Title: MARSHMALLOWS
Categories: Candies
Yield: 1 Servings
2 c Sugar
1 ts Vanilla
2 tb Gelatin soaked in 1/2 cup
-cold water
1/4 ts Salt
3/4 c Water
Marshmallows from Marge Osborn’s 9 th grade Home Ec
Class. They can also
be used as centers for dipped chocolates or bark
1. Mix sugar and 3/4 c water in heavy
pan. Cook to soft ball stage, 238
degrees.
2. Remove from fire and add gelatin.
3. Pour in glass mixing bowl. Cool a
little and then whip until thick
and white. Add flavoring.
4. Mix 2 T powdered sugar and 2 T cornstarch
and spread into a 9 inch
square pan. Pour candy into the prepared pan, let
stand. Cut into squares
using a wet knife and give a final dust of powdered sugar.
Please add this to the marshmallow recipe to keep
the marshmallows from
being grainy.
When you start cooking the sugar and water, be sure
to dissolve the sugar
crystals before it begins boiling as is done with fudge.
Either wipe down
the sides of the pan with a watered brush or cover pan for
a few minutes.
From Cookie-Lady’s Files. Posted on GEnie’s
Food & Wine RT by COOKIE-LADY
[Cookie] on 10/3/93
Last
night we wanted ham steak and sweet
potato casserole. Problem. No marshmallows. Went to the
trusty Cooks Thesaurus
looking for a substitute and wound up deciding to make my own
marshmellows. I'm not a candy maker, but I did have a
FRIED
HAM WITH RED-EYE GRAVY Slice ham about 1/4 inch thick. Cook slowly in a
heavy frying pan until evenly browned on both sides. Sprinkle each side
lightly with sugar during cooking. Remove the ham and keep it warm,
then add about 1/2 cup of cold water or a cup of coffee. Let it boil
until gravy turns red. Blend and pour over the ham.e
candy thermometer. The sugar water jumped
to 200º in
short order, but then took like forever to get to 240º. Is that a
candy making quirk? From there it
was easy, but you do not want
to hand whip this thing; I tried. Even
with the electric it took awhile to firm up but the results were—duh—marshmallow.
But very good marshmallow.
Have a lot left that I've stored, but in the future I think I'll just
buy a bag of Kraft. However. If I was still a youngster I'd make a
batch and eat it, still warm, out of a bowl like ice cream with caramel
and nut topping. OMFG!
As an aside;
Y'all
folks have often extolled the virtues of Red-Eye gravy. I've tried
Red
Eye gravy before, and NOBODY, including me, liked it. But, I
decided
to do it again using an actual recipe.
Tasted it. Hated its guts! Added brown
sugar. Tasted
it. Hated it, but less. Added more brown sugar. Tried it. Getting
better, Added more brown sugar. Voila! Best
ever. |
|
|
