Saturday, August 26, 2006
MARSHMELLOWS FOR EVERYONE!
In the spirit of Candygenius, I'm posting the recipe for Homemade Marshmellows, that I got here.
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
3 egg whites, room temperature
2 teaspoons vanilla extract
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar (I added coconut to the bottom as well).
In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.
In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved. Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.
Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, and nearly tripled in volume.
In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top. Refrigerate marshmallow, uncovered, until firm (at least 3 hours).
Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. NOTE: To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1-inch strips. Sift additional powdered sugar over the tops if necessary.
Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.
NOTE: For a delicious treat, coat marshmallow squares with melted chocolate.
No. But for real. I'm not a sweets lover, but this is a FANTASTIC dessert, with lots of potential. White chocolate, dark chocolate with coconut, substituting vanilla for a liquor..Grand Marnier or Bailey's for example.
I'll be making this again. It's only 12 hours after I made them, and there isn't one left in the house.