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Wednesday, February 8, 2012

Homemade Marshmallows & Marshmallow Cream

Hi WEEC listeners,

Today's recipe is a delicious candy that actually travels well through the mail.  When making S'mores with it, I lined up the graham crackers & placed the marshmallow cream into a piping bag.    
It was an assembly line from that point-graham cracker, marshmallow, chocolate, a smidge more of marshmallow, & another graham cracker.

colorless, non stick cooking spray
1/4 tsp. salt
2 T. + 1/2 tsp. unflavored gelatin
2 large egg whites
2 c. granulated sugar 
1/2 tsp. pure vanilla extract
1/2 c. light corn syrup
1/2 c. each cornstarch and powdered sugar, mixed together
1/2 c. hot water

Lightly spray a 9 x 13 glass baking dish with nonstick cooking spray. Pour 1/2 cup cold water in a small bowl and sprinkle gelatin over it; let stand to soften.

 In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water and salt. Place over
medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage (about 240°) on a candy thermometer. Remove from heat and add the gelatin mixture.

In the bowl of an electric mixer, use whisk attachment to beat egg whites until stiff peaks form. With the mixer running, slowly add the hot sugar/gelatin mixture. Add vanilla and continue beating for 10 minutes until mixture looks like marshmallow. 

Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of   parchment paper with the non stick spray and cover marshmallow. Let stand overnight. No further
covering is needed. 

Remove parchment paper and invert marshmallow onto work surface dusted with cornstarch mixture. Trim 1/4" from sides and cut marshmallows into cubes. Roll marshmallows into a bowl filled with the cornstarch mixture, tossing to coat. 

(Alternate idea for the fresh soft marshmallows-You can also fill a piping bag with a large round tip and pipe a slender line, roll it in cornstarch, then cut into mini marshmallows.) Store covered at room temp for up to a week.
Note: Of all the equipment I've purchased for my kitchen, a digital candy thermometer has made the most impact in recent years. These marshmallows are so delicious and the flavors & color can be varied by adding different extracts and food coloring during the mixing phase. My favorite is to add 1/2 tsp. coconut extract along with the vanilla.

3 large egg whites
 3/4 c. light corn syrup
1/2 tsp. cream of tartar
2/3 c. granulated sugar
2 T. granulated sugar
1 tsp. pure vanilla extract
In the bowl of an electric mixer fitted with a whisk, beat egg whites and cream of tartar until light and frothy. With the mixer running, slowly pour in the 2 T. sugar; beat until soft peaks form. Set aside. 

In a small saucepan, combine 1/3 c water, corn syrup, and 3/4 c. sugar. Place over medium heat and cook until boiling. 

Cook, stirring, until mixture reaches the firm ball stage (about 242 to 248 degrees) on a candy thermometer, about 6 minutes. Immediately remove from heat. With the mixer on low, slowly add hot syrup to egg white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more. Makes about 5 cups.

Store at room temp. for up to 1 week.

Note: I can guarantee you will never buy marshmallow cream again once you taste this recipe. You may use it to make the marshmallow cream fudge or "fluffer-nutter" sandwiches. (7oz= 2-1/4 c. of the marshmallow cream for the fudge.) A heavy duty mixer is needed for this recipe also.

Confectionately Yours,


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