Wednesday, May 25, 2011

Springy, Fluffy Marshmallows

As a multi allergic person, corn is in everything but not these babies! (these are GF,CF&DF) Make these ahead of time for your next camping trip or backyard BBQ! who doesn't want to roast one or make some chocolaty somores. Put some in a sterile jar for peanut butter sandwiches.

The last time I made marshmallows I was with Debbie trying to make really good marshmallows. We had a blast. They turned out just "ok". They tasted like marshmallows but didn't look like a good finished product. 
I had marshmallow everyplace it seemed the first time we tried it. 

This recipe is much more marshmallow friendly than the last one, and I love that you can make these ahead. Nothing like a FRESH mallow.

If your are working with kids (god bless you) tie up the hair, put them in clothes you don't care about, unless you want their hair, clothes and hand prints stuck to the wall.

PS... Personally I would tie your hair up Lucile Ball style, in a mans big red hankie...and a heirloom apron for the full effect. Short sleeves preferred. You know, just in case.


Ingredients:
  • About 1 cup GF confectioners’ sugar (or make your own)
  • 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated superfine sugar (white sugar makes a difference)
  • 1/2 cup GF rice syrup (or corn syrup if tolerated)
  • 1/4 teaspoon crushed sea salt
  • 2 large egg whites or reconstituted powdered egg whites
  • 1 tablespoon GF vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Directions:

  1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
  2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
  3.  In a 3-quart heavy saucepan cook granulated sugar, rice syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
  4.  Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
  5.  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
  6. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (This may take even longer with a hand mixer, but still eventually whips up nicely.)
  7. In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks.
  8.  Beat whites and vanilla (or your choice of GF flavoring) into sugar mixture until just combined.
  9. Pour mixture into baking pan and don’t worry if you don’t get it all out. Try not to scrape the bowl around the edges. It will leave chunks in you mallows.
  10.  Sift 1/4 cup confectioners’ sugar evenly over top.
  11. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
  12. Run a thin knife around edges of pan and invert pan onto a large cutting board. (I would dust the dry cutting board with powdered sugar)
  13.  Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board.
  14. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) You may have to stop and clean the knife or pizza cutter.
  15.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Note: Marshmallows keep in an airtight container at cool room temperature 1 week. You can also use sweet rice flour to coat the mallows. Have everything measured out first. Beat egg whites while sugar is cooking so that they are ready to go. To get mallow off use water or water with dish soap.


 Source: Smitten Kitchen/adapted by Olinda

2 comments:

  1. I cannot wait to make these with Otis and Lilah!!! We love marshmallows, one of the great GF treats out there. I've always wanted to make my own but have been a little intimidated. You have inspired me!
    -E

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  2. Erin,
    Sounds like great fun to me! I can't wait to adapt this into mallow fluff so I can put it between chocolate cake,or squeeze it into the center of a cupcake!YUM!

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