7/8/08

Red White and Pink on the 4th





Instead of the typical 4th of July strawberry, blueberry and whipped cream dessert we decided to make our famous marshmallows. We usually only make them at Christmas time who says there are rules about white-ish desserts, it's not like I was wearing white after Labor Day or anything.

We got this beautiful hand marbled paper effect by using a skewer and drops of food coloring. We put the mixture in a pan and dropped tiny drops of our food coloring right on top, a little goes a long way.

Then we used a skewer and dragged it all over the pan. I thought it was really pretty but unfortunately my smarty pants daughter let me know that they looked more PINK, white and blue! Whatever color they turned out they were delicious. Here is the recipe:






Marshmallows
You can make them white or add coloring. Add color either when mixing or use a skewer to drag color through them after you have put them in the pan but before chilling. Getting them out of the pan can be tricky, be patient and pull slowley if they give you trouble. Use clear vanilla to get bright white marshmallows, you can get it at a baking supply store.

Confectioners’ sugar or more for dusting
2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water about 115°F
1/4 tsp salt
2 egg whites (pasturized are ok to use)
1 tsp vanilla
Food coloring of choice.

1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal
baking pan (non stick works great) 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 cold water and let stand to soften.

3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot
water, and salt over low heat, stirring with a wooden spoon, until
sugar is dissolved. Increase heat to medium and boil mixture,
without stirring, until a candy or digital thermometer registers
240°F about 12 minutes. Remove pan from heat and pour sugar mixture
over gelatin mixture, stirring until gelatin is dissolved.

4. With standing or a hand-held electric mixer beat mixture on high
speed until white, thick, and nearly tripled in volume, about 6
minutes if using standing mixer or about 10 minutes if using hand-held
mixer. (if making one color batch add color here)

5. In a large bowl with cleaned beaters beat whites (or
reconstituted powdered whites) until they just hold stiff peaks. Beat
whites and vanilla into sugar mixture by hand until just combined. Pour
mixture into baking pan (add color here for swirl effect) and sift 1/4 cup confectioners sugar evenly
over top. Chill marshmallow, uncovered, until firm, at least 3 hours,
and up to 1 day.

6. Run a thin knife around edges of pan and invert pan onto a large
cutting board. Lifting up 1 corner of inverted pan, with fingers
loosen marshmallow and let drop onto cutting board. With a large knife
trim edges of marshmallow and cut into small squares.
Shake confectioners sugar over the sticky edges, serve.
Keep them chilled overnight to retain freshness.

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8 comments:

Melicob said...

Those look fantastic!

Tom said...

Ooo, those look good, Jennifer!

I recently made, and posted a blog entry about, homemade marshmallows. I used a recipe from Bon Appétit that is similar to yours, minus the egg whites. According to BA, including egg whites makes for a much fluffier and lighter mallow. Do you find this to be the case?

~Madeline~ said...

They are so pretty! I think I prefer the pink ;)

Jennifer Carden said...

Thanks folks...Tom, yes the egg white makes them much lighter. If your guests fear raw eggs you can use pasteurized egg whites.

redmenace said...

beautiful little sugar pillows. thanks!

Donal said...

Hey there!
Found you on tastespotting or foodgawker, can't remember which! But this look absolutely stunning- I've never tried making marshmallows before!

Tarah said...

Beautiful!

ambrosia ananas said...

Those are lovely.