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Yield: 24 – 1” marshmallowsMarshmallows

Ingredients
• 1/2 cup powdered sugar
• 1/2 cup cornstarch
• Cooking spray, for coating the baking pan
• 2 ¼ ounce packets unflavored gelatin, powdered
• ½ cup + 1/4 cup cold water
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/8 teaspoon salt (I used my kumquat and ginger infused salt)
• 1 large egg white
• 2 teaspoons Madagascar Bourbon vanilla bean paste

Method
1. Sift powdered sugar and cornstarch into a bowl, set aside
2. Coat an 8.5×11” baking pan, set aside
3. Empty gelatin packets into a mixing bowl and pour 1/4 cup water directly over it to let is soften
4. In a heavy bottom saucepan cook sugar, corn syrup, 1/2 cup of cold water and salt over low heat
5. Using a wooden spoon, stir until sugar is dissolved
6. Increase heat to medium high and boil mixture, DO NOT STIR
7. Let sit until a candy or digital thermometer registers 240°F, about 10 minutes
a. If you cook it too long the sugar will begin to harden, learning the hard way my first batch produced spider webs of sugar from pan to spoon to shirt to floor to arm to hair…
8. Remove from heat and pour sugar over the gelatin mixture directly into the mixing bowl, stir until gelatin is dissolvedphoto 1 (2)
9. Gradually whip to high speed until thick and double in volume
10. In a separate bowl, beat egg white until it holds stiff peaks (see photo)Egg White - Stiff
11. Add egg white and vanilla bean paste to mixing bowl and continue to whip another 1 minute or until just combined
12. Pour mixture into baking pan
13. Sift 1/2 cup powdered sugar mixture over marshmallow
14. Allow to cool, uncovered, until firm, at least three hoursphoto 1 (5)
15. Use a knife to loosen the marshmallow from the edges of the pan
16. Dust a work surface with a thin layer of the remaining powdered sugar mixture
17. Invert onto the surface and cut into whatever sizes you desire ( This is where I actually rolled it up like a jelly roll and wrapped in plastic wrap until I used it for my dessert)
“Whatever it is you are looking for, I hope you can eat it.”

Señorita Tijerina

Published first on May 1, 2014 at www.senoritatijerina.wordpress.com

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