Sunday, January 24, 2010

Homemade Marshmallows




I've been wanting to try homemade marshmallows since Food Network Magazine came out with a recipe in December.  I didn't think I had a candy thermometer, so I put the recipe away for a later day. Then, as we were moving, I came across a candy thermometer still in the packaging! How convenient!  Here's the recipe I used.  As a side note, I used Lyle's Golden Syrup rather than Corn Syrup.  Lyle's is imported from Britain, and is a pure cane sugar syrup with a mild caramel flavor.  The Pastry Queen says, "It has more flavor than corn syrup, which is cloyingly sweet but entirely lacking in character."  If the Pastry Queen says it, it must be true!!  Anyway, I could definitely taste the caramel flavor in my marshmallows.


Homemade Marshmallows
Makes: 40-50

3 packets (about 3 tablespoons) unflavored gelatin
1/2 cup cold water
1 -1/2 cups granulated sugar
1 cup corn syrup
1/2 teaspoon salt
1/3 cup water
2 tablespoons vanilla extract
powdered sugar, for dusting

Directions:
Combine gelatin and 1/2 cup cold water in a medium sized heat-proof bowl. Let it sit for 20 minutes.
Combine granulated sugar, corn syrup, salt, and 1/3 cup of water in a small heavy saucepan. Stir over low heat until sugar has dissolved. Turn stove to high and heat until mixture comes to a very brisk boil, stirring occasionally. Let boil for about 2 minutes. If you have a candy thermometer, the temperature should reach about 240 degrees.

Take pan off heat and very carefully pour contents into the bowl containing gelatin. Add vanilla extract. Using an electric mixer, beat mixture on high speed for at least 10 minutes. When the mixture becomes very thick and white and has at least doubled in size, it is done.

Butter a wooden spoon and scoop mixture into a 9×12 casserole dish that has been generously dusted with powdered sugar. Dust tops of marshmallows with powdered sugar as well. Let marshmallows sit at room temperature, uncovered, for at least 4 hours, or overnight. Don’t panic if they look incredibly sticky at first. They will thicken up as they cool. Cut into squares. They’ll still feel quite sticky as you cut them, but cut them as cleanly as possible with a wet knife. Then dust cut edges with additional powdered sugar, and they will feel like ‘real’ marshmallows.


 
They were pretty yummy on their own, but also good in a cup of hot chocolate!

This picture has nothing to do with marshmallows, but is good for a laugh.  This is Benjamin in his exersaucer.  See all those fun toys he's surrounded by?  Notice what he's actually playing with?? He's just as happy playing with the labels on the toy as the actual toy itself!  I've learned when we take him out, we don't need to bring baby toys.  Just give him a straw or even a straw wrapper for that matter, and he's just as happy!


1 comment:

Sam & Shanna Teuton said...

That is hilarious! I love it. Carter has the same exersaucer. I am going to have to try those marshmallows they look yummy.