Saturday, September 1, 2007

Marshmallows

A couple of years ago, I decided that I wanted to make "homemade marshmallows"....well, I used the Martha Stewart recipe and to make it a really short story, it ended up with my hands looking like the Michelin Man and a cookie sheet attached..that is a mental picture that I do not want to relive. So, as I was looking at different blog spots and came across Tartelette's I found her recipe and the picture above is what I ended up with. They taste great...look great...and were a hit at the fondue party that my husband, Jamey, and I just hosted. This will definitly be a Christmas gift and maybe I will try flavors...peppermint or coconut...Maybe be adventurous and try pumpkin spice. Here is the recipe and I would advise anyone who wants to tackle this project to do so. It is well worth the effort!!



Marshmallows




2 1/2 envolpes unflavored gelatin (2 Tbsp plus 1 1/4 tsp)

3/4 Cup cold water, divided

2 Cups granulated sugar, divided

2/3 Cup light corn syrup

1 Tbsp vanilla extract

1/4 tsp salt

2 Large egg whites

2/3 cup powdered sugar

3 Tbsp cornstarch



Line a 9X13 in baking pan with heavy duty plastic wrap, allowing plastic to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Sprinkle gelatin over 1/2 cup cold water in a small bowl, set aside. Combine remaining 1/4 Cup water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260 degrees (about 15 minutes). Remove from heat; gradually stir in softened gelatine (mixture will appear foamy).

While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy (about 1 minute).

Gradually add remaining 1/4 Cup granulated sugar, 1 Tbsp at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently pour marshmallow mixture in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.

Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar

2 comments:

slush said...

I have never tried to make marshmallows. The whole process scares me to death, and Im not sure why. Bravo to you for tackling them and doing such a great job! xo

Tartelette said...

I am glad the recipe worked for you. They are on rotation at our house as ny husband's bestfreind is addicted!

Saturday, September 1, 2007

Marshmallows

A couple of years ago, I decided that I wanted to make "homemade marshmallows"....well, I used the Martha Stewart recipe and to make it a really short story, it ended up with my hands looking like the Michelin Man and a cookie sheet attached..that is a mental picture that I do not want to relive. So, as I was looking at different blog spots and came across Tartelette's I found her recipe and the picture above is what I ended up with. They taste great...look great...and were a hit at the fondue party that my husband, Jamey, and I just hosted. This will definitly be a Christmas gift and maybe I will try flavors...peppermint or coconut...Maybe be adventurous and try pumpkin spice. Here is the recipe and I would advise anyone who wants to tackle this project to do so. It is well worth the effort!!



Marshmallows




2 1/2 envolpes unflavored gelatin (2 Tbsp plus 1 1/4 tsp)

3/4 Cup cold water, divided

2 Cups granulated sugar, divided

2/3 Cup light corn syrup

1 Tbsp vanilla extract

1/4 tsp salt

2 Large egg whites

2/3 cup powdered sugar

3 Tbsp cornstarch



Line a 9X13 in baking pan with heavy duty plastic wrap, allowing plastic to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Sprinkle gelatin over 1/2 cup cold water in a small bowl, set aside. Combine remaining 1/4 Cup water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260 degrees (about 15 minutes). Remove from heat; gradually stir in softened gelatine (mixture will appear foamy).

While sugar mixture cooks, beat the vanilla, salt, and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy (about 1 minute).

Gradually add remaining 1/4 Cup granulated sugar, 1 Tbsp at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 minutes). Gently pour marshmallow mixture in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill 8 hours or until firm.

Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar

2 comments:

slush said...

I have never tried to make marshmallows. The whole process scares me to death, and Im not sure why. Bravo to you for tackling them and doing such a great job! xo

Tartelette said...

I am glad the recipe worked for you. They are on rotation at our house as ny husband's bestfreind is addicted!