Recipe: Marshmallow
Feb. 4th, 2012 03:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratI made Springy Fluffy Marshmallows using Smitten Kitchen's recipe last night and this morning.
Oil the pan with a spray can of oil and paper towel was probably the easiest part of this. Dusting the pan with powdered sugar wasn't too bad, but I did spend a good bit of time tapping the pan to get the sugar everywhere.
Corn syrup is gluey and takes a while to measure, but that's the last of bottle thattexasgrandma left behind when she and Dad moved to Texas. Sadly, my replacement bottle is plastic, which I trust much less to sit for years in my cupboard until needed. I wonder if cane syrup would work as well -- it should, it's just a sugar syrup, and will be less problematic for people who react to corn.
I had gelatin in my cupboard because it's useful in hatmaking -- as a stiffener for straw hats, believe it or not. I don't know if you could get the same results with gelatin substitutes to make it vegetarian, or even fish gelatin to make it parve.
I used the cold water drop test to determine when the sugar was at 240 F, but I'm going to get a candy thermometer before I do this again. I'd rather have a reading I can rely on then a test that I have to make a judgment on.
Right before whipping the gelatin and sugar up into foamy goodness, it didn't look very promising. Luckily, ten minutes later it was a white foamy bowl of goodness. I don't have a picture of the egg whites I whipped up (yet another thing I have no idea how to substitute, but at least they're parve and many vegetarians are willing to eat eggs).
At this stage, it looked like marshmallow fluff more than anything else, but at least it was tasty.
Dusted all over with powdered sugar, I set the pan in the fridge overnight to firm up.
In the morning, I dumped the pan onto my silicon rolling mat.
Using my pizza cut that I'd oiled, I sliced the slab of marshmallow into pieces, and then dusted all the sides (very sticky!) with powdered sugar.
I wound up with a lot of marshmallows. Friends and neighbors will benefit from this experiment.
Next time, I want to see about adding flavors, like mint and almond, and maybe chocolate or even peach...
I think this might be a fun recipe to do with the nephews next time I see them, with the strict understanding that only I will be the one near the stove when boiling the sugar. But letting them roll the almost-finished marshmallows in sugar? Sure!
Oil the pan with a spray can of oil and paper towel was probably the easiest part of this. Dusting the pan with powdered sugar wasn't too bad, but I did spend a good bit of time tapping the pan to get the sugar everywhere.
Corn syrup is gluey and takes a while to measure, but that's the last of bottle that
texasgrandma left behind when she and Dad moved to Texas. Sadly, my replacement bottle is plastic, which I trust much less to sit for years in my cupboard until needed. I wonder if cane syrup would work as well -- it should, it's just a sugar syrup, and will be less problematic for people who react to corn.I had gelatin in my cupboard because it's useful in hatmaking -- as a stiffener for straw hats, believe it or not. I don't know if you could get the same results with gelatin substitutes to make it vegetarian, or even fish gelatin to make it parve.
I used the cold water drop test to determine when the sugar was at 240 F, but I'm going to get a candy thermometer before I do this again. I'd rather have a reading I can rely on then a test that I have to make a judgment on.
Right before whipping the gelatin and sugar up into foamy goodness, it didn't look very promising. Luckily, ten minutes later it was a white foamy bowl of goodness. I don't have a picture of the egg whites I whipped up (yet another thing I have no idea how to substitute, but at least they're parve and many vegetarians are willing to eat eggs).
At this stage, it looked like marshmallow fluff more than anything else, but at least it was tasty.
Dusted all over with powdered sugar, I set the pan in the fridge overnight to firm up.
In the morning, I dumped the pan onto my silicon rolling mat.
Using my pizza cut that I'd oiled, I sliced the slab of marshmallow into pieces, and then dusted all the sides (very sticky!) with powdered sugar.
I wound up with a lot of marshmallows. Friends and neighbors will benefit from this experiment.
Next time, I want to see about adding flavors, like mint and almond, and maybe chocolate or even peach...
I think this might be a fun recipe to do with the nephews next time I see them, with the strict understanding that only I will be the one near the stove when boiling the sugar. But letting them roll the almost-finished marshmallows in sugar? Sure!
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Date: 2012-02-09 02:28 am (UTC)