Tuesday, April 5, 2011

Dreamy Vanilla Marshmallows

These fluffy marshmallows are full of sweet vanilla flavor. Homemade marshmallows are easier to make than you’d expect, although the process does take time and can get a little sticky.  For a delicious treat, make a sandwich of cinnamon graham crackers, peanut butter, and a homemade marshmallow.

Yield: 9” x 13” pan  (the total number of marshmallows varies depending on what size or shape you cut them into)

Cooking spray
1 ½ cups water, divided
3 cups granulated sugar
¼  cups light corn syrup
¼  teaspoon salt
3 tablespoons + 1 ½ teaspoons unflavored gelatin
2 teaspoons pure vanilla extract
Confectioner’s sugar, for coating
1. Prepare the pan: Lightly spray a 9” x 13” pan with cooking spray. Line it with plastic wrap or foil, leaving an overhang on all sides, and spray the wrap/foil with cooking spray as well. Set aside.
2. Combine ¾ cup water, granulated sugar, corn syrup, and salt in a medium saucepan, and attach a candy thermometer to the side of the pan. Place over high heat. Stir until sugar dissolves. Cook, without stirring, until mixture reaches 238 degrees (approx. 10 – 15 min.).
3. In the meantime, combine the gelatin and ¾ cup water in the bowl of an electric mixer fitted with a whisk attachment.
4. Once the sugar syrup reaches the right temperature, remove the pan from the stove. Turn the electric mixer on low, and pour the sugar syrup over the gelatine mixture. Gradually raise mixer speed, and beat the mixture until it is stiff, white, and cool, approximately 12 – 15 min. Beat in vanilla extract.
5. Pour the mixture into the prepared 9” x 13” pan, using a spatula to move it along. Coat your hands with confectioner’s sugar and use them to smooth the surface of the mixture.
6. Allow the mixture to solidify, uncovered and untouched, for a minimum of three hours.  If necessary, it can be left overnight.
7. When you’re ready to cut the marshmallows, sprinkle a generous layer of confectioner’s sugar onto your work surface. Place about a cup of confectioner’s sugar in a large bowl and set aside.
8. Unmold the marshmallows onto the layer of confectioner’s sugar, and peel away the plastic wrap/foil. Lightly spray a paring knife with cooking spray, and cut the marshmallows into squares. Alternately, you can used greased cookie cutters. Place the cut marshmallows in the bowl of confectioner’s sugar and toss to coat them with the sugar.
9. Store the marshmallows in an air-tight container for up to a week. They also freeze beautifully and thaw very quickly.

- Margeaux
Mux Originals

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