Today's the day I am over at Sawdust and Embryos!!! I have a sweet, creamy, pepperminty patty for you! Go see the next thing you need on your holiday baking list!
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Wednesday, December 5, 2012
Tuesday, September 11, 2012
Chocolate Marshmallows
When I was telling people I was going to make marshmallows they thought I was crazy. They keep saying 'you just buy marshmallows'. But its totally worth making them yourself, especially chocolate ones. They are light, fluffy, and creamy. Try it, you may not buy marshmallows again.
Chocolate Marshmallows
Recipe Source: Paula Deen's Chocolate Magazine
3 Tablespoons Unflavored Gelatin
1 cup Cold Water
1/4 cup Unsweetened Cocoa
1/4 cup Boiling Water
2 cups Granulated Sugar
1/2 cup Light Corn Syrup
2 Egg Whites
1 teaspoon Pure Vanilla Extract
1 teaspoon Chocolate Extract
1/4 teaspoon Salt
Semisweet Ground Chocolate
1. Lightly spray a 9inch square baking pan with nonstick cooking spray and dust with cocoa powder. Set aside.
2. In a small bowl combine the gelatin and 1/2 cup cold water and set aside. In a separate small bowl combine 1/4 cup cocoa and 1/4 cup boiling water and set it aside.
3. In a small saucepan combine the sugar, corn syrup, and the remaining 1/2 cup of cold water over medium high heat, stirring constantly until the sugar dissolves. Then cook, without stirring, until your candy thermometer reaches 240 degrees.
4. In the bowl of a stand mixer beat egg whites, vanilla, chocolate extract, and salt at a high speed until stiff peaks form.
5. In another bowl combine the gelatin mixture, cocoa mixture, and the hot syrup mixture. Beat at the highest speed the mixer will go until its thick and triples in volume. It will take about 4 minutes. Fold in the egg white mixture. Spread evenly into the prepared pan. Sprinkle with the sweetened ground chocolate.
6. Chill for 2 hours or until set. Cut marshmallows into 2 inch squares.
Monday, March 14, 2011
Homemade Marshmallows
Marshmallows are something I never ever thought I would make. But I had a friend say that she wanted to try them and so I thought I would give it a go too. It was much easier than I thought it would be and in the end they were soft, fluffy and tasted really delicious. Way better than store bought ones! I had a neighbor making fun of me for making my own marshmallows and when she saw how cute they were and tried them, she said she would stop because they were really good.
I colored my marshmallows green and dipped some of them in white chocolate and green sprinkles just cause its St. Patricks day this week, but they are so tasty on their own.
Homemade Marshmallows
Recipe Source: ourbestbites.com
3 packets Unflavored Gelatin
1 cup Ice Water, divided
1 1/2 cups Sugar
1 cup Light Corn Syrup
1/4 teaspoon Kosher Salt
1 teaspoon Vanilla Extract
1/4 cup Corn Starch
1/4 cup Powdered Sugar
Non-Stick Cooking Spray
1. Pour the gelatin into the bowl of a stand mixer. Add 1/2 cup of the ice water. Stir gently to combine and then set that bowl aside.
2. In a small saucepan combine: remaining 1/2 C water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan. You need to have a candy thermometer to make these, but they are really inexpensive and you can get one for less than $10 at Walmart or Target.
3. The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees. It will take about 20 minutes, so just stir the mixture every once and a while and keep an eye on the temp.
4. After the mixture reaches 245 degrees, remove from heat. This is where you need to be very careful, while your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin. I ladled the sugar mixture into something with a pour spout. Like a Pyrex 4-cup liquid measuring cup.
5. After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla and the food coloring (if desired) in the last few minutes of beating.
4. After the mixture reaches 245 degrees, remove from heat. This is where you need to be very careful, while your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin. I ladled the sugar mixture into something with a pour spout. Like a Pyrex 4-cup liquid measuring cup.
5. After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla and the food coloring (if desired) in the last few minutes of beating.
6. While your sugar mixture is becoming soft and fluffy, prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13″ pan with non stick spray and coat with the cornstarch mixture. Tap excess out and save it.
7. When your marshmallows are done beating the mixture should be thick and luke warm. It’s kind of like jarred marshmallow fluff. Grab a spatula and scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and it might put up a fight. Just pull out what you can and then immediately put that dirty dish in the sink with hot soapy water. I found it helpful to dip my spatula in water first.
8. Once the marshmallow mixture is all in the pan you’ll need to spread it out. I dipped my spatula in water to make it easier. Just keep spraying and patting and get it as smooth as you can.
9. Let the pan sit at room temp for about an hour so that it forms a dry layer on the top and sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight.
10. When they’re ready to cut, just pull the marshmallow sheet out of the pan. It should pop right out. The bottom side is much better looking than the top side. Use a pizza cutter or a sharp knife and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture, especially after it gets sticky stuff on it.
11. Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together. After cutting you’ll want to keep these in an air tight container or they will dry out just like store-bought ones do. They will last couple of weeks.
7. When your marshmallows are done beating the mixture should be thick and luke warm. It’s kind of like jarred marshmallow fluff. Grab a spatula and scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and it might put up a fight. Just pull out what you can and then immediately put that dirty dish in the sink with hot soapy water. I found it helpful to dip my spatula in water first.
8. Once the marshmallow mixture is all in the pan you’ll need to spread it out. I dipped my spatula in water to make it easier. Just keep spraying and patting and get it as smooth as you can.
9. Let the pan sit at room temp for about an hour so that it forms a dry layer on the top and sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight.
10. When they’re ready to cut, just pull the marshmallow sheet out of the pan. It should pop right out. The bottom side is much better looking than the top side. Use a pizza cutter or a sharp knife and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture, especially after it gets sticky stuff on it.
11. Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together. After cutting you’ll want to keep these in an air tight container or they will dry out just like store-bought ones do. They will last couple of weeks.
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