Another Cookbook purchased... another must bake, although there isn't much baking in this one, its more stove top and then 6 plus hours of sitting in a cool dry spot. Have you heard of a blog Shauna Sever?? Her "Girl Next Door" baking is out of this world, check out her Blog at :http://shaunasever.com/ because her food is to die for, you won't get out of the kitchen.
I had just the event to bake these for..... my friend's Christening! And they were a HUGE hit! The first thing to disappear from the Lolly Buffet! I give these 5 BIG Shiney Gold Stars!
Bubble Gum MarshmallowsI was drawn to these little clouds, I think they are simply devine, completely different and much softer than store bought marshmallows, you jsut have to try it.
What you need:
- Batch of Classic Marshmallow Batter
- Pink Food Colouring Gel
- Bubble Gum Candy Oil (I use LorAnn)
- 1/2 cup Classic Coating
- 8 x 8 inch Baking Tray (Cookie Tray)
Classic Marshmallow Batter
1/2 cup Cold Water
3/4 cup Castor Sugar
1/2 cup Light Corn Syrup
1/4 cup Water
1/8 tsp Salt
2 tsp Pure Vanilla Extract
(for Bubblegum version reduce to only 1 tsp)
Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over a high heat. Boil, stirring occasionally, until the temperature reaches 240'F. Meanwhile, pour remaining 1/4 cup of the corn syrup into the bowl of an electric mixer fitted with the whisk. Microwave gelatin on high until completely melted, approximately 30 seconds. Pour this then into the mixer. Set the mixer to a low speed and keep it running.
When your syrup reaches it temp of 240 degrees, slowly pour it into the side of the mixer bowl (no into the whisk), then increase your mixer to a medium speed, and beat for 5 minutes. Increase to med-high speed and whisk for a further 5 minutes. Move your mixer to the highest setting and whisk it for a further 1-2 minutes. Then beat in the vanilla.
Here the directions will change....
Along with the Vanilla add your Bubble Gum Candy Oil(5 mini dropper drops) and the tiny drop of food colouring.
Note your finished batter of marshmallow should have tripled in size! Taste to check it has the right taste, be careful as you have the oil smell in the air so I find it best to get another person to taste so you dont knock people out with a too heavy punch of flavour.
Pour the marshmallow into the prepared pan/tray using a spatula to smooth and work it into the corners of the tray.
See recipe below, using the Classic Coating, sift your coating over the top and set aside for 6 hours to allow it to cool in a dry place.
Classic Coating1 1/2 cups Pure Icing Sugar
1 cup Cornflour or Corn Starch (or Potato Starch)
Sift the ingredients together into a large bowl or combine them into a food processor. This coating will work on all the recipes in Marshmallow Madness. From your bowl or container of made Classic Coating, scoop out what you need at a time per use.
Coating - "Marshmallows need a light dusting of powder to keep them from sticking to everything in their path and to help the curing process. In this book, you'll see lots of ideas for marshmallow coatings".
Bubble Gum CloudsUse a knife to loosen the marshmallow from the edges of the pan. Invert the slab of marshmallow onto a coating dusted work surface and dust the now face up bottom with more coating. Cut out the shapes with a metal flower/cloud cutter.
Dip the raw edges into more coating and tap off the excess.
I love how Shauna stands them on their sides into cupcake wrappers - GORGEOUS!
Makes - 2-3 Dozen 1.5 inch mallows