Post by mantella on Jul 23, 2009 3:01:51 GMT -5
These light, fluffy marshmallows are perfect for eating plain or using in any recipe that calls for marshmallows. You can experiment with different colors, flavored extracts, or additives such as chopped nuts or dried fruits. This photo tutorial will show how to make basic vanilla-flavored marshmallows. For easily printable instructions, please refer to the Basic Marshmallows recipe. To begin, first assemble your ingredients:
•cups granulated sugar
•1 tbsp light corn syrup
•1.5 cups water, divided in half
•4 tbsp unflavored gelatin
•1 tbsp vanilla extract
•2 egg whites, room temperature
•1/3 cup powdered sugar
•1/3 cup cornstarch
•Additional flavoring or coloring, optional
•13x9 pan
•candy thermometer
•Large stand mixer with whisk attachment
Before you begin making the marshmallows, prepare your pan by covering it with foil and spraying the foil with nonstick cooking spray. Mix the powdered sugar and cornstarch together in a small bowl, and sprinkle a generous dusting of this sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.
Combine the granulated sugar, corn syrup, and 3/4 cup water in a large pot over medium heat.Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Insert a candy thermometer. Continue boiling until mixture reaches 260 degrees (hard-ball stage) on the thermometer. This process will take awhile, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 degrees.
While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the vanilla extract. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavors, if desired. I recommend using a few drops of food coloring and 1-1.5 tsp of flavored extracts, but the exact quantity will depend on your taste and the strength of your extracts. It is better to start with less and then add more at the end if you want a stronger flavor.
While the sugar syrup is boiling and the gelatin is softening, place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not over beat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.
1. Once the sugar syrup reaches 260 degrees, whisk the warmed liquid gelatin mixture into the sugar syrup.
2. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high.
Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.
1. Carefully pour the marshmallow mixture into the prepared pan, using a rubber spatula to scrape it from the sides of the mixing bowl.
2. Spread the marshmallow in a smooth, even layer with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow.Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar/starch.
1.Spray a large, sharp chef's knife with nonstick cooking spray. Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow.
2.Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky.
Your marshmallows are now ready to eat! They are best soon after they are made, but if your environment is not too humid, you can store them up to a week in an airtight container at room temperature. You may need to dredge the sides in sugar/starch again if they get too sticky.
These marshmallows are delicious on their own, and they can also be used in any baking recipe that calls for regular marshmallows. If you want to try making more candy with your homemade marshmallows, try one of these great candy recipes:
FOR RECIPE WITH PICS GO TO: candy.about.com/od/marshmallowrecipes/ss/sbs_marshmallow.htm
Now to dehydrate them they should be in pretty small pieces if you use home made. I like the minis dried till they are hard. They crunch! LOL
Don't put them in a dehydrator, just spread them out on a cookie sheet (or even a cardboard flat) and cover with a light dish towel to keep the flies and dust off. Put the cookie sheet up high somewhere, like top of a bookcase. Leave it a few days and they should dry quite well.
•cups granulated sugar
•1 tbsp light corn syrup
•1.5 cups water, divided in half
•4 tbsp unflavored gelatin
•1 tbsp vanilla extract
•2 egg whites, room temperature
•1/3 cup powdered sugar
•1/3 cup cornstarch
•Additional flavoring or coloring, optional
•13x9 pan
•candy thermometer
•Large stand mixer with whisk attachment
Before you begin making the marshmallows, prepare your pan by covering it with foil and spraying the foil with nonstick cooking spray. Mix the powdered sugar and cornstarch together in a small bowl, and sprinkle a generous dusting of this sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.
Combine the granulated sugar, corn syrup, and 3/4 cup water in a large pot over medium heat.Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Insert a candy thermometer. Continue boiling until mixture reaches 260 degrees (hard-ball stage) on the thermometer. This process will take awhile, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 degrees.
While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the vanilla extract. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavors, if desired. I recommend using a few drops of food coloring and 1-1.5 tsp of flavored extracts, but the exact quantity will depend on your taste and the strength of your extracts. It is better to start with less and then add more at the end if you want a stronger flavor.
While the sugar syrup is boiling and the gelatin is softening, place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not over beat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.
1. Once the sugar syrup reaches 260 degrees, whisk the warmed liquid gelatin mixture into the sugar syrup.
2. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high.
Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.
1. Carefully pour the marshmallow mixture into the prepared pan, using a rubber spatula to scrape it from the sides of the mixing bowl.
2. Spread the marshmallow in a smooth, even layer with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow.Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar/starch.
1.Spray a large, sharp chef's knife with nonstick cooking spray. Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow.
2.Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky.
Your marshmallows are now ready to eat! They are best soon after they are made, but if your environment is not too humid, you can store them up to a week in an airtight container at room temperature. You may need to dredge the sides in sugar/starch again if they get too sticky.
These marshmallows are delicious on their own, and they can also be used in any baking recipe that calls for regular marshmallows. If you want to try making more candy with your homemade marshmallows, try one of these great candy recipes:
FOR RECIPE WITH PICS GO TO: candy.about.com/od/marshmallowrecipes/ss/sbs_marshmallow.htm
Now to dehydrate them they should be in pretty small pieces if you use home made. I like the minis dried till they are hard. They crunch! LOL
Don't put them in a dehydrator, just spread them out on a cookie sheet (or even a cardboard flat) and cover with a light dish towel to keep the flies and dust off. Put the cookie sheet up high somewhere, like top of a bookcase. Leave it a few days and they should dry quite well.
