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Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
157 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/15th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
320 		Aperture
f/3.1
Exposure
1/8th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/13th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/10th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/10th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
153 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
144 		Aperture
f/3.1
Exposure
1/30th 		Focal Length
6mm
Marshmallows (from scratch) As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them. They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors. INGREDIENTS About 1 cup confectioners’ sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 2 cups granulated sugar (cane sugar worked just fine) 1/2 cup light corn syrup 1/4 teaspoon salt 2 large egg whites or reconstituted powdered egg whites 1 tablespoon vanilla Directions Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar). In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this) Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.  Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Zoom Info
Camera
Kodak Easyshare M340 Digital Camera
ISO
160 		Aperture
f/3.1
Exposure
1/25th 		Focal Length
6mm

Marshmallows (from scratch)


As I mentioned in my last post, anything extremely difficult, I try to make with Miki. Together we are a successful machine. We found a recipe on good ol’ Smitten Kitchen. She had a hard time with it so it scared Miki and I to death because she’s a pro. These were soo hard to make, not because of the possibility to screw up, but because you have so many things happening at once. If you miss a step or don’t do a step fast enough, you’re screwed. It was nice to have 4 hands helping out with this recipe. That being said, they are DELICIOUS! I now appreciate a marshmallow so much more that I will thank the factories that make them because there is no way I’m going to meltdown this marshmallows and make rice krispies treats with them.

They are soo soft and fluffy. They have a strong vanilla taste, I bet they would taste amazing with like peppermint extract of other flavors.

INGREDIENTS

  • About 1 cup confectioners’ sugar
  • 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar (cane sugar worked just fine)
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites or reconstituted powdered egg whites
  • 1 tablespoon vanilla

Directions

  1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar (by dusting I mean a generous amount of sugar).
  2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
  3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
  4. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
  5. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
  6. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
  7. In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. (This took forever! I grew a few muscles during this)
  8. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined.
  9. Pour mixture into baking pan and don’t fret if you don’t get it all out.
  10. Sift 1/4 cup confectioners sugar evenly over top.
  11. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
  12. Run a thin knife around edges of pan and invert pan onto a large cutting board.
  13. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board.
  14. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. 
  15. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
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