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            Friday, April 17, 2015


Marshmallows with Ham

       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
    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 wereduhmarshmallow.  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. 

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            Making Marshmallow Posted by Rodger the Real King of France | 4/17/2015 10:13:00 AM | PERMALINK Back Link (3) | Send This Post | HOME


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Everything is better with brown sugar.
^ Or bacon.
"Is that a candy making quirk?"

Oh, yeah. My recipes always recommend having a stool to sit upon.

; >


[hm... brown sugar/bacon marshmallows... That'll work!]
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