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Full Online Book HomeLearning KitchenCandy - Marshmallows - Marshmallow Recipes By Becky
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Candy - Marshmallows -  Marshmallow Recipes By Becky Post by :elainec Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2215

Click below to download : Candy - Marshmallows - Marshmallow Recipes By Becky (Format : PDF)

Candy - Marshmallows - Marshmallow Recipes By Becky

2 cups sugar
1 cup water
1/2 cup cold water
2 tbsp. gelatin (plain)
speck of salt
1 tsp. vanilla
macaroon coconut, optional
powdered sugar, optional


Boil the sugar and water together to soft ball stage. Soak the gelatin in 1/2 cup cold water; add to syrup mixture. Cool slightly, then add salt and vanilla. Beat with electric mixer until cold and thick.

Pour into an 8 inch square pan which has been thickly dusted with macaroon coconut or powdered sugar. Sprinkle more coconut or powdered sugar on top, then set pan in cool place for marshmallows to harden (not refrigerator).

When hardened, turn out and cut into squares, then roll in more coconut or sugar. Store in a tin can.



Marshmallows

2 cups sugar
3/4 cup boiling water
2 tbsp. plain gelatin
1/2 cup cold water
1/2 tsp. salt
1 tsp. vanilla
powdered sugar


Thickly dust an 8 or 9 inch square pan with powdered sugar.

Boil sugar and 3/4 cup water together until syrup tests thread stage. Remove from heat.

Soften gelatin in cold water, then add to hot syrup and stir until dissovled. Let stand until partially cooled.
Add salt and vanilla. Beat until mixutre becomes thick, fluffy and cold.

Pour the marshmallow into the prepared pan. The mixture should be about 1 inch in depth.
Let stand in a cool place but NOT a refrigerator until thoroughly cooled.

Use a wet sharp knife to loosen around the sides of the pan, then turn it out and cut into cubes. Roll in powdered sugar and store in air tight container.

Options: Fruit juices may be used in place of the water. Nuts, chocolate chips, candied fruits (chopped) may be added to mixture before pouring into pan Coconut may be added before sugar.




Marshmallows

1 1/4 cups cold water, divided
2 cups sugar
1/3 tsp. salt
2 tbsp. unflavored gelatin
powdered sugar


Heavily dust an 8 or 9 inch square pan with powdered sugar.

Put half of the water in a large mixing bowl. Put the other half in a sauce pan. Add sugar to the saucepan and boil to 290° It should spin a thread.

While this is boiling, add gelatin to the mixing bowl and let soak at least 5 minutes.

When syrup is about done, add vanilla and salt to the gelatin. Do not stir yet.

When syrup has reached desired temperature, slowly pour it over gelatin, beating as you pour. Beat until the mixture is cold, then pour into the prepared pan. Cool one to two hours.

Cut into cubes and roll in powdered sugar. If the marshmallows stick to the knife, dip it in hot water. Use tooth picks to roll it in the sugar and place on waxed paper to dry.
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