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EASY MARSHMALLOWS | |
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Marshmallows are perhaps one of the simplest confections you can make. They only require a handful of | |
ingredients, a batch can be thrown together in 10-15 minutes (plus *cough* 3 hours for them to set), | |
and you can flavor them however you like. (You haven't LIVED until you've had coconut marshmallows!) | |
Hardware needed: | |
* Stand mixer | |
* Candy thermometer | |
* 8x8 or 9x9 baking pan, 2" deep | |
* Large knife | |
* Colander | |
* Three bowls | |
Ingredients: | |
* 2 envelopes of unflavored gelatin | |
* 1/4 cup cold water | |
* 1 cup granulated sugar | |
* 1/4 cup corn syrup | |
* 1/8 tsp salt | |
* 1/4 cup hot water | |
* Powdered (confectioners) sugar | |
Optional: | |
* food coloring | |
* flavoring (see "Flavorings" at end of recipe) | |
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Stage ONE: | |
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Spray baking dish with cooking spray, and dust liberally with powdered sugar. Set aside. | |
Put 1/4 cup of cold water in the mixing bowl of a stand mixer. Add both gelatin packets and | |
stir slightly. If desired, add "thick" flavoring (see "Flavorings" at end of this recipe). | |
Set aside. | |
Put sugar, corn syrup, salt, and hot water in sauce pan and place over low heat, stirring | |
frequently with wooden spoon, until sugar dissolves. Increase heat to medium high and bring | |
to boil, without stirring. When temperature reaches 240F (use candy thermometer), remove from | |
heat, and immediately pour over gelatin mixture. Stir candy mixture and gelatin mixture until | |
gelatin mixture dissolves. | |
Beat slowly in mixer, then increase (gradually) to high speed. Beat until mixture expands | |
about 3x, and is thick and fluffy (usually about 3 minutes). Stop mixer. If desired, add | |
"thin" flavoring (see "Flavorings" at end of this recipe). Also, add food coloring at this | |
point, if desired. Mix until just combined. | |
Pour immediately into baking dish. Dust top (liberally) with more powdered sugar. | |
Refrigerate for at least 3 hours. | |
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Stage TWO: | |
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Remove chilled confection from refrigerator. Using a table knife, loosen edges of marshmallow | |
from pan, then upend over a cutting board. Using knife or fingers, pry marshmallow brick | |
carefully out of pan. (It's really not as hard as it sounds. If you used enough powdered sugar | |
to dust the pan it shouldn't be much of a fight to get the marshmallow out.) | |
Put about 1/4 cup of powdered sugar in a small bowl. Put colander in a second bowl. Get a third | |
bowl for storing the final product in. | |
Spray a large knife (the bigger the better, honestly) with cooking spray, and dust with powdered | |
sugar. | |
Using the knife, cut marshmallow brick into small cubes (2cm is about right for me). Roll each | |
cube in the powdered sugar, then place in the colander. Periodically shake the marshmallows in | |
the colander vigorously to remove excess powdered sugar, and transfer them to the third bowl. | |
When finished, store the marshmallows at room temperature in an air-tight container. | |
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FLAVORINGS | |
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Although the marshmallows are great "plain", you can do wonderful things with a bit of flavoring. | |
There are basically two types of flavorings here: "thick", and "thin" and each must be added at | |
a different point in the recipe (as indicated in the text of the recipe, above). | |
"Thick" flavorings: | |
* OMG CHOCOLATE! Mix 2 tablespoons of cocoa powder with 1/8 cup of HOT water. | |
"Thin" flavorings: | |
* Vanilla: add 1/4 tsp vanilla extract. (If you like a strong vanilla flavor, double that.) | |
* Coconut: add 1/2 tsp coconut extract. | |
* Mint: add 1/4 tsp mint extract (or less). A little bit goes a long way. Too much and you wind up | |
with toothpaste flavored marshmallows. | |
I'll add more as I find combinations and amounts that work well. If you have a favorite flavor, let | |
me know and I'll add it here, too. | |
Enjoy! |
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