OK - so this is kind of a childhood dream realized - making marshmallows, and they are all MINE!
Of course - the recipe came from Martha Stewart. It was surprisingly easy (that is, if you have a stand mixer, a thermometer and the desire).
Start by blooming the gelatin in the bowl of your stand mixture and letting it sit for 30 minutes. Then heat your sugar, corn syrup, water and salt to 244 degrees.
Slowly pour the hot mixture into the gelatin and slowly increase the mixer speed to high. Holy hell - it sounds like a helicopter taking off. Mix on high for 15 minutes. The mix will triple in volume (and make the mixer sound a little taxed). Then, mix in the vanilla. I thought the recipe was a little heavy on the vanilla, so next time I think I'll start with half and then taste, add a little more, taste, add a little more, taste, taste, taste. OK, actually, I just wanted to grab a spoon and devour this bowlful of fluff. It is so dang good!
Once your fluff is ready - pour it into a 8" x 12" pan sprinkled with LOTS of powdered sugar. Spoon in the mix (it doesn't really pour, it is too thick) and then sprinkle with lots more powdered sugar. I sifted the powdered sugar, so it would be fine and light. Press it down with slightly we hands. And wait. Wait. Wait!? Yes - overnight.
Of course - the recipe came from Martha Stewart. It was surprisingly easy (that is, if you have a stand mixer, a thermometer and the desire).
Start by blooming the gelatin in the bowl of your stand mixture and letting it sit for 30 minutes. Then heat your sugar, corn syrup, water and salt to 244 degrees.
Slowly pour the hot mixture into the gelatin and slowly increase the mixer speed to high. Holy hell - it sounds like a helicopter taking off. Mix on high for 15 minutes. The mix will triple in volume (and make the mixer sound a little taxed). Then, mix in the vanilla. I thought the recipe was a little heavy on the vanilla, so next time I think I'll start with half and then taste, add a little more, taste, add a little more, taste, taste, taste. OK, actually, I just wanted to grab a spoon and devour this bowlful of fluff. It is so dang good!
Once your fluff is ready - pour it into a 8" x 12" pan sprinkled with LOTS of powdered sugar. Spoon in the mix (it doesn't really pour, it is too thick) and then sprinkle with lots more powdered sugar. I sifted the powdered sugar, so it would be fine and light. Press it down with slightly we hands. And wait. Wait. Wait!? Yes - overnight.
The only good part about the overnight wait is that you can enjoy your marshmallows with a cup of morning cocoa. Turn out the pan and slice with a hot, dry knife. Sprinkle with (more!) powdered sugar and store in an airtight container.YUM!
Posts
No comments:
Post a Comment