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Did you know that Marshmallows are the new Cupcake? Me either. Got a good recipe?
- Thread starter mariadnoca
- Start date
I've used this recipe for Marshmallows many times
* Exported from MasterCook *
Marshmallows
Recipe By :FoodTV/Gourmet
Serving Size : 96
Categories : Candy Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Confectioner's Sugar -- approximately
3 1/2 Envelopes Unflavored Gelatin -- see notes
1/2 Cup Cold Water
2 Cups Granulated Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Hot Water -- 115°
1/4 Teaspoon Salt
2 Large Egg Whites -- see notes
1 Teaspoon Vanilla -- see notes
Oil bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallow keep in an airtight container at cool room temperature 1 week
Yield: about 96 marshmallows
Prep Time: 5 hours
Cook Time: 15 minutes
Difficulty: Easy
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; trace Fat (0.0% calories from fat); trace Protein; 10g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Lean Meat; 1/2 Other Carbohydrates.
NOTES : 1-the 3 1/2 envelopes of gelatin will be 2 tablespoons, plus 2 1/2 teaspoons.
2-I use powdered egg whites (Just Whites) and then don't worry about contamination, or what to do with leftover yolks.
3-Any flavoring could be used instead of vanilla. I've used coconut flavoring, then coated the marshmallows with toasted coconut rather than confectioner's sugar. Be creative, but be mindful that other flavorings may be stronger or weaker than vanilla, and adjust the amount accordingly.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Marshmallows
Recipe By :FoodTV/Gourmet
Serving Size : 96
Categories : Candy Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Confectioner's Sugar -- approximately
3 1/2 Envelopes Unflavored Gelatin -- see notes
1/2 Cup Cold Water
2 Cups Granulated Sugar
1/2 Cup Light Corn Syrup
1/2 Cup Hot Water -- 115°
1/4 Teaspoon Salt
2 Large Egg Whites -- see notes
1 Teaspoon Vanilla -- see notes
Oil bottom and sides of a 13 by 9 by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallow keep in an airtight container at cool room temperature 1 week
Yield: about 96 marshmallows
Prep Time: 5 hours
Cook Time: 15 minutes
Difficulty: Easy
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; trace Fat (0.0% calories from fat); trace Protein; 10g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Lean Meat; 1/2 Other Carbohydrates.
NOTES : 1-the 3 1/2 envelopes of gelatin will be 2 tablespoons, plus 2 1/2 teaspoons.
2-I use powdered egg whites (Just Whites) and then don't worry about contamination, or what to do with leftover yolks.
3-Any flavoring could be used instead of vanilla. I've used coconut flavoring, then coated the marshmallows with toasted coconut rather than confectioner's sugar. Be creative, but be mindful that other flavorings may be stronger or weaker than vanilla, and adjust the amount accordingly.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0