Sunday, April 17, 2011
My husband and daughter love marshmallow. No, they really love marshmallow. This time of year they are going crazy for Peeps! Seriously. I can't think of a more disgusting treat than Peeps. So, I thought I'd make marshmallows from scratch just for them. Marshmallows are so easy to make and impossible to ruin. They turn out soft and chewy...much better than stale yellow marshmallows shaped like a bunny or baby chick. After I made marshmallows I discovered that a lot of people like marshmallow treats...dipped in caramel or chocolate or melted with chocolate sitting on a graham cracker. The only marshmallow treat I'd consider paying money for are these little babies from Sees Candies. Whip up a batch of homemade marshmallows and share them with your friends and family for a yummy Easter treat.
The ingredients you need are: unflavored gelatin, sugar, light corn syrup, honey, salt, vanilla extract and food coloring.
Sprinkle gelatin over cold water and let stand.
Boil sugar, corn syrup, honey, and water until blended. Then add gelatin mixture and
boil until dissolved.
Pour hot mixture into a large bowl add flavoring oil and/or food coloring. I added pink.
until it is....
stiffened, lightened and very fluffy.
Pour into greased 9x13 baking dish.
Cover with sprayed wax paper. Let sit for 24 hours.
Sprinkle powdered sugar on table and pour marshmallow onto it.
Cut in strips, then squares and roll in powdered sugar.
Store in an airtight container. Delish!
2 1/2 Tbs unflavored gelatin (about 3 packets)
1/2 cup plus 3 Tbs water (divided)
2 cups granulated sugar
1 cup light corn syrup
1/4 cup honey
1/8 tsp salt
2 1/2 tsp vanilla extract
3-4 drops candy flavoring oil to taste (ie oil of lemon, peppermint, cre'me de menthe etc)
2-4 drops liquid food color
3/4 cup powdered sugar
Line a 9x13 inch baking dish with wax paper, allowing the paper to overhand the ends by about 1 inch. Evenly coat the paper with nonstick spray.
In a small bowl, sprinkle the gelatin over the 1/2 cup cold water. Let stand, stirring once or twice, until the gelatin softens, about 6 minuets.
In a heavy 3 to 4 quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, honey, salt and the remaining 3 tablespoons warm water until well blended. When the sugar sissolves, raise the heat and bring the mixture to a full boil, stirring constantly. Boil for 20 seconds. Stir in the gelatin mixture and vanilla and cook, stirring, for 30 seconds longer. Remove from the heat and cintinue stirring until the gelatin completely dissolves.
Pour the mixture into a large bowl. Add the flavoring oil and/or food color, if desired. Using a mixer with a whisk shaped attachment and gradually raising the mixer speed from low to high, beat until the mixture is stiffened, lightened and very fluffy, 7-10 minutes.
Coat a rubber spatula with nonstick spray, and use it to scrape out the marshmallow mixture into the baking dish, spreading it evenly to the edges. Very evenly coat a sheet of wax paper with nonstick spray, then pat it down on the marshmallow surface. Let the mixture cool and firm up 6-24 hours (24 preferably).
To cut the marshmallows: Sift powdered sugar onto cutting surface. Lift the marshmallow slab out of the baking dish. Peel off the top sheet of wax paper. Invert the slab onto the powdered sugar and peel off the other sheet of wax paper. Sift powdered sugar over the top of the slab. Using lightly greased kitchen shears or sharp knife, cut the slab crosswise into 12ths and lengthwise into 8ths to form 1-inch marshmallow cubes. Dust all the cut surfaces with powdered sugar to reduce their stickiness. Will keep, stored loosely packed in an airtight container for up to 2 weeks.
If you don't have the time or energy to make homemade marshmallows, just dip store-bought marshmallows in good quality caramel and then chocolate...a little idea of what a See's Scotchmallow tastes like.
candy Easter holiday marshmallow 0 Comments