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Just because…..

December 22, 2011

Despite the fact that this is the season for cookie baking and candy making, it’s been pretty quiet in my kitchen.  In years past I would make six or seven different kinds of cookies, a pie or two and a couple of candies.  So far this season I’ve made ……………. marshmallows.  More than one person has said to me “You know you can buy those, right?”  and my response is always “It’s not as much fun that way.”  Besides, when have you ever seen snowflake shaped marshmallows at the grocery?

I’ve been eyeing marshmallow recipes for two, maybe three years now.  Most recipes have similar ingredients but the dividing line seems to be between including beaten egg whites or not.  The one I finally settled on is from Gourmet Magazine 13 years ago and it includes egg whites.  In my mind the texture of marshmallows is similar to meringue so from a science side that made sense.  Anyway, the ingredient list is simple and as long as you have either a hand mixer or a stand mixer (easier) marshmallows are a cinch to make.  Enjoy them in your cocoa on Christmas morning or make s’mores with them.

Light, Fluffy Marshmallows
Gourmet Magazine, December 1998

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3-1/2 envelopes (2 tablespoons plus 2-1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla

Oil bottom and sides of a 9 x 13 pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, 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.

With standing or a hand-held electric mixer beat the gelatine and sugar 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.

In separate medium bowl with cleaned beaters, beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Add the whites and vanilla into the sugar mixture and blend until just combined. Pour into baking pan and sift 1/4 cup confectioners sugar over top. Chill marshmallow, uncovered, until firm, at least three hours and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. You’ll need to loosen the marshmallow and ease out of the pan and onto the cutting board. With a large knife cut marshmallow into roughly one-inch cubes or using a cookie cutter, cut the marshmallow into the shape of your choice.

Put about 1/4 cup of powdered sugar into a zip lock bag and toss the cut marshmallows in the sugar, shaking them slightly to remove excess sugar. Marshmallows keep in an airtight container at cool room temperature for about 1 week.

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2 Comments leave one →
  1. February 5, 2012 8:57 pm

    I graltey appreciate all the info I’ve read here. I will spread the word about your blog to other people. Cheers.

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