Post by jessielee on Jul 1, 2010 16:59:19 GMT -5
Marshmallows
2 cups sugar
3 tablespoons unflavored gelatin (three envelopes)
Dash of salt
1 cup water
1 teaspoon vanilla
In medium sauce pan, combine sugar, gelatin and salt. Stir in water. Heat until sugar is dissolved, then bring just to boiling. Remove from heat. Cool slightly, about 5 minutes. Stir in vanilla.
Put in large mixing bowl (if mixing bowl is metal do this when removing from fire). Beat at high speed on mixer about 10 minutes or until mixture resembles thick marshmallow cream. Pour into a sprayed 9x13 or 12x10 inch rectangle. Let cool in fridge.
Dust top with powdered sugar mixture; turn out onto a cutting board then dust bottom of marshmallow sheet. Cut with cutter of choice. Roll in coating mix. Makes about 1 1/2 lbs of marshmallows.
Coating mix:
1 part cornstarch/potato starch
2 parts powdered sugar
Marshmallow Cream
1 teaspoon unflavored gelatin , well rounded
1/4 cup cold water
2 cups sugar
1 cup water
1/2 teaspoon cream of tartar
dash of salt
Soak gelatin in the 1/4 cup water. Combine sugar, 1 cup water, cream of tartar and salt. Boil to 225 (thread stage). Remove from heat and mix in the gelatin mixture. Let stand until fairly cool. Whip until thick. Store in tightly covered jar.
Marshmallow Topping
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 beaten egg white
1 cup corn syrup
1 teaspoon vanilla
Dissolve the gelatin in the cold water. Boil the syrup, to the firm ball stage. Beat the white while the syrup cooks. Pour syrup slowly over the beaten egg white while continuing to beat. Add the dissolved gelatin and beat well. Add the vanilla and beat until light. Good topping for ice cream, cakes or pudding.
2 cups sugar
3 tablespoons unflavored gelatin (three envelopes)
Dash of salt
1 cup water
1 teaspoon vanilla
In medium sauce pan, combine sugar, gelatin and salt. Stir in water. Heat until sugar is dissolved, then bring just to boiling. Remove from heat. Cool slightly, about 5 minutes. Stir in vanilla.
Put in large mixing bowl (if mixing bowl is metal do this when removing from fire). Beat at high speed on mixer about 10 minutes or until mixture resembles thick marshmallow cream. Pour into a sprayed 9x13 or 12x10 inch rectangle. Let cool in fridge.
Dust top with powdered sugar mixture; turn out onto a cutting board then dust bottom of marshmallow sheet. Cut with cutter of choice. Roll in coating mix. Makes about 1 1/2 lbs of marshmallows.
Coating mix:
1 part cornstarch/potato starch
2 parts powdered sugar
Marshmallow Cream
1 teaspoon unflavored gelatin , well rounded
1/4 cup cold water
2 cups sugar
1 cup water
1/2 teaspoon cream of tartar
dash of salt
Soak gelatin in the 1/4 cup water. Combine sugar, 1 cup water, cream of tartar and salt. Boil to 225 (thread stage). Remove from heat and mix in the gelatin mixture. Let stand until fairly cool. Whip until thick. Store in tightly covered jar.
Marshmallow Topping
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 beaten egg white
1 cup corn syrup
1 teaspoon vanilla
Dissolve the gelatin in the cold water. Boil the syrup, to the firm ball stage. Beat the white while the syrup cooks. Pour syrup slowly over the beaten egg white while continuing to beat. Add the dissolved gelatin and beat well. Add the vanilla and beat until light. Good topping for ice cream, cakes or pudding.
