Wednesday, April 14, 2010

Stay Puffed

Have you ever convinced yourself of something that wasn't true? something that wasn't based on any real facts, just your presupposition of the idea? So you skirt the idea or call it names...that's how I felt about homemade marshmallows. What a miserable way to spend some time in a kitchen....probably get every surface in my kitchen covered with goo and the baby will start crying just before the sugar gets to temp and they probably wouldn't even taste any better than what I could easily buy at the store. Oh my silly self!
Yeah, wrong wrong wrong...

here's what you need:
1 1/2 tablespoons gelatin (if you're using the packets--which are great, it's 1 1/2 of these)
1/3 cup cool water
1/2 cup sugar
2/3 cup light corn syrup
1 tsp. vanilla

Now, the only thing you DO need to contemplate is HOW you would like your marshmallows shaped. You can make chic little squares to gift or gobble, you can pipe them into peeps (we did that this Easter-score!) or perchance you would like to make snackable goodies (like Mr. Devilin's fav-marshmallow-topped graham crackers, coated in chocolate).

For basic sqares-no piping needed-line a 9x13 dish with waxed paper with enough to hang out over the edges. Now, sift together 5 tablespoons of cornstarch with 5 tablespoons of confectioner's sugar. Dust your waxed paper with this (that's all that powder on store bought mallows is).

I've found the easiest way to mix all this is to simply put my kitchen aid mixer bowl over a stockpot filled with water (like an inefficient double boiler really since that handle isn't going to form a seal....and you don't need it to). In the mixer bowl, sprinkle in the gelatin. Add the cool water. You are now "blooming" your gelatin (ta-da! you thought that was tricky). Stir it up a bit so there aren't any lumps. Turn on the heat so the water OUTSIDE the mixing bowl starts to warm. Pour your sugar and vanilla in and stir with a spatula until the sugar dissolves and the mixture starts to turn white.
Remove from heat (what? no precision:? nope, sorry)
Add in the corn syrup and-using the whisk attachment of your kitchen aid or the regular beaters of a hand mixer (um, attached to the hand mixer or you could be here a while)- turn up the speed and beat your mixture.
Let 'er run for a bit--like 10-15 minutes. It will look like meringue and hold a soft peak. THAT'S IT.
Pour it all into your prepared pan and let it sit for about 20 minutes before cutting it. Use the overhanging paper to lift it out of the pan and cut it with a sharp knife. If you want, you can roll these beauties in toasted coconut or ground nuts or just roll them in the remainder of your cornstarch/sugar mixture. Store in an airtight container....like they'll last.

Of course, I made snacks and here is how that looks.


2 comments:

Principalk said...

Hate peeps, but love the smore idea....I'm still thinking sticky mess...you are a true woman.

betty crocker said...

no, not nearly the sticky mess I thought it would be...in fact, you can load it all into a ziploc bag and snip off a corner and pipe them out from there and then throw away the bag--easy peasy