http://www.slashfood.com/2006/10/24/how-to-make-homemade-marshmallows/
You, too, can make homemade marshmallows
Posted Oct 24th 2006 9:55AM by Nicole Weston
Filed under: Recipes, How To
Homemade marshmallows are definitely one of my favorite candies. Unlike store-bought marshmallows, they are like little clouds of sweetness that are soft, tender and melt in your mouth. They are easy to eat, go perfectly with coffee, flavored coffee drinks and hot chocolate, and are ideal for making s’mores. They are also surprisingly easy to make, and very impressive when you bring them out to serve to friends or family. The only real drawback is that you really need a stand mixer to make them, as it allows you to keep your hands free while you’re working and has a very large whisk (as opposed to the beaters of a hand-held mixer) that does the job quickly and efficiently.
I really recommend using vanilla bean paste or vanilla bean crush instead of plain vanilla extract because the tiny bean specks really look fantastic in the finished candy. Read on for the recipe, which I have made and enjoyed countless times:
Homemade Marshmallows
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.
Makes about 40 large marshmallows, depending on the size you choose to cut them.
Pat this sounds like a possible sub for stuffing .. Quinoa will up the protein content too... actually might try this as a sweet myself, ditch the onion, garlic & greens, try some coconut milk, vanilla, cinnamon etc rice pudding style (at least in my house it's called rice pudding).
OTTOLENGHI RED RICE & QUINOA RECIPE (GF)
http://www.101cookbooks.com/archives/ottolenghi-red-rice-and-quinoa-recipe.html
Heidi notes: Ottolenghi uses (and recommends) Camargue red rice. The red rice most available to me is a Butanese red rice. Use whatever you can find or substitute a good brown rice, farro or wheat berries. I should also note that I've adapted the recipe measurements to suit U.S. cooks.
1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper
Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.
Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.
While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely. In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.
Makes a large platter.
—
Ria
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