|Check out those amazing peanut butter ribbons throughout the marshmallow!!|
Peanut Butter Marshmallows
Based loosely on these Peanut Butter and Jelly Marshmallows (which I will make soon, but didn't think went well enough with what I needed the marshmallows for this time around)
1 cup water, at room temperature, divided
3 Tbsp plus 1.5 tsp unflavored gelatin (3 envelopes)
2 cups granulated sugar
1/2 cup light corn syrup
1/2 tsp fine salt
2 tsp vanilla
3 Tbsp creamy peanut butter
1.5 cups confectioners sugar
1 cup corn starch
Spray a 9 x 9 inch pan with Pam, and line the bottom with parchment paper. Feel free to spray the parchment paper with some Pam, too, since when I made the vanilla ones it stuck a little.
In a stand mixer with the whisk attachment, pour in half a cup of the water and sprinkle the gelatin over it.
Let it stand.
In a medium saucepan over high hear, stir together the water, corn syrup, sugar, and salt.
Stir until the sugar dissolves and the mixture begins to boil.
Stop stirring and once the mixture comes to a rolling boil, continue boiling for one minute.
Remove from the heat (it helps to then pour the mixture into a 2-cup glass measuring up, to make it easier to pour the mixture.
Turn the mixer to low and mix the gelatin a bit to loosen it.
Very slowly and carefully pour the hot sugar mixture into the bowl by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.
Turn the mixture to high and whip for 10-12 minutes until the marshmallow batter almost triples in size and becomes very thick.
Add in the vanilla and mix to incorporate.
Place peanut butter into a small bowl and add about 1/4 of the vanilla marshmallow mixture.
Quickly stir until well blended.
Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter.
Gently fold the two batters together until mostly blended, using a large spatula.
Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.
Spray a sheet of plastic wrap liberally with Pam and lay it across the top of the marshmallow, sprayed side down.
Using your fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the marshmallows.
Leave the marshmallows to set at room temperature for at least 3 hours, or even better, overnight.
Mix together the confectioners sugar and corn starch.
When you're ready to cut the marshmallows, put a little bit of the corn starch mixture on a cutting board and flip the marshmallows onto the mixture.
Cut the marshmallows using a sharp knife or pizza cutter. Or, use cookie cutters to make shapes.
Toss the cut marshmallows into the coating to cover, and then shake off the excess coating mixture using a strainer.
Place the marshmallows in a single layer in a pan, and then place waxed paper on top, and then continue layering marshmallows.
Store in an air tight container, for up to a week....if they last that long!