Make and Share Craft Tutorials
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Published
8 months ago
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Crafts
Extract from
Marshmallow Madness! by Shauna Sever
Published by Quirk Books
If you've never tasted a fresh, homemade marshmallow, are you in for a treat! Marshmallow Madness! shows how to whip up dozens of fluffy, puffy flavors--from Strawberry and Vanilla to Buttered Rum, Root Beer Float, Maple Bacon, and more. Author Shauna Sever also includes easy recipes for homemade graham crackers, drinks for mallow dunking, and a host of irresistible desserts, including Lemon Dream Whoopie Pies, Blonde Rocky Road, and S'mores Cupcakes.
© 2013 Shauna Sever / Quirk Books · Reproduced with permission.Recipe
Ingredients
- THE BLOOM :
- 4.5 tsp unflavored powdered Gelatin
- 0.25 cup freshly squeezed key Lime Juice
- 0.25 cup cold Water
- THE SYRUP :
- 1 cup Sugar
- 0.5 cup Light Corn Syrup , divided?
- 0.25 cup Water
- 1/8 tsp Salt
- THE MALLOWING :
- 1 tsp pure Vanilla Extract
- Green Gel Food Coloring
- 1 cup Graham Cracker(s) crumbs (about 8 store-bought cracker sheets) *For a great textural element, pulse the crackers in a food processor to get nubbly, not-too-finely ground crumbs. Or forgo altogether in favor of 1/2 cup Classic Coating (page TK), whisked with a few pa
- Project Cost
- Cheap
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1
Lightly coat an 8-by-8-inch baking pan with cooking spray.
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2
WHISK TOGETHER the gelatin, key lime juice, and cold water in a small bowl. Let it soften for 5 minutes.
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3
?STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
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4
?WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for 5 more minutes. Increase to the highest setting, add the vanilla and food coloring, and beat for 1 minute more. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle graham cracker crumbs evenly over top. Let it set for 6 hours in a cool, dry place.
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5
?Use a knife to loosen the marshmallow from the edges of the pan and invert the slab onto a work surface. Sprinkle with graham cracker crumbs. Cut it into pieces and dip the sticky edges in more crumbs, patting off the excess.
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