Why did I ever want to make my own marshmallows? As George Mallory said, when asked, ‘Why climb Mount Everest’ his answer was, “Because it is there”! Well that is
why I wanted to make marshmallows, because they are there…
So without further adieu; marshmallows:
– Candy thermometer
– Mixing bowl
– 9” square cake pan (any shape you want – 9”)
– Mixer, blender or food processor
|• 15 ml (1T) of fine cooking oil; ie. grape seed *
• 250 ml (approximate) Confectioners Sugar– for powdering, (makes all the difference to me…)
• 30 ml (2T) unflavoured gelatine. ( or two packages)
• 375 ml (1½ C) granulated sugar
• 125 ml (½ C) cold water +
• 45 ml (3 T) water
• 125 ml (½ C) light corn syrup
• 15 ml 1( T) vanilla extract
Start by brushing a 9” square pan w/oil. Generously dust with confectionary sugar, tapping out excess. Pour ½ cup water into a mixing bowl. Sprinkle gelatine on top, let stand about 5 minutes, to moisten the gelatine.
Combine granulated sugar, corn syrup and 45 ml (3 T) water, in sauce pan on medium low. Bring to boil, to dissolve the sugar. Bring to 240°, without stirring (soft ball stage). Once this temperature is reached remove from heat.
With mixer or blender of your choice, beat gelatine mixture on high speed. Gradually add hot syrup in thin steady stream. Beat 5 minutes longer, until mixture is white, fluffy and stiff. Then, beat in vanilla. Pour mixture into prepared pan, with oil coated spatula.Spread evenly. Let stand uncovered at room temperature for 10 to 12 hours.
Dust a large cutting board with confectioners’ sugar. With an oiled knife, cut into 4. Cut squares into approximately 3 cm (1 inch) squares.
There you have it, and enjoy.
Oh, if you want to know why I wrote this article? It is due to my conversation with Lulu on Radio Rock Cafe on BlogTV . A simply beautiful group of people, hosted by Ben. Thanks folks…
* I use a special formula/ratio of ½ extra virgin olive oil and ½ liquid Lecithin. This is industrial strength and still healthy. – bri❤
water=97.17 g; calories=2447; protein=12.16 g; total fat=14.18 g; saturated fat=1.34 g; monounsaturated fat=2.23 g; polyunsaturated fat=9.65 g; carbohydrate=586 g; total sugars=492.8 g; alcohol=4.54 g; ash=0.67 g; calcium=38.56 mg; phosphorus=6.33 mg; iron=0.41 mg; sodium=147.9 mg; potassium=32.99 mg; magnesium=6.98 mg; zinc=0.87 mg; copper=0.35 mg; manganese=0.06 mg; vitamin E=3.97 mg AT; thiamin=0.11 mg; riboflavin=0.13 mg; niacin=0.07 mg; pantothenic acid=0.02 mg; folate=4.26 ug DFE; selenium=9.55 ug; refuse=0.%; blocks carb:prot:fat=65.1 : 1.7 : 4.7; ECC=586.; %cal as carb:prot:fat=93:2:5; DietPoints=50.1