Post by jew4jesus on Jul 3, 2011 17:48:46 GMT -5
I have a great marshmallow recipe that I want to share with you all. They are really good.
Homemade Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup clear corn syrup
¼ teaspoon kosher salt
1 teaspoon vanilla extract
¼ cup confectioners' sugar
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Have the whisk
attachment standing by.
In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt.
Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy
thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F,
approximately 7 to 8 minutes.
Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl
into the gelatin mixture.
Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture
becomes very thick and is lukewarm, approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping.
While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl.
Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and move
around to completely coat the bottom and sides of the pan.
Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly
into the pan.
Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the
rest for later.
Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted
with the confectioners' sugar mixture.
Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if
necessary.
Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl.
Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust
with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a ½ inch round piping tip.
Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip.
Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover.
Let the strips set for 4 hours or up to overnight.
Cut into ½ inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture.
Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an
airtight container for up to a week.
The Lady I received this from would coat the marshmallows in cornstarch to keep them from sticking to each other but I removed that because my dear husband is allergic to that.
I hope that someone will be able to use this recipee.
Love
Jackie Schlageter
Homemade Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup clear corn syrup
¼ teaspoon kosher salt
1 teaspoon vanilla extract
¼ cup confectioners' sugar
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Have the whisk
attachment standing by.
In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt.
Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy
thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F,
approximately 7 to 8 minutes.
Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl
into the gelatin mixture.
Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture
becomes very thick and is lukewarm, approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping.
While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl.
Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and move
around to completely coat the bottom and sides of the pan.
Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly
into the pan.
Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the
rest for later.
Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted
with the confectioners' sugar mixture.
Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if
necessary.
Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl.
Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust
with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a ½ inch round piping tip.
Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip.
Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover.
Let the strips set for 4 hours or up to overnight.
Cut into ½ inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture.
Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an
airtight container for up to a week.
The Lady I received this from would coat the marshmallows in cornstarch to keep them from sticking to each other but I removed that because my dear husband is allergic to that.
I hope that someone will be able to use this recipee.
Love
Jackie Schlageter