Thursday, February 11, 2010

Homemade Marshmallows

IF you have kids, or are a kid at heart, you've got to try these.  These are so easy to make and soooo good! You'll never want a Kraft marshmallow again. I even dipped some in melted chocolate and crushed peppermint.... like eating a cloud!

Homemade Marshmallows

These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.

Nonstick vegetable oil spray - PAM
1 cup cold water, divided
3 (1/4-ounce) envelopes unflavored Knox gelatin
2 cups sugar
2/3 cup light corn syrup (Karo)
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup powdered sugar, sifted

Line a 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy bottom medium -size saucepan. Stir over medium low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes. ( see tip below)

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer. (Gather the kids around. This is the amazing part - watching this bowl of wet goo, turn into white creamy fluff!)

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours. (Don't stress over the mess, it cleans up easily with hot water and is well worth it!)

Sift generous dusting of powdered sugar onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more powdered sugar over marshmallow slab. Coat pizza wheel or large sharp knife (or cookie cutters) with water or nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining powdered sugar to coat. Transfer marshmallows to rack, shaking off excess mixture.

Tips: If you don't have a candy thermometer, after boiling for 6 minutes, drop a very small amount of the hot mixture into a cup of cold water. If you can pick it up between your fingers and it forms a soft ball, it is done!

You'll get better results using a stand mixer. The mixture is very sticky and stiff. If you're using a heavy duty mixer (Kitchenaid) don't over mix. Its ready when it looks like marshmallow cream.

For really thick marshmallows, pour into a foil lined 9-inch square pan.

The hardest part is waiting 4 hrs to cut and eat the marshmallows!! The pan can sit overnight, too.

Add flavorings of your choice. I made one batch with 1 teaspoon almond extract and 1 teaspoon vanilla extract along with pink food color.

Use cookie cutters to make cute shapes. Stick them on a craft stick and dip in melted chocolate... the options are endless!!


No comments :

Post a Comment