Sunday Dec 09, 2007

Homemade Marshmallows

I watched Tyler Florence make his Hot Chocolate and Marshmallows the other day and thought I had to try to make them.  I'm glad I did because they were really fun to make! 

I'm normally not a "baker", not that this really qualifies as baking unless disolving sugar over low heat counts.  I didn't have my camera available during the making of them, so I'll share with you the fun part, the eating.  I've provided my changed recipe below including my notes.  Really the only changes I made was to use 3 egg whites (the eggs on the Food Network always look huge to me) and 3 Tbsp of gelatin, which equals 4 of the packets which is the complete one ounce box (I measured it out to be sure).

Cami with the finished product.  She was my helper.

 They cut up nicely.  My wife said I made them too big.  Right.

The verdict:

Recipe:

  • 1  1 ounce box (four packets) of Knox Gelatin
  • 2 cups cold water
  • 2 cups sugar 
  • 3 egg whites
  • 1 16 oz bag (2 cups) confectioners' sugar, sifted, plus more for dusting pan and marshmallows
  • Butter, for greasing pan

Most importantly, you'll need a good mixer like a KitchenAid.  It's probably doable with a hand held mixer, but that would be a workout!

 In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature. (Yes, let it cool )

In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar.  This means you stop the blender and use a spatula and keep folding the sugar into it.  It will take a little while and the end result will almost be taffy like.  And yes, you need to sift it otherwise you'll get big clumps.

While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.  This took a lot longer than I thought, about 10 minutes or so on the KitchenAid's highest setting.  Probably because I didn't let the gelatin/sugar mixture cool down enough. 

Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.

Cut into squares and plop into a mug of hot chocolate (or better yet, straight into your mouth!)

About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

Search

Archives
« April 2014
SunMonTueWedThuFriSat
  
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
   
       
Today