I always make
treats for students at the end of the semester. And this year is no different.
I have made these
marshmallows many times, but thought how festive they are with the glassine bag
and curling ribbon. Even the simplest wrapping can be made special.
Marshmallows
are my family and friend’s favorite holiday treat.
Homemade Marshmallows
Ingredients
1 cup cold water
3
tablespoons (3 envelopes) unflavored gelatin
2
cups granulated sugar
3/4
cup light corn syrup
1/4
teaspoon salt
1
1/2 teaspoons vanilla extract
Confectioners
sugar (for coating the marshmallows)
Instructions
Cut
a piece of aluminum foil long enough to cover the bottom and sides of the pan.
Place the foil in the pan and press it gently into place. With a pastry brush
or crumpled wax paper coat the foil thoroughly but lightly with vegetable
shortening. Set aside.
Place
1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin
over the surface of the water and set aside. Notice, it is not imperative to
use a halloween dish but nice to mix your holidays. I doubled this recipe so I
have 1 cup of cold water and 6 packets of unflavored gelatin.
Place
the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart
or 2 quart saucepan over moderately low heat.
Stir
until the sugar is dissolved and the mixture comes to a boil. Raise the heat to
high, insert a candy thermometer, and let the syrup boil without stirring until
the temperature reaches 240 degrees. This process takes a little while so be
patient.
Beating
constantly at medium speed, pour the syrup slowly into the gelatin mixture.
After all the syrup has been added, increase the speed to high and beat for 15
minutes until the mixture is lukewarm, snowy white, and the consistency of
whipped marshmallow, adding the vanilla a few minutes before the end of the
beating. (During the beating, occasionally scrape the bowl with a rubber
spatula. The marshmallow will thicken and become sticky -- if the mixture
crawls up on the beaters as it thickens, carefully wipe it down with a rubber
spatula.)
At
10 minutes of mixing, here you need to add vanilla. A side note, you can add
peppermint extract or any other flavoring you would like.
Pour
the slightly warm and thick marshmallow mixture into the prepared pan and, with
your forefinger, scrape all the mixture off the beaters. Smooth the top of the
marshmallow.
Let
stand uncovered at room temperature for 8 to 12 hours or longer if it is more
convenient.
Then
sift or strain confectioners sugar generously onto a large cutting board to
cover a surface larger then your pan. Invert the marshmallow over the sugared
surface. Remove the pan and peel off the foil. Strain confectioners sugar
generously over the top of the marshmallow.
Prepare
a long, heavy, sharp knife by brushing the blade lightly with vegetable
shortening. Cutting down firmly with the full length of the blade, cut the
marshmallow into 1 inch strips and each strip into 1 inch squares. Place the
cubes on a cookie sheet with extra sugar in it. You can cut out the
marshmallows into shapes, or pipe into PEEP's at this point.
My little granddaughter was so upset I had no marshmallows for her cocoa last week...we resorted to a dollop of coolwhip...but, before that she said, "Make some marshmallows,Oma." I told her I didn't know how...she then said, "make them just like you make cookies" (she is 3!)
ReplyDeleteI'm pinning this recipe and am going to try it! She'll be so surprised! :) Pat