. Take out the thermometer. Turn the mixer up to medium for 1 minute then slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture is added, turn the mixer to medium-high and beat for 5 minutes. The marshmallow mixture will bein to turn white and fluffy. Add the vanilla and salt and turn mixer to highest setting for 1 minute.

8. Pour the marshmallows into the pan and spread evenly. Sprinkle with confectioners sugar and let sit for 6 hours.