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Monday, October 1, 2012

Marshmallows

I made Marshmallows for our Civil War weekend Sept 28 - 30th.  They were actually easier to make than I thought and tasted so much better than store bought ones.  I doubled the recipe to feed more people.  Normally it makes 20 big ones or 40 small ones.  Here is the recipe courtesy of Ina Garten, Barefoot Contessa.  It was a sign.  Her show came on and the episode was how to make marshmallows the day before I was going to make them.  That was when I knew I had to try it.

1 cup cold water
3 packs of unflavored gelatin
1 and 1/2 cup sugar
1 cup light corn syrup
1/4 tsp salt
1 Tbs vanilla extract
Powdered sugar

Add 3 packs of unflavored gelatin (found in the baking aisle) with 1/2 cup cold water into a bowl and set aside.
Add sugar, light corn syrup, salt, and 1/2 cup water to a pan and begin boiling.
Boil until the candy thermometer reaches 240 degrees (It takes a while) and transfer to a glass cup for easier pouring.
Pour the still hot syrup into the mixing bowl with the gelatin and begin stirring slowly.
Gradually increase mixing speed.
Whip on high for about 15 minutes until light and fluffy.
Add 1 Tbs of vanilla while the fluff is still mixing to give it some flavor.
Fluffy gooey marshmallow.
Grease a pan with shortening and dust with powdered sugar while the goo is still mixing.
Pour the warm marshmallow goo into the pan and spread it out evenly with a buttered knife.  The stuff sticks to everything.
Dust the top with powered sugar.
Let it sit overnight, uncovered, until it solidifies and dump it out on a powered sugar table top.  You may want to knife around the edges to get it out.
Cut into squares.  I used a pizza cutter.
Dust the edges of each square with powered sugar.
Store in an airtight container or individual bags.
For our Civil War goodies I dipped half in chocolate.  They were so good.