Recipe

Marshmallows With Variations Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 1 year ago I have never made these but this recipe and this WOMAN make me want to do it! This recipe was first presented on NPR's "All Things Considered" on 11/20/06 by Dorie Greenspan, self-proclaimed :baking evangelist". This is truly very cool! Makes about 1 pound.... More Prep:30m Cook:60m Servings:16	Lacrenshaw
	sweet

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dragonwing

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minitindel

Ingredients

1 cup potato starch OR cornstarch

2 tablespoons light corn syrup

2 1/4 ounce packets unflavored gelatin

3 large egg whiyes, room temperature

3/4 cup cold water

1 tablespoon pure vanilla extract

1 1/4 cups PLUS 1 tablespoon sugar

Directions

Line a rimmed baking sheet with parchment paper.

Dust parchment generously with potato/cornstarch.

Have the candy thermometer ready for use.

Put 1/3 cup water, 1 1/4 cups sugar and corn syrup into a medium sauce pan over medium heat.

Bring to a boil, stirring until sugar dissolves.

Once sugar dissolves, continue to cook, without stirring, until mixture reaches 265 degrees on the candy thermometer (about 10 minutes).

While syrup is cooking, sprinkle the gelatin over the remaining cold water.

Let sit for about 5 minutes, until spongy.

Heat in microwave for 30 seconds to liquify OR dissolve in pan over low heat.

Fit stand mixer with whisk attachment and beat egg whites on medium-high speed until firm but still glossy.

When syrup reaches 265 degrees, remove from heat.

With mixer on medium speed, add the syrup, pouring it between the spinning beaters and sides of bowl.

Add gelatin. Beat 3 minutes more.

Beat in the vanilla extract.

Scrape mixture onto baking sheet, spreading to corners but keeping at 1" height.

Pan will not fill. Lift excess parchment to meet edge of batter.

Rest bowl to keep paper in position.

Dust marshmallows with potato/cornstarch.

Let cool in a dry place for 3 to 12 hours.

Once cool and set, cut marshmallows with a long, thin knife, rinsing often.

Have big bowl with remaining potato/cornstarch handy.

Cut marshmallows into shapes and drop into the bowl.

Toss to coat every so often and then toss from hand to hand to remove excess starch.

Transfer to a serving bowl.

Cut and coat the rest of the batch.

STORE marshmallows in a cool, dry place. Don't cover them tightly. They last about a week.

FRUIT: Reduce vanilla to1/4 teaspoon. Fold in generous 1/3 cup pureed fruit to batter.

PUMPKIN-SPICE: Whisk together 1/2 cup unsweetened canned pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch freshly grated nutmeg and a pinch of ground allspice. Fold into batter.

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Comments

minitindel 1 year ago said:
Cool lorraine i was just looking at these in a cookbook the other day but they were plain ones that you dip in chocolate lol these are pretty too i like the pastel colors i have made these a few years ago they melt in your mouth with just a slight chew lol

five

tink

lacrenshaw 1 year ago said:
Not being much of true "sweetsy/candy" kinda guy, I'm not sure I'd go to the trouble, but I found the recipe and process sooo amazing, I had to post. Let me know if you make 'em, tink. Thanks for the five and Happy Thanksgiving!
Lorraine

22566 1 year ago said:
Quite a challenge of a recipe.

Thank-you for the post.

Hope your Monday is a nice one.

Kind Regards

J.

lacrenshaw 1 year ago said:
A bit too much of a challenge for me, I fear. Marshamallows are usually much too sugary for me anyway, J. Happy Thanksgiving!
Lorraine

dragonwings647 1 year ago said:
Marshmallows are too sugary for me too, but this sounds like a good recipe to have in your recipe book. My grandkids love marshmallows, so maybe it will come in handy some day. Thanks

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