HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Valentine's Day Marshmallows

Makes about 36 large marshmallows

 

Contrary to popular myth, marshmallows are not made from egg whites. They are made from gelatin beaten with a cooked sugar syrup. The texture of these homemade marshmallows is denser than the store-bought variety, and the flavor, more intense. People will think you're a master pastry chef as soon as they've taken their first bite.

Note:
To make Valentine's Day Marshmallows, add 5 drops red food coloring with the vanilla. Cut out marshmallows with heart-shaped cookie cutters.

 

3 envelopes unflavored gelatin
1-1/2 cups water
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon vanilla extract
Vegetable oil for coating the pan
Confectioners' sugar for coating the candy

 

1. Oil a 9 x 13-inch pan and set it aside.

2. In a large mixing bowl, sprinkle the gelatin over 3/4 cup water. Cover the bowl and set it aside to allow the gelatin to soften until needed.

3. Combine the sugar, 3/4 cup corn syrup, and the remaining 3/4 cup water in a heavy medium saucepan. Place the pan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a boil.

4. Clip a candy thermometer to the inside of the pan and cook the syrup without stirring until it reaches 240 degrees F (soft ball). Remove the pan from the heat and add the remaining 1/4 cup corn syrup.

5. with the mixer on high, beat the hot syrup into the large bowl containing the softened gelatin in a slow steady stream. Beat for 10 minutes, or until the mixture triples in volume and becomes very stiff. Beat in the vanilla.

6. Spread the mixture into the prepared pan. Smooth the top as much as possible using a thin, flexible spatula or a wide knife dipped in water. Set aside uncovered for 8 to 10 hours at room temperature, or until the mixture is cool and firm.

7. Dust a large cutting board with confectioners' sugar. Sift additional confectioners' sugar over the top of the marshmallow. Don't skimp. Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto the prepared cutting board. You may need to coax the marshmallow out of the pan with your fingers. It may also be a little sticky. Sift more confectioners' sugar over the marshmallow once you have unmolded it.

8. Cut the marshmallow into 3-inch squares using a sharp knife or a pizza roller. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off the excess sugar and store the marshmallows in an airtight container at room temperature for up to 3 weeks.

Buy the Book!

 

The Ultimate Candy Book
More Than 700 Quick and Easy,
Soft and Chewy, Hard and Crunchy Sweets and Treats

By Bruce Weinstein
William Morrow, October 2000
Paperback, $15.00
ISBN: 0-688-17510-4
Recipe reprinted by permission.

 

The Ultimate Candy Book

Recipes

 

Valentine's Day Recipes

 


Cookbook Profile Archive

 

This page created February 2001


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.