I’m a sucker for a pretty baking cookbook and one that helps me finally master marshmallows? I’m sold! I was pretty excited to receive the Butter Baked Goods cookbook just in time for the holiday baking season. Featuring over 100 recipes for classic baked goods – childhood favorites that you will want to make over and over again—including the recipe for Butter’s Famous Marshmallows – the item that really put the bakery on the map and which now exists in 18 different flavours!
Butter Baked Goods began its life as a tiny bakery, opened in 2007 by Rosie Daykin in Vancouver. Soon after opening, word got out about the bakery’s marshmallows and Butter Baked Goods marshmallows can now be found in over 300 stores (and counting) across Canada, the U.S. and Japan. The recipe for Rosie’s feted marshmallows is just one of the reasons to buy this beautiful book.
I loved that the recipes in Butter Baked Goods are easy-to-follow – making the gorgeous treats so accessible for all levels of bakers (even the marshmallows). With recipes for homemade treats to celebrate all of life’s milestones – birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers; or a gloomy, rainy afternoon when you need a little pick-me-up – Butter Baked Goods is home baking at its very best.
I’ve bookmarked a fair number of recipes in the book but I was immediately drawn to the marshmallows (especially after tasting them at the Butter Baked Goods launch in the Toronto offices of Random House Canada a few weeks ago). In fact, I have made marshmallows before but wasn’t convinced that they were easy enough to make again. Rosie promised me that I would change my mind about making marshmallows at home once I had made her recipe.
Guess what? She was right. I made these one evening – they literally took under 30 minutes to whip up – and left them on the counter top overnight to set. The next morning, it was a breeze (albeit a messy one, caked in icing sugar!) to cut them and I was thrilled to taste them – the texture was perfect (not too gelatin-y and melt-in-your mouth soft!) and I had flavoured them with mint extract ever so slightly for something a little different. This made a LOT of marshmallows (I cut them smaller than the prescribed 1×1 inch size) so, as with most baking projects, they ended up in my staff room. People were impressed by how “real” they tasted and looked I’ll be making these again for holiday treats. Homemade versions of people’s favourite recipes? They are the best!
I’m so excited to be able to share the recipe with you today.
Excerpted from Butter Baked Goods by Rosie Daykin Copyright 2013 Appetite by Random House. Published with permission, originally shared on The Cake Blog.
- 1 cup water
- 3 envelopes unflavored gelatin
- 2 cups granulated sugar
- 1⁄2 cup light corn syrup
- 1⁄2 teaspoon salt
- 2 tablespoons pure vanilla
- Generous amount of icing sugar to coat the marshmallows, about 2 cups
- You will need: 1 (9- × 9-inch) baking pan, buttered
- In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
- In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
- Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
- Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.
- Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.
- Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
- Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
- Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
- Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
- Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
- If you—and most of your kitchen—are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.
That’s right – thanks to the kind folks at Random House Canada I have a signed copy of Butter Baked Goods up for grabs for readers in Canada!
1. Leave a comment below telling me why you’d like to win the Butter Baked Goods Cookbook.
2. For a bonus entry, tweet the following message:
Enter win @ButterBakedCafe Cookbook from @eatlivtravwrite + @RandomHouseCA http://bit.ly/18fKoxl
Then come back to leave me a comment telling me you did.
Contest closes on Wednesday, December 11th at 6pm EST. Winner will be chosen by random.org and will be notified by email on December 12th 2013.
*** Canadian and American readers – Isabelle over at Crumb Blog is giving away a copy of Butter Baked Goods too Enter here.
Disclosure: Random House Canada provided me with a review copy of Butter Baked Goods. I was not required to post about this, nor am I being compensated for doing so. All opinions are my own.