Nutella Marshmallows. Enough said. You’re either into it or you’re not.
Here’s how you make them:
Nutella marshmallows require nutella of course, but also light corn syrup, vanilla extract, gelatin packets and a pinch of salt. Half of these things you probably already have and the rest are pretty cheap.
I forgot to take pics of the powdered sugar and cornstarch, which you will need later. You also need regular sugar, I used unbleached cane sugar. In this case it’s fine because I’m not making a bright white plain marshmallow that would need bleached sugar to retain that color.
If anyone noticed the dog and was like, “Oh cute dog, he looks so chill.” He’s not chill, he’s a bad dog. He was “chilling” like this in the background right before he chewed up the second rug I bought because he chewed up the first one too. This is the second rug I bought this month.
I don’t want him giving you the wrong idea because he’s fooled me and now look at me. I buy rugs like people buy gas. It’s not right. I’m a good person.
Anyway, bloom the gelatin in half a cup of cold water.
In a pot mix together the sugar, corn syrup, salt and rest of the water.
Cover on medium/high heat for 5 mins until sugar is dissolved and then uncover and cook till it reaches 240F.
Use a candy thermometer or a high range thermometer for this part (they have cheap candy therms on amazon I think, I don’t think people actually say therms, I think it’s thermos? Or maybe they say the whole fucking word because they aren’t as annoying as me).
Once you get to 240F, turn off the heat and slowly pour syrup into the bloomed gelatin with the mixer on slow.
Once the syrup is all in, turn the mixer to high and let it whip.
Whip it baby.
Whip it all night.
No actually, whip it for 15 minutes.
(It’s called Oldies, google it)
While it’s going, mix powdered sugar and cornstarch together:
Use that to butter and “flour” a baking dish.
Add the flavoring agents during the last minute of whipping.
The nutella will deflate the mixture a little bit but that’s ok.
It’s very ok.
Pour that into a dish and top it with more of the powdered sugar mixture, you will need lots of this mix.
Let that sit for at least 4 hours, preferably over night (covered).
Then carefully turn it onto a cutting board and cut it into desired shapes.
They were so good.
But then I made them even better.
Actually way, way better.
Crispy outside and gooey inside. Honestly, once I had them like this I feel like eating them without toasting them is just a very sad moment in marshmallow history.
Please try this, it’s insanely good.
Bring them to a bonfire or to a get-together and people will love you.
Or really, really, really like you.
*that last line will only be relevant during these few months*