Today’s methinks: marshmallows have gone gourmet? On their own? Hmm, reflections needed. But anyway, today before getting on to the recipe, I want to deal with some thoughts and things that people keep commenting.
For eg: “Why should I buy bread if I get one packet for 10 bucks” or “If I get a bag of marshmallows for 40 bucks, why on earth would I take all the trouble to make it anyway?”.
Watch out, here’s the comeback: You get all that because someone else made it, first, sometime. Had it been for people like you, we would have been hunting and roasting wild boar by the jungle fire. Cooking and food are not just pills to survival but is an art that one should try to master, if you have that culinary side in you that is. Thank god there are not many people in the world who thinks alike.
Here’s the marshmallow recipe to cool angry foodies down.
- 2 envelopes gelatin
- 1 Tbsp. vanilla extract
- 1 ½ cups sugar
- 1/4th cup water
- ½ cup corn syrup
- 1/4th tsp salt
- In a stand mixer, combine gelatin and water. In a saucepan, mix sugar, salt, water and corn syrup. Boil it all to (234-240F). At this point it will reach a soft ball stage.
- Start the mixer that has gelatin at medium speed and pour the hot syrup. Be extremely careful at this point as sugar burns are very dangerous. Add your vanilla. Add all of the syrup, and mix it at high speed for almost 8 to 10 minutes or until white, light and fluffy.
- Grease a baking tin and layer the bottom with a parchment paper. Pour the marshmallows and let it set for a night.
- At this setting point, you can use colors.
- After setting, cut it with a kitchen scissor or with a cookie cutter. Serve it alone or with your favorite cookie or hot chocolate