Originally uploaded by Bake & Destroy!
Before I venture into the wild world of candy making, I must say hello to the man I met on the El today. I have literally never talked to any strangers on the bus or El, as most of them are creeps and weirdos. But this guy was crouched over his knitting needles and I thought that was awesome, so I introduced myself and offered him a Knit & Destroy shirt. If you are reading this, knitting guy, email me at firstname.lastname@example.org for your shirt. I remember your name but I’m not writing it here so I don’t get a bunch of random requests for shirts.
I’m terrified of candy-making. Three batches of bad caramel are enough to send any baker into candy-hiding. But lately the Food Network has been “home made marshmallow this” and home made marshmallow that,” so I figured I’d give it a shot.
I used Martha Stewart’s recipe, which is not vegan (sorry vegans) but I wanted to try something I trusted first, and then venture into other recipes. I try not to question Martha, as she is my lord and master, but I think these might have too much vanilla in them. Of course, I use suped-up bourbon vanilla, but even so- it’s a bit much.
You will need:
- 2 1/2 tablespoons unflavored gelatin
- 1 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 tablespoons pure vanilla extract
- Confectioners’ sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out.
Overall, it was really simple and I got a SHITLOAD of marshmallows, which are currently piled into two Tupperware containers, hiding from Teno, who whines for them nonstop.
I dipped mine, as you can see.
PS I’m co-hosting this month’s Cupcake Hero! This means the winner (and my other favorites) will get mentions and links on my blog AND the winner will receive a special B&D care package from me!