I love homemade marshmallows. They have a much better texture than commercial ones; firmer mouth feel, not so sticky. The porter cut the sweetness as well, and giving a great depth of flavor.
It helps to open the porter and let it get a little flat before working with it.
To cut the marshmallows, it is helpful to have a pitcher of hot water, deep enough to submerge your entire knife blade. Dip the knife between each cut, and wipe clean and dry with a clean towel. Rub a little of the dusting powder over the blade before each cut.
I got my smoked serrano salt from Souper Dip.
1/2 cup corn starch
1/2 cup powdered sugar
Whisk together corn starch and powdered sugar, set aside
.6 oz. powdered gelatin
8 oz. porter
12 oz. by wt. sugar
1 cup corn syrup
2 oz. by vol. water
1/4 tsp. salt
Stir together gelatin and 4 oz. porter. Let stand at least ten minutes.
Line a 8" x 12" pan with plastic wrap, and lightly spray with oil.
Combine sugar, corn syrup, and 4 oz. porter, water, and salt in a small pot over medium low heat. Cook, swirling occasionally, to 238 F. Move to the bowl of a stand mixer. Add gelatin. Whip on high speed until fluffy and cooled to just warmer than room temperature. Transfer to pan. Dust with cornstarch mixture. Press into pan to level.
When cool, dust a cutting board with cornstarch mixture. Turn marshmallow onto board. Cut into 1" squares. Toss with more cornstarch mixture.
Makes about 60 marshmallows.
Let dry for 2 days.
Temper 1 pound of 60% dark chocolate. Brush tops of marshmallows with tempered chocolate. Before chocolate sets, sprinkle with a few grains of smoked serrano salt.