You’d be making marshmallows often if you knew how easy they are to make; I found out this weekend, when I decided to make them as a distraction from the palpable tension in the city (and the country in general).
Funny thing is found out my blogger friend Nadji had posted an identical recipe (except she used store-bought marshmallows).
Used a recipe on a sugar package, adapted slightly.
- 3 pkgs plain gelatin (total: .75 oz or 1/4 oz each pkg)
- 1 cup ice water, divided
- 2 cups of granulated white sugar
- 3/4 cup of light corn syrup
- 3 drops of red food color (optional)
- 1/4 tsp salt
- 1 tsp of rose water
- to garnish: 3/4 cup of chocolate chips, white or dark
- 1 tsp of vegetable shortening
- chopped nuts
- 1 cup of powdered sugar
- Spray a rectangular pan with oil and cover with parchment paper. Sift powdered sugar onto the paper to cover. Pour 1/2 cup of ice water into bowl and sprinkle the gelatin over the water.
- Pour the remaining 1/2 cup of water, the sugar, corn syrup and salt in a heavy saucepan; bring to a simmer and let the mixture boil gently for about 10 minutes; place a candy thermometer in the syrup and when it climbs up to 240F, it is time to turn off the heat.
- Gradually pour the syrup into the bowl of gelatin (previously warmed in the microwave for 10 seconds to melt the gelatin). Mix in a stand-in mixer on low then high speed for about 10 minutes until the mixture turns white and fluffy and doubles in volume. Add the rose water and food color. Mix some more to combine well. Pour mixture into the pan, and let it sit there for 4 hours or better yet, overnight.
- Remove from pan and detach from paper; cut into squares. Place the chocolate chips and oil in a saucepan and melt gently. Transfer to a serving bowl to dip the marshmallows into. Provide chopped nuts as well if you like.
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