Monday, October 3, 2016

Homemade Marshmallows!!!

Sorry, its been a few day.  I caught some kind of stomach bug that I will not go into great detail. Anyway, a friend of mine sent me this great recipe today and I just had to get on here and post!!

I've always had this secret obsession with homemade marshmallows. I think this obsession started the first time I had a smore. Although homemade marshmallows seems rather easy to make, I still fear it. I fear making candy in general, probably because I've come very close to burning down my kitchen one too many times. Finally, I just bit the bullet and created these beautiful, fluffy clouds of sugar.

  • About 1 cup toasted shredded coconut
  • 3 envelopes unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar 
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites 
  • 1 tablespoon almond extract

  1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan.
  2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup very cold water, and let stand to soften.
  3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
  4. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
  5. In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and almond extract into sugar mixture until just combined. Pour mixture into baking pan. Sprinkle 1/4 cup shredded coconut evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
  6. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sprinkle remaining coconut back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Side note from my friend:::
This time I wanted to make plain marshmallows for smores so I used vanilla extract instead of almond and no coconut. Also, when I make them following this recipe, I usually use chocolate too! So I'll make the marshmallows, put them in a pan, then let them set. Then I'll take them out, cut them into squares, dip in chocolate and then the toasted coconut. Also, the best way to get the marshmallows not to stick to the pan is to coat the pan in a little bit of oil and then dust the pan with powdered sugar!Oh.. and when I take them out of the pan, I put them onto a cutting board that has been dusted in powdered sugar.. and I coat my knife or pizza cutter in oil. It helps!!

Thanks Jondell!!! They we're wonderful!!!

So get in the kitchen make a batch and don't be afraid to try different flavors!!!  You won't regret it!!


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