Recipe: Nutella Peanut Butter Marshmallows

It's been awhile, right?  So, here I am back from the abyss with a reward for you, dear readers.  For your persistence and consistent interest in my sadly neglected blog, how about a recipe?  Yes?  How about a recipe for something you can make in an hour that will totally blow your socks off?  Well alright then, here you go!

Nutella Peanut Butter Marshmallows

Ingredients:

Part 1

1/4 cup corn syrup

3/4 cup sugar

1/8 teaspoon salt

1/2 cup cold water

2 packets plus 1/2 teaspoon unflavored gelatin

*****

 Part 2

1/4 cup corn syrup

2 teaspoons pure vanilla extract

3 heaping tablespoons peanut butter

{3 heaping tablespoons Nutella}

*****

Part 3

1 1/2 cups powdered sugar

1 cup cornstarch

Directions:

1. Lightly coat a 9"x13" glass baking pan with cooking spray; wipe evenly with a paper towel and set aside.

2. In a small bowl, dissolve gelatin in cold water; set aside and let soften for 10 minutes.

3. In a small saucepan, add corn syrup, sugar and salt and heat over medium-high to 240* on a candy thermometer.  

This does not take very long once the mixture is boiling.  Keep a close, constant eye on the temperature or you'll wind up doing what I did:

This is what happens to the syrup when cooked past 240*, yikes!

 4. When the gelatin has softened, place it in the microwave on high for 30 seconds.  Pour 1/4 cup corn syrup into bowl of an electric mixer, then add gelatin.  Keep your machine running while the syrup mixture reaches temperature on the stove.

5. Once your syrup has reached the soft ball stage of 240*, slowly add it to the mixing bowl, while it is still running; turn mixer on medium and beat for 5 minutes; turn mixer to medium-high and beat for an additional 5 minutes; turn mixer to it's highest setting and beat for 1-2 minutes; add vanilla and mix thoroughly.

6. Place peanut butter in a medium sized bowl; add 1/4 of the marshmallow creme and fold until thoroughly mixed.

Looks good, right?  Wait til you taste it!

7. Gently fold remaining marshmallow cream into peanut butter mixture until combined.  Spread into the bottom of prepared pan and set aside while making the Nutella layer.

Repeat the above process for the Nutella layer, substituting the "{3 heaping tablespoons}" of Nutella for the peanut butter.  Spread on top of the peanut butter layer.

Combine corn starch and powdered sugar in a sifter and sift generously over the top of the marshmallows.  Allow to set for at least six hours before cutting. Roll cut marshmallows in powdered sugar mixture and serve!

(Peanut Butter and Jelly Marshmallows made with Bakerella's recipe)

Thanks very much for coming back!  I hope to give you a reason every day to come and visit.  Take a moment to say hi, if you like!  

Happy cooking!

-Kristi

Three Weeks Off and a Birthday Party

I have been a busy, busy momma these last three weeks.  My little baby turned three years old and to celebrate, we threw her a party.  I love throwing parties so much that I have asked my husband-of almost four years-at least a hundred times if we can get married again just so I can plan another reception.  It's surprising, really, but the answer is always no.  It's a good thing I know that he loves me or I might start to develop a complex!

Over the next several days, I will be posting pictures and tutorials here and there of the things I made and/or put together for the occasion.  Today I'm starting with a recipe for gumdrops.  I saw these on Bakerella's website and knew I had to give them a try for The Roo's Sweet Shoppe themed party. Since I took three weeks off to craft, create, bake and make all the party details, I figured I would have enough time to make a batch of these delightful little treats.  For some reason, I waited until almost the last minute.  So, on the Thursday before the party (which was on Sunday) at about 11:00 at night, I made a batch and a half of rainbow gumdrops.  Thankfully they were easy, pretty and so darn fun to make.  I was finished just after midnight and the results were unbelievably spectacular.  I will definitely make these again!  Here is the recipe and how I did it.  Enjoy!

Sweet Shoppe Rainbow Gumdrops

Ingredients

9 envelopes unflavored gelatin

1 1/2 cups cold water

2 1/4 cups boiling water

6 cups sugar

flavoring oils/extracts for candy making

food coloring

additional sugar for coating

-In a large pot, mix cold water and gelatin and mix with a wire whisk thoroughly to combine, let sit for 5 minutes. Add 1/4 teaspoon of flavoring oil and 1-2 drops food coloring to the bottom of each pan.

 

-Add boiling water, stirring until all of the gelatin has dissolved.  Add sugar and bring the mixture to a boil over medium-high heat.  Continue to boil for 25 minutes, stirring constantly.  (*tip-place a wooden spoon across the top of your pot to prevent it from boiling over.)

 

-Ladle the mixture evenly into each pan (one for you, one for me, one for you, one for me) and then stir with a small whisk or fork to incorporate the food coloring and flavoring oil evenly.

-Cover with plastic wrap and place pans in the fridge overnight, or at least 8 hours.

-Spray both sides of a sharp knife with cooking spray and cut the gelatin into 1/2" squares. 

-Spray both sides of a thin cookie spatula with cooking spray and gently but forcefully wriggle the spatula under the gelatin to loosen it from the pan.  Use your hands to peel-pull it out of the pan and drop into a bowl of granulated sugar.

Coat all sides of the gelatin in sugar and place on wax

paper. 

Leave the gumdrops out on your counter to cure for two days.

from top to bottom: marshmallow, apple, lime, banana, tangerine, strawberry and bubblegum gumdrops.

Come back tomorrow for another birthday tutorial!