Homemade Marshmallows Ii Food

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

HOMEMADE MARSHMALLOWS 2.0

Steps:

• Sift the cornstarch and confectioners' sugar together into a medium bowl.
• Place a 9-by-13-inch metal baking pan over a clean kitchen towel and lube generously with nonstick spray. Then, thoroughly dust with one-third of the cornstarch-sugar mixture, tapping and angling the pan to ensure complete coverage all the way up the sides. Return any excess mixture to the bowl for later use. Set pan aside.
• Pour 1/2 cup of water into your mixer's work bowl and sprinkle the gelatin over the water. Leave to bloom for 5 minutes. If after 5 minutes you still see dry gelatin, drizzle on just enough additional water to moisten, then set aside for another two minutes. Go ahead and install the bowl onto the mixer and attach the whisk.
• Meanwhile, combine 1/2 cup water, the granulated sugar, corn syrup, and salt in a 2-quart saucepan. Place over medium-high heat, cover, and cook until the mixture begins to simmer around the edges of the pot, about 4 minutes. (Yes, you'll have to peek occasionally under the lid.) Uncover and continue to cook, without stirring, until the mixture reaches 240 degrees F, approximately 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wash down the crystals. When the syrup reaches 240 degrees F, immediately remove from the heat.
• Turn the mixer to low and SLOWLY and CAREFULLY pour the hot syrup down the side of the bowl into the gelatin mixture. Do not pour it directly onto the whisk. Once you have added all of the syrup, gradually increase the speed to high and continue whipping until the mixture increases several times in volume, thickens, and the bowl feels just warm to the touch, 13 to 14 minutes in my kitchen. Then, with the mixer still running, add the vanilla and continue beating for another 30 seconds to incorporate. Reduce the speed to stir and gradually lift the mixer head to dislodge most of the marshmallow from the whisk. Turn the mixer off.
• Quickly transfer your new fluff to the prepared pan, using a spatula lubed with nonstick spray to spread it evenly. The marshmallow will set up quickly, so don't dawdle. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover and allow the marshmallow to sit uncovered for at least 3 hours or, better yet, overnight.
• Loosen the marshmallow from the sides of the pan using a small spatula or butter knife. Turn the marshmallow out onto a cutting board and dust with a little more of the sugar-cornstarch mixture. Cut into squares using a pizza cutter or sharp knife rubbed with oil. I usually get 24 big marshmallows, but you can also cut smaller cubes for "mini" marshmallows that are perfect for hot cocoa. Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Consume right away or store in an airtight container for weeks, if not months.

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

HOMEMADE MARSHMALLOWS II

Steps:

• Generously coat a 9x13 dish with cooking spray.
• In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
• Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.

HOMEMADE MARSHMALLOWS

Steps:

• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each. Serve.

HOMEMADE MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
• Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
• Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
• Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
• Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

HOMEMADE MARSHMALLOWS II

Steps:

• Generously coat a 9x13 dish with cooking spray.
• In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
• Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.

HOMEMADE FLUFFY MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan and cook over medium heat until the sugar dissolves.
• Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
• Remove from heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
• Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
• Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar.
• Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar.
• Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them into squares.
• Dust them with more confectioners' sugar.

HOMEMADE MARSHMALLOWS

Steps:

• Combine 3 tablespoons of gelatin with 1/2 cup cold water and let stand for an hour.
• In the meantime, heat 2 cups of sugar, 3/4 cup light corn syrup, 1/2 cup of water, and 1/4 teaspoon of salt.
• Bring it to a boil and cook until the firm-ball stage (244³F, 117³F).
• Remove from the heat and pour it slowly over the gelatin, beating it constantly in a stand mixer.
• Beat it for a good 15 minutes.
• When it's thick but still warm, add 2 tablespoons of vanilla or other flavoring (mint, strawberry, orange, flower water, etc), if desired.
• Spread the mixture in a pan that has been lightly dusted with cornstarch.
• Let it dry for 12 hours, then cut into squares with scissors dusted with cornstarch, and store them in an airtight container.

MARSHMALLOWS

Steps:

• Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
• Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
• Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
• Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
• Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
• Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

HOMEMADE MARSHMALLOWS

Steps:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
• Let it stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
• Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on candy thermometer; raise heat to high.
• Cook syrup without stirring until it reaches 244° (firm ball stage).
• Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
• Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
• Add vanilla; beat to incorporate.
• Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
• Pour marshmallow mixture into pan.
• Dust with confectioners' sugar; let stand over night uncovered, to dry out.

HOMEMADE MARSHMALLOWS (NO CORN SYRUP)

Steps:

• Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
• In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
• Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
• Cook and stir over medium heat until dissolved.
• Add gelatin and bring to a boil.
• Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
• Add salt and vanilla extract.
• Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
• Pour into prepared pan to about 1/2 inch thick.
• Set to cool until it will not stick to your finger.
• Cut into 1.5 inch pieces and roll in powdered sugar.
• Variation: toasted coconut can be substituted for powdered sugar.
• Variation: other flavorings can be substituted for vanilla extract.

HOMEMADE MARSHMALLOWS

Steps:

• Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper and sift three tablespoons of confectioners' sugar onto the bottom of the pan (this will release the set marshmallow from the paper).
• Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.
• With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
• Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.
• Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
• Makes about 24 - 2 1/2 inch marshmallows.

HOMEMADE MARSHMALLOWS

Steps:

• 1. Combine granulated sugar and half the water in a medium saucepan. Cook over low heat, stirring continually, until sugar is dissolved, about 7?minutes. Let stand to cool. Combine gelatin and remaining water in a small bowl and whisk to dissolve gelatin. Place the gelatin mixture in a large bowl. Place bowl in a larger bowl of ice. Beat the gelatin mixture with an electric mixer set at high speed until foamy. Add sugar syrup gradually, beating continually. Beat until mixture is thickened. Grease a 13x9-inch dish. Pour gelatin mixture into prepared dish. Let stand to set, about 30 minutes. Cut into squares.
• 2. You can add any kind of food coloring. (pink, blue, and green) and mix well, if desired.