Homemade Manischewitz-flavored Marshmallows | Cupcake Project

Homemade Manischewitz-flavored Marshmallows

manischewitz marshmallows

With Chanukah landing smack on top of Thanksgiving this year, I wanted to create a Chanukah recipe that evoked both the fall s’more season and the marshmallows so often found on top of Turkey Day sweet potato casseroles.  I decided to make Manischewitz-flavored marshmallows and cut them into Chanukah shapes.  To get some insight into marshmallow making, I turned to my friends at Kakao Chocolate to walk me through the ins and outs of crafting homemade marshmallows.  Don’t let the “chocolate” in their name fool you; the folks at Kakao Chocolate are experts in a wide range of confections.

Kakao 03

Here’s Jenny from Kakao oiling the parchment paper. You know that you are dealing with something sticky when even the parchment needs to be oiled.

With Kakao’s help (specifically that of Jenny Bazzetta Price), we churned out Manischewitz marshmallows that had an intense Manischewitz concord grape flavor.  If you want to impress your Jewish family (or someone elses’s), this is the dessert to throw on the holiday table.

thanksgivukkah event

Before I share the marshmallow recipe, I want to let you know that I am hosting a Thanksgivukkah blogger potluck today (this recipe is part of the potluck!) with some blogger friends to celebrate Thanksgivukkah (the merger of Thanksgiving and Chanukah).   You can get all of the details about the potluck in my Thanksgivukkah post.  Here are all of the other particpants:

Manishchewitz Marshmallow Recipe

Products Used to Make Manishchewitz Marshmallows

Knox Gelatin, Unflavored, 8-Ounce

The marshmallows are made using powdered gelatin.

View on Amazon.com

Karo Light Corn Syrup, 16 fl oz

They also use light corn syrup (not the same as high fructose corn syrup).

View on Amazon.com

Of course you’ll need Manishchewitz wine – I suggest the classic Concord Grape flavor.

Maverick CT-03 Digital Oil & Candy Thermomter

You absolutely need a candy thermometer to make marshmallows and I recommend this one.  It beeps when the desired temperature is reached.  This makes your life so much easier!

View on Amazon.com

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

If you want to develop some of your own marshmallow flavors, Jenny from Kakao strongly suggests this book.  This is the best guide that she has found on marshmallow making.

View on Amazon.com

Metal Chanukah Cookie Cutters-Set of 4.

Don't forget the Chanukah cookie cutters!

View on Amazon.com

Lastly, if you like the wood cutting board that the marshmallows are featured on, you can find it at West Elm.  West Elm helped me style this shoot as well as all several other shoots for Thanksgivukkah.

Homemade Manischewitz-flavored Marshmallows

Yield: One gallon-sized Ziploc bag of marshmallows

Homemade Manischewitz-flavored Marshmallows

Ingredients

  • 400 grams Manischewitz Concord Grape wine (230 grams for gelatin mixture and 170 grams for sugar mixture)
  • 40 grams powdered gelatin
  • 680 grams sugar
  • 560 grams light corn syrup
  • powdered sugar for dusting

Instructions

  1. In a small mixing bowl, mix 230 grams of wine and 40 grams powdered gelatin. Stir well.
  2. In a heavy-bottomed saucepan set to medium heat, mix sugar, corn syrup, and remaining 170 grams of wine. Heat to 253 F.
  3. Add gelatin mixture to sugar mixture, stir, and cool to 212 F.
  4. Transfer to the bowl of a stand mixer (or any bowl if you plan to use a hand mixer) and whip on high speed until the mixture is slightly warmer than room temperature and falls very slowly when you lift up the whisk, about ten minutes.
  5. Transfer to cookie sheet lined with oiled parchment paper. Distribute the marshmallow mixture evenly on the sheet.
  6. Top marshmallow mixture with another sheet of oiled parchment paper, oiled side down. This helps both sides of the marshmallow to be smooth.
  7. Leave at room temperature overnight.
  8. Spread powdered sugar on both sides of the marshmallow. The powdered sugar keeps the marshmallow from being too sticky on the outside.
  9. Dip cookie cutters in powdered sugar and cut marshmallows into shapes.
  10. Shake or sift off any extra powdered sugar.
  11. Store in a sealed container at room temperature and eat within two weeks.
http://www.cupcakeproject.com/2013/11/homemade-manischewitz-flavored-marshmallows.html

 

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18 Responses to Homemade Manischewitz-flavored Marshmallows

  1. Amy @ What Jew Wanna Eat November 4, 2013 at 9:30 am #

    I am so obsessed with these! I love using Manischewitz in cooking, and can’t wait to give these marshmallows a try. Maybe floating in a little hot chocolate?

  2. Samantha @FerraroKitchen November 4, 2013 at 9:55 am #

    These are awesome!! And thank you so much for hosting the potluck!! I can’t wait to share all these dishes today!

  3. Amy @Very Culinary November 4, 2013 at 10:37 am #

    I’m totally impressed!

  4. Renée J. (RJ Flamingo) November 4, 2013 at 11:14 am #

    So cute! I wonder if you can use kosher gelatin for this… hmmm… the wheels are turning! Thanks for hosting the Thanksgivukkah Potluck – Awesome!

  5. Jennie Schacht November 4, 2013 at 1:27 pm #

    What fun! I love making marshmallows and you can’t get more seasonal than this!

  6. Kirsten November 4, 2013 at 8:55 pm #

    Stef,
    Any recipe that includes ‘leave at room temperature overnight’ is a recipe I can hang with. Thanks!

  7. colleen @ foodietots November 5, 2013 at 9:51 am #

    My husband would go nuts over these — he loves his Manischewitz. Thanks for organizing the Thanksgivukkah Potluck!

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