2 Marshmallow Recipes

[Guest guest]

Hello All.

Here are 2 recipes I've had but have never tried. If anyone tries them out,

please let me know your results. ~gv

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jeannie (spider-tr051.proxy.aol.com)

I have never tried this recipe but I have had it for quite a while. If you

decide to try it

yourself, post a message about how it turned out.

 

Marshmallows

Makes about 1 3/4 lbs.

 

Put in the mixing bowl and let stand 1 hour:

 

3 tablespoons kosher veg gelatin (this is 3 packets of Emes)

1/2 cup water

 

In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low

heat and stir until dissolved:

 

2 cups sugar (I used unbleached)

3/4 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

 

When the mixture start to boil, cover it about 3 minutes to allow any

crystals which have formed to be washed down from the sides of the pan.

Be )careful, though, not to let the mixture boil over.

Continue to cook uncovered and unstirred over high heat to the firm-ball

stage (244 degrees F). Overcooking makes the marshmallows tough. Remove

the mixture from heat and pour slowly over the gelatin, beating constantly

with an electric mixer. Continue to beat about 15 minutes after all the

syrup has been added. While beating, when the mixture is thick but still

smooth, add:

 

2 tablespoons vanilla extract.

 

Put the mixture into an 8 x 12 in pan that has been lightly dusted with

cornstarch. Dust the top with cornstarch and set aside. When it has

dried for )12 hours, remove it from the pan, cut it into square with

scissors dusted with )cornstach, and store the fully dusted pieces in a

closed tin.

 

 

Possible variations: Add coconut extract instead of vanilla. pour into pan

coated with tasted coconut and roll cut pieces in toasted coconut instead

of cornstarch.

 

Use creme de menthe instead of vanilla for mint marshmallows.

 

Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of

vanilla.

 

Cut marshmallows into shapes and dip in melted vegan chocolate.

Tint marshmallows with vegetable colors while beating the creme. Cut into

holiday shapes (especially nice for spring - Easter, etc.).

==========================

 

Susan (208.46.193.105)

 

1 envelope (veggie) gelatin (2 1/2 teaspoons)

1/4 cup water

1 cup sugar

 

Pour gelatin into bowl of electric mixer and put aside.

 

In a small saucepan, combine water and sugar, and stir over medium-high heat

until sugar is dissolved. Stop

stirring,

and place a candy thermometer into sugar water; wipe sides of pan with a wet

brush if sugar crystals have

splattered up.

 

Boil sugar until temperature reaches the soft-ball stage (238º). Remove syrup

from heat; add to gelatin.

 

Using the whisk attachment of an electric mixer, beat on medium high with the

whisk attachment until soft

peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.

 

Transfer marshmallow mixture to a large pastry bag and pipe out immediately.

 

Let marshmallows dry about 1/2 hour.