Sunday, January 4, 2009


I have been dying to try marshmallows as it is all over the blogesphere but I was a little worried as it seemed like it would be fiddly. I WAS WRONG! It was super easy and came together with no problems. I heavily powdered sugar and then just kinda brushed it off after I cut it as it made it cut really nice. I was going to do pretty shapes but felt lazy as I had a huge day of cooking and *ugh*cleaning already under my belt.

As this was my first batch I decided not to use fancy pretty sugar or colors/flavors and just used
Martha Stewart as I love her. I am not so much in love with her new everywoman persona as I think that she works best playing up her better then me-ness, maybe that is just me. so here is what I used;

2 envelopes (each 1 scant tablespoon) unflavored gelatin

1 1/2 cups sugar

2/3 cup light corn syrup

1/8 teaspoon salt

1 teaspoon pure vanilla extract

Vegetable-oil cooking spray ( I didn't use)

Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
Pour mixture onto prepared baking sheet;My sheet used non stick foil heavily covered in confectioner's sugar. smooth with an offset spatula. I used a lightly wet hand and it did great Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking.I used a pizza cutter - fast and easy! Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

I am so pleased I did this and don't think I can ever buy marshmallows again! It is amazing how simple and flavorful these were! In the winter I am thinking of making tiny snowflakes as Martha recommends for in hot cocoa.

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