In preparation for our bake sale for the dance troupe, last weekend I made 4 batches of marshmallows. Last weekend was quite busy. I made 4 batches of marshmallows (all different recipes), 1 successful batch of toffee, 1 dozen cupcakes and 1 dozen cinnamon buns. So it’ll take me a bit to post these.
We’ll start off with this batch of marshmallows which came from this Martha Stewart recipe.
Here are all the ingredients I need to make them. Notice my second candy thermometer from Safeway. I broke the first when opening it.
First we add the gelatin to the water.
Let the gelatin “bloom” as they say by letting it sit for 10 minutes. I think this recipe says 30 min, but it only ended up being about 15 since other things happened too fast.
Melt the sugar, corn syrup and water.
Really get it boiling until it reaches about 244 degrees (F). I think I missed it cuz I was misreading my thermometer due to all the steam (I figured it out later), but I came close.
Pour the boiling mixture in to the bloomed gelatin and begin whipping. (It was hard to take a picture while pouring the boiling sugar, so I didn’t.)
Really get it going. See how it’s starting to whip nicely?
Whip it. Whip it good.
Add the vanilla.
Oops, I spilled. But don’t you love the retro green color of my kitchen aid?
Here I greased a pyrex with butter and then coated with powdered sugar.
Pour the marshmallow mixture (which should still be fairly molten at this point) into the sugar coated (as if we didn’t already have enough sugar) pyrex.
Finally, swirl in some blue food coloring so we can tell which recipe this is.
Sadly, it’s Friday and this recipe still hasn’t set. So I’m going to have to call it a bust. I think because of the temperature issue, but I’m not really sure. Oh, well. That’s why we did four of them.
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