October 20, 2009

marshmallows!!!!!

   marshmallows 033Sunday  I made marshmallows! They may not be the most beautiful marshmallows ever but I was super excited to be able to make them at home. marshmallows 001Armed with my trusty mixer and whisk attachment I got started. The ingredient list is simple enough… sugar, gelatin, corn syrup, vanilla ( I also used a little almond extract) and a bit of salt…marshmallows 003Start by sprinkling the gelatin packets over the water and let stand for 30 min. Then combine the sugar some water , corn syrup and a bit of salt, stir to combine. Then slowly bring to 245 on a candy thermometer. Pour into gelatin at slow speed on a stand mixer.

marshmallows 007  marshmallows 012 marshmallows 013 Increase speed to high and mix for 12 min. The mixture will triple in size by the end of the 12 min.

marshmallows 014 3 minutes

marshmallows 015 6 minutesmarshmallows 016 9 minutes marshmallows 018 12 minutes

After 12 minutes add the vanilla extract and fully combine. I added half vanilla and half almond. This is one spot that the next time I think I will adjust and add the flavoring to the sugar mixture before mixing with gelatin. the texture changed quite a bit after adding the extract. marshmallows 020 Once you have added the extract, the fun truly begins… scrape it into a sugar dusted   13x9 pan, it is sticky and gloppy, just a warning. This is another step I will change next time too. I am going to use a square cake pan and some dusted parchment to make removal a little easier. marshmallows 024   After that it just goes into the fridge over night, I think I would dust the top of the pan before the fridge too.the next day you have a sticky task…. cut and dust with powdered sugar. I cut them into strips then cubes and tossed them in  a bag with powdered sugar.

 marshmallows 031marshmallows 030

After that you have marshmallows. Enjoy!!! Next time I am going to coat them in chocolate and some pistachios.  Just don’t forget to store them in an airtight container.

marshmallows 034  

Marshmallows
ingredients:
  • 3 packets (3/4 ounce) unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 tablespoons pure vanilla extract
  • Confectioners' sugar, for dusting
Directions:
  1. Using a standing mixer fitted with the whisk attachment, combine the gelatin and 1/2 cup plus 1 tablespoon cold water; let stand for 30 minutes.

  2. Meanwhile, in a small, heavy saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup water and cook over low heat, stirring, until the sugar dissolves. Increase the heat to high and cook the syrup until it registers 245° on a candy thermometer, about 12 minutes. Remove from the heat.

  3. With the standing mixer on low speed, slowly pour the hot syrup into the softened gelatin. Increase the speed to high and beat until the mixture is very thick, white and has almost tripled in volume, about 12 minutes. Beat in the vanilla.

  4. Meanwhile, dust an 8-by-12-inch glass baking dish with confectioners' sugar. Scrape the marshmallow mixture into the pan and sprinkle with more confectioners' sugar. Refrigerate, uncovered, overnight. Cut into 1-inch squares.

1 comment:

Shari said...

Those look really, really good!