Let’s face it, the BEST Valentine’s Day is all about sweets for your sweetie! This holiday reminded us here at Hudson Workshops of a totally fun marshmallow cookbook we created for Chicago Metallic Bake Ware. Who knew there were SO MANY things you could make out of marshmallows?
From the simple swirled red and pink hearts…….
to the more involved marshmallow cake ball pops…
these goodies are sure to please your sweetie!
My personal favorite and one of the yummiest by far is this red velvet whoopie pie.
The origins of the whoopie pie are hotly contested with Pennsylvania, Maine, Massachusettes and New Hampshire all claiming to be the birthplace of this much loved confection. Wherever they were born, we’re glad they came to be!
Here is the recipe for this marshmallow filled version in romantic red as printed in the Marshmallow Confections Cookbook:
- 1/4 cup confectioners’ sugar
- 3/4 cup cornstarch
- 3 packets (2 1/2 tablespoons) gelatin
- 3/4 cup ice cold water, for blooming gelatin
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup honey
- 3/4 cup corn syrup
- 1 tablespoon vanilla extract
- Combine cornstarch and confectioners’ sugar in a medium-sized bowl. Coat the marshmallow pan with a light layer of cooking spray, then generously dust the bottom and sides with the cornstarch/confectioners’ sugar mixture. Set the pan and remaining cornstarch/confectioners’ sugar mixture aside for later use.
- Pour three packets of gelatin and 3/4 cup cold water into your stand mixer bowl. Use a spatula to combine. Set aside.
- Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Cook the sugar mixture on high heat to 245°F. Do not stir the mixture while it is heating. NOTE: the mixture will foam and bubble, this is normal.
- When the sugar mixture reaches 245°F, remove from heat, and pour directly onto the gelatin in the stand mixer bowl. Use a spatula to scrape the sides and mix with the bloomed gelatin.
- Using the whisk attachment whip on high speed until white soft peaks are reached, about 5-7 minutes. Reduce speed to low and add vanilla extract, return to high for 30 seconds.
RED VELVET COOKIES
- 2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon distilled while vinegar
- 2/3 cup buttermilk
- 2 tablespoons red food coloring
- 1 batch homemade vanilla marshmallow prepared for piping
- Preheat oven to 350 degrees, line two baking sheets with parchment.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Combine sugar, butter and oil in the bowl of an electric stand mixer fitted with a paddle. Beat on medium speed until light and fluffy.
- Reduce mixer speed to low, add 1/3 of the flour mixture then 1/2 of the buttermilk. Repeat, ending with flour. Add food coloring, mix until combined.
- Scoop two tablespoons batter onto the parchment lined baking sheets. 10 cookies per sheet. Bake for 8-10 minutes or until the cookie springs back slightly when touched. Let cool on pan for 5 minutes then transfer to a wire rack to cool completely.
- Prepare vanilla marshmallow according to the recipe, stopping after vanilla is incorporated. Deposit half of the unset marshmallow into a piping bag fitted with a 1/2 inch circle tip (or a plastic bag with a small snip cut off the corner.) Return remaining marshmallow to mixer, whip on low speed until ready to refill the piping bag.
- Pipe marshmallow onto center of underside of one cookie. Place a second cookie on top to sandwich, pressing lightly so marshmallow spreads to edges. Repeat until all cookies have been sandwiched, refilling piping bag as needed.