But I don't want to sugar coat it for you,
So here is your fair warning.....
It was MESSY! Like sticky, gooey, chewed up gum on your sneaker messy. But honestly, nothing some hot soapy water didn't fix. And if you adhere to my strict "everything lightly oiled" method as described below, your in for some sweet stuff. I encourage all of you to make a batch, get them on skewers and fire up the grill. And yes, Graham cracker recipe, coming soon...
Marshmallows, From Scratch
2/3 cup water, divided
3 (1/4 oz.) envelopes unflavored gelatin
1 cup granulated sugar
1 cup organic corn syrup
1 teaspoon vanilla extract
1 cup powdered sugar, for dusting
Using a paper towel dipped in vegetable oil, grease the insides of an 8x8 baking dish. Coat with powdered sugar, and set aside.
Pour 1/3 cup of the water into the bowl of your stand mixer, fitted with a paddle attachment. Sprinkle gelatin over the water, and let sit for 10 minutes, until the gelatin has softened and bloomed.
While the gelatin is blooming, use a medium sauce pan to combine sugar, corn syrup, and remaining water. Stir to combine and place over medium heat. Cook with out stirring, until a candy thermometer reads 240 degrees.
Keeping a small pastry brush in a little cup of water nearby will be useful for brushing down the sides of the pot, keeping the crystals on the sides from burning.
|Letting the mixer do the work..|
Once your mixture has reached the proper temperature, turn your mixer on low and slowly stream your sugar into the gelatin. Once you have incorporated all the sugar turn the mixer to medium-high and let beat for 8-13 minutes until the mixture is white, fluffy and VERY sticky.
Now...This is the part where you need to work fast and be prepared with all the tools, or your going to end up like me and look like Stay-puff attacked your kitchen.
|Me, mid-mess. Please follow the "everything lightly oiled" rule!|
So, using that lightly oiled spatula, scrape the mixture into the pan, and using those lightly oiled hands, press into a uniform flatness. Set aside, and let set and cool for a half hour or so.
|Made it to the pan...Whew!|
Generously dust your counter top with powdered sugar, and invert the pan onto your prepared surface. You may have to use a small (oiled!) spatula to help you remove the block from the pan.
|Out of the pan, ready to be shaped|
Now, using a small sharp knife, cookie cutters, and a ruler, go to town! Make any shape, or size you want.
To make the standard tube shape, cut the marshmallows into 1 inch strips, and roll with your hands before cutting into pieces. The treats will keep, up to a week in a zip top bag with extra powdered sugar tossed in. Enjoy!
|All the shapes, including minis!|
Just so you know:You will have some trim left over, just as you would with sugar cookies. Because this recipe calls for hot liquid sugar and lots of sticky mess, it's best to send the little ones out to play, and have them return to help make rice krispies from these pieces.
The majority of From Scratch is my original recipes, but when it comes to baking and candy making, I know to leave well enough alone. The quantity's and temperatures in this recipe have been adapted from "Jam it, Pickle it, Cure it" by Karen Solomon.
|Made with lots of love|