Yes, heaven - to die for - can't live without, you get the picture! And I'm talking about homemade marshmallows! I made them on Sunday and finished cutting them and dusting them last night.While cutting them, Remi, Sugar and Lucy were patiently standing behind me waiting to be the taste testers. As to be expected, they loved them! I think all of us had at least three each during the testing process but in the end, we all agree, the marshmallows passed the test without a doubt!
They are most delightful - light and airy and yummy, yummy, good! As always, much better than store bought!
I actually used Alton Brown's recipe which is below. The only change I did is that I added about a 1/2 teaspoon (or a tad more) of clear vanilla.
They are most delightful - light and airy and yummy, yummy, good! As always, much better than store bought!
I actually used Alton Brown's recipe which is below. The only change I did is that I added about a 1/2 teaspoon (or a tad more) of clear vanilla.
--------------
Homemade Marshmallows (Alton Brown)
1/4 cup powdered gelatin
1 cup cold water
2 cups sugar
1/2 teaspoon clear vanilla
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter for greasing pan (I used PAM)
In a medium sized saucepan soak the gelatin in the water. After the gelatin has softened (approximately 10 minutes) add the regular sugar and then gently dissolve over low heat for approximately 8 minutes. Remove from the heat and allow to cool to room temperature. Add vanilla.
In a mixer, beat the egg whites until stiff peaks form. Then fold in the sifted confectioners' sugar. While the mixer is on low, slowly poor in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter (or PAM), and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
------------------
1/4 cup powdered gelatin
1 cup cold water
2 cups sugar
1/2 teaspoon clear vanilla
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter for greasing pan (I used PAM)
In a medium sized saucepan soak the gelatin in the water. After the gelatin has softened (approximately 10 minutes) add the regular sugar and then gently dissolve over low heat for approximately 8 minutes. Remove from the heat and allow to cool to room temperature. Add vanilla.
In a mixer, beat the egg whites until stiff peaks form. Then fold in the sifted confectioners' sugar. While the mixer is on low, slowly poor in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter (or PAM), and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
------------------
I honestly can't believe I've never made these and it's another one of those things on my list that I've always wanted to make and now I have. They are super easy and as I said, the end result is well worth it. You will probably never go back to store bought mushies once you've tasted these!!Remi, Sugar, and Lucy are hoping we don't and that I will continue to make these wonderful sweet confections just for them! I probably will. Remember, it's all about the dogs . . .
1 comment:
Patti, they sound FABULOUS, but I'll admit that I'll probably never make them. If I have a mixed, I have no idea where it is, and as I'm typing this, I'm contemplating which pizza joint is going to get my order tonight. I wish I had your mad skills in the kitchen, and I'm sure my family does, too!
Addie
Post a Comment