Wednesday, December 10, 2014

Marshmallow Cookie Dough Swirls

Did you know that making marshmallows at home is not as hard as you think?

It just requires some basic understanding of making candy.

You need to make sure you boil the sugar at the right temperature. To do that, you would need a good candy thermometer. I prefer to use the digital one, but I lost it, so I'm using the old school one.

Come...let's make some Marshmallow Cookie Dough Swirls!

This recipe is adapted from The Cookie Dough Lover's Cookbook.

All you need:
For Cookie Dough
1/3 cup unsalted butter, room temperature
2 tbsp caster sugar
1/4 cup light brown sugar, packed
2 tbsp milk
1/2 tsp vanilla extract
pinch of salt
1/3 cup plain flour

For Marshmallows
4 3/4 tsp gelatine powder
1 cup caster sugar
1/4 cup light brown sugar, packed
1/2 cup corn syrup
pinch of salt
1/2 tsp vanilla extract
1/2 cup chocolate chips (milk or dark)

All you need to do:
1 - Line your square baking pan properly with baking spray and then line with baking paper. Dust pan lightly with icing sugar.

2 - Cookie Dough: Combine butter and sugars in a mixing bowl. Beat until light and fluffy with a wooden spoon. 

Add milk, vanilla and salt, mix well. 

Add flour and mix until just incorporated.

3 - Marshmallows: Sprinkle gelatine powder in a stand mixer bowl, let it soften for at least 5 minutes.

4 - Combine sugars, corn syrup and salt in a saucepan. Bring to a boil over medium high heat, stirring until sugars dissolves. When mixture begins to boil, stop stirring. Cover and boil for about 2 minutes. Uncover and continue to boil, without stirring, until mixture reaches 238°F, about 7-8 minutes more. Remove from heat. 
*do not take your eye off the sugar and thermometer!

5 - Place bowl with gelatine mixture and start stand mixer with a whisk attachment on low speed. Slowly add hot sugar mixture into gelatine, pour down the side of the bowl to prevent splattering. Increase mixer speed to medium high, whip until mixture is thick, shiny and lukewarm, about 13-15 minutes. Beat in vanilla.

6 - Drop dollops of of cookie dough into marshmallow mixture and fold until dough is swirled throughout. 

7 - Pour marshmallow into the prepared pan, smoothing the top. You can use your hands, just wet it and smooth the top. Lightly dust top with icing sugar and sprinkle with chocolate chips. Let it sit, uncovered, for 3.5 - 4 hours or until set.

8 - Once set, cut the marshmallows using a knife or pizza cutter that has been lightly buttered with icing sugar. Serve immediately. Marshmallows can be kept for up to 1 week in an air-tight container.

Happy Marshy! :)

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