Marshmallows

True…it is a little off the wall or is it? What a way to showcase one of your homemade candies.  This recipe only makes 24 pieces.

 

  • 1 cup cold water, divided
  • 3  1/4 oz. packets of unflavoured gelatin
  • 2 cups sugar
  • 2/3 cup white corn syrup
  • pinch of salt
  • 2 tsp. pure vanilla or almond flavouring
  • 1/2 cup gluten free flour (very important)
  • 1/2 cup icing sugar

Line a cookie sheet with tin foil and spray with Pam.

Pour 1/2 cup of the cold water in mixer with whisk attachment.  Sprinkle the gelatin over the water and leave for 15 minutes to absorb the water.

Combine sugar, corn syrup salt and remaining water in a heavy saucepan, continually stirring until sugar dissolves.  Wet a pastry brush and brush down the sides of the saucepan.

Attach a candy thermometer to the side of the saucepan and bring to a boil without stirring until the temperature reaches 240 degrees.  This could take up to 8 minutes.  With a mixer on low, slowly pour the hot liquid in a thin stream down the side of the bowl and increase speed to high and beat for approx. 15 minutes until very thick and stiff.  Add flavouring and beat another 30 seconds.  Scrape the mixture into prepared cookie sheet and with a wet off-set spatula, smooth the top.  Let this stand for about 5 hours to completely set.  I added green colouring to make it Christmas-like.

Now for the fun….mix the starch and gluten free flour together and sift out a generous retangle larger than the cookie sheet.  Sift more of the mixture over the entire surface of the marshmallow.  Now take a large knife and spray with Pam.  Cut into 1 inch squares and totally immerse in the icing sugar mixture.  Transfer to a rack to remove excess dusting.  If  you wish,  you can toast some coconut and roll the marshmallow in it.

Damn I knew you could do this!

 

NOTE: I just made these and found that you need a large serving spoon, and keep putting it under the hot water tap to get wet (not to add liquid to the marshmallow) and spoon out into a well sprayed tin foil lined cookie sheet and keep spooning it into the pan. Then, take a long sheet of plastic wrap and put on top and flatten out the mixture evenly in the pan. Leave for 5-6 hours n ow to set. This makes it easier. The kids will love making this with you. Just be careful…it IS hot.

As you carefully pull the plastic wrap from the marshmallow, sprinkle some of the flour mixture on each bit as you go. Take it easy, it does come off, just slow moving.

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