Friday, January 28, 2011
I can hear you saying it....because it has been said to me before (in love, of course!)...."You know, Karla, the store sells marshmallows."
I know, I know.....
I think I'm a bit compulsive in the kitchen.... It's like I have oodles of time so I spend it all playing around.
Which is only partially true.
CONTINUE READING AFTER THE JUMP....
But even though the grocery sells marshmallows, compared to the flavor of these, they are marshmallow-wannabes.
Now, don't mistake yummy flavor for neat and tidy. It is very likely that you will end up with powdered sugar every.where in the process of making these. But it is fun. Even if mine didn't turn out as fluffy as I had hoped they would.
Making these was a delightful way to spend a snow day. (But it didn't take all day to make them!)
Source: The Perfect Scoop
1/4 cup + 2 tbl. cold water
1 tbl. unflavored gelatin powder
2/3 cup sugar
1/4 cup corn syrup
pinch of salt
1/2 tsp. vanilla extract
approximately 1 1/2 cups powdered sugar, plus more for tossing the marshmallows
Pour 1/4 cup of the cold water into the bowl of an electric stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top to soften.
In a small, heavy-duty saucepan fitted with a candy thermometer, combine the remaining 2 tbl. of cold water with the sugar, corn syrup, and salt. Cook over medium-high heat until temperature reaches 250 degrees (F), tilting the saucepan to make sure the bulb of the thermometer is submerged in the syrup to get an accurate reading.
When the syrup is ready, turn the mixer on to medium-high speed and begin slowly pouring the syrup into the mixer bowl in a thin stream, aiming the hot syrup near the side of the mixer bowl. Continue pouring the syrup slowing in a steady, threadlike stream. Once all the syrup is added, turn the mixer to high speed and whip for 8 minutes, until the mixture is a stiff foam. Whip in the vanilla extract.
Sift 1/2 cup of the powdered sugar over a baking sheet, in a area roughly 8 x 10 inches. Scrape the marshmallow mixture from the mixing bowl and the beaters and spread it over the sugar-dusted area of the baking sheet, about 1/2 inch thick. Let stand, uncovered, at least 2 hours.
Put about a cup of powdered sugar into a large bowl and dust a pair of kitchen shears with the sugar. Working in batches, snip the marshmallow into stripes, then dust the strips with some of the powdered sugar. Cut the strips into little pieces, dropping them directly into the powdered sugar as you cut. Halfway through, toss the marshmallows with the powdered sugar to coat them, and then place them in a sieve and shake off the excess sugar. Set the marshmallows to dry in an even layer on a baking sheet. Continue until all the marshmallows are cut, adding more powdered sugar as needed.