We thought we would make heart shaped marshmallows for Valentine's Day this year. Did they turn out to be light and fluffy? Not exactly, but they did have a yummy flavor, and with practice I believe we could master this recipe adapted from Epicurious, even at our high altitude. Nonetheless, my kids loved them and that's good enough for me. We did roast a few and they were delicious. If you are like me, corn syrup is not standard in my pantry. But, this is one of those recipes where you have to use it. So, first you have to get over the corn syrup thing. Then, you can move onto the gelatin issue. I did some research about gelatin and common gelatin...well...leaves much to be desired. I spent a bit of extra money at the natural grocery and bought organic beef gelatin. It is worth the extra money, if you will use it in other recipes. Plus, it is very nutritious. I also use it to thicken my homemade yogurt, so the extra cost didn't bother me. Whew, now we can move on to making our recipe! First, oil a baking dish and cover thoroughly with powered sugar, including the sides of the pan. We did not sift the powdered sugar first, and that was a mistake. Sift first. Pour 1/2 of the water into a bowl or in your stand mixer bowl, pour the gelatin over the water and let sit while you do the next few steps. It will start to look like this after a few minutes. Next, pour the sugar, corn syrup, salt, and the other 1/2 cup of the water into a small cooking pot and bring to a boil, then bring to 240°. While you are waiting on this mixture to reach 240°, pour your egg whites into a separate bowl and beat on high until they form stiff peaks. If you only have one mixer, then you can do this step first. Once this is done, remove the sugar mixture from your stove. Pour the boiled sugar mixture into the gelatin mixture, which has been patiently waiting for you in its bowl. Stir by hand until they are combined and are a smooth liquid. Mix this on medium high until it triples in volume and it turns white. Scrape the fluffy egg whites and the vanilla into the mixer bowl and gently fold these together until just combined. Then, pour this into the prepared pan. Sprinkle this with sifted powdered sugar. Put the pan in the refrigerator for 3-12 hours. Cut along the side of the pan to release. Cut out your marshmallows with a cookie cutter, or just cut with a knife. Roast them, put them in some hot cocoa, or just eat them plain! MARSHMALLOW RECIPE: 1 cup confectioners' sugar (+ extra for sprinkling) 3 1/2 envelopes unflavored gelatin 1/2 cup cold water 2 cups sugar 1/2 cup corn syrup 1/2 cup water (any temp) 1/4 teaspoon salt 2 large egg whites 1 teaspoon vanilla
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