{"id":201,"date":"2014-05-01T21:01:12","date_gmt":"2014-05-02T02:01:12","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=201"},"modified":"2018-08-19T21:03:53","modified_gmt":"2018-08-20T02:03:53","slug":"madagascar-bourbon-vanilla-bean-marshmallows","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2014\/05\/01\/madagascar-bourbon-vanilla-bean-marshmallows\/","title":{"rendered":"Madagascar Bourbon Vanilla Bean Marshmallows"},"content":{"rendered":"

Yield:<\/strong> 24 – 1\u201d marshmallows\"Marshmallows\"<\/a><\/p>\n

Ingredients<\/strong>
\n\u2022 1\/2 cup powdered sugar
\n\u2022 1\/2 cup cornstarch
\n\u2022 Cooking spray, for coating the baking pan
\n\u2022 2 \u00bc ounce packets unflavored gelatin, powdered
\n\u2022 \u00bd cup + 1\/4 cup cold water
\n\u2022 3\/4 cup sugar
\n\u2022 1\/2 cup light corn syrup
\n\u2022 1\/8 teaspoon salt (I used my kumquat and ginger infused salt)
\n\u2022 1 large egg white
\n\u2022 2 teaspoons Madagascar Bourbon vanilla bean paste<\/p>\n

Method<\/strong>
\n1. Sift powdered sugar and cornstarch into a bowl, set aside
\n2. Coat an 8.5×11\u201d baking pan, set aside
\n3. Empty gelatin packets into a mixing bowl and pour 1\/4 cup water directly over it to let is soften
\n4. In a heavy bottom saucepan cook sugar, corn syrup, 1\/2 cup of cold water and salt over low heat
\n5. Using a wooden spoon, stir until sugar is dissolved
\n6. Increase heat to medium high and boil mixture, DO NOT STIR
\n7. Let sit until a candy or digital thermometer registers 240\u00b0F, about 10 minutes
\na. 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\u2026
\n8. Remove from heat and pour sugar over the gelatin mixture directly into the mixing bowl, stir until gelatin is dissolved\"photo<\/a>
\n9. Gradually whip to high speed until thick and double in volume
\n10. In a separate bowl, beat egg white until it holds stiff peaks (see photo)\"Egg<\/a>
\n11. Add egg white and vanilla bean paste to mixing bowl and continue to whip another 1 minute or until just combined
\n12. Pour mixture into baking pan
\n13. Sift 1\/2 cup powdered sugar mixture over marshmallow
\n14. Allow to cool, uncovered, until firm, at least three hours\"photo<\/a>
\n15. Use a knife to loosen the marshmallow from the edges of the pan
\n16. Dust a work surface with a thin layer of the remaining powdered sugar mixture
\n17. 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)
\n “Whatever it is you are looking for, I hope you can eat it.”<\/em><\/strong><\/p>\n

Se\u00f1orita Tijerina<\/p>\n

Published first on May 1, 2014 at www.senoritatijerina.wordpress.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Yield: 24 – 1\u201d marshmallows Ingredients \u2022 1\/2 cup powdered sugar \u2022 1\/2 cup cornstarch \u2022 Cooking spray, for coating the baking pan \u2022 2 \u00bc ounce packets unflavored gelatin, powdered \u2022 \u00bd cup + 1\/4 cup cold water \u2022<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[108,112,113,110,103,114,115,111],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-candyusa-com","8":"tag-egg-white-recipes","9":"tag-jelly-roll-pan-recipes","10":"tag-mallow-plant","11":"tag-marshmallow","12":"tag-smores","13":"tag-unflavored-gelatin-uses","14":"tag-vanilla-bean-marshmallow"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=201"}],"version-history":[{"count":2,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/201\/revisions"}],"predecessor-version":[{"id":203,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/201\/revisions\/203"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}