WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, December 20, 2012

Marshmallows(corn-free, egg-free, gluten-free, dairy free)



Finally got a few more brands of unflavored gelatin to try with Abby. So far she is reacting to many- if these couple brands fail to agree with her, we will move on to pork based gelatin.


I have made marshmallow creme, and marshmallow frosting, but this is a first for marshmallow's! I learned a couple things. 1) be prepared, everything measured and ready to go. When that sugar hits 240 it hit's it fast! 2) A mess. A worthy mess though :-) Simple hot water melts away the stickies in no time.

These were far from perfect. But, I got the first batch done- now I am determined to try a few more recipes and even do this one a few more times to see if I can improve how they look when I cut them! I make tasty food, not pretty! :-)

Ingredients:
Marshmallow:
¾ cup cold water, divided
3 envelopes unflavored gelatin(5-6 teaspoons other brand)
2 cups granulated sugar(domino's)
2/3 cup light Lyle's golden cane syrup
¼ teaspoon salt(pink himalayan)
2 teaspoons vanilla(homemade)

Coating:
About 1 cup confectioners (powdered) sugar for dusting pan and coating the marshmallows..(I used 1/4 cup potato starch and 3/4 cup powdered sugar)

Directions:

Line the bottom and sides of a 8x8 inch baking pan with plastic wrap. Lightly grease the plastic wrap with grapeseed oil. Sprinkle enough powdered sugar to get a good coating on the oil.(corn free store bought powdered sugar or homemade.)

Gelatin:
In a large bowl of an electric mixer, put ½ cup cold water. Sprinkle gelatin over the water; set aside about 10 minutes for gelatin to soften.(sprinkle evenly, if you pour it too thick in spots you will get "gelatin clumps" not good!

Cook:
In a medium-size heavy-bottomed pan, combine ¼ cup water, sugar, Lyle's golden cane syrup, and pink himalayan salt. Heat over medium heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan(very important). When the mixture begins to simmer, cover the pan tightly with a lid for 3 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.

Remove the lid and clip a candy thermometer to the inside of the pan, increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft ball stage. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup(1 sugar crystal will multiple into hundreds,believe it has happened to me!). In addition, remove the pan from the heat just before the syrup reaches 240 degrees to prevent it from going over 240 degrees.(I was surprised at how fast this came to temperature, so keep an eye on it!)

With the electric mixer on low speed, slowly pour(not too slow, just slow enough not to splash) the hot syrup into the gelatin mixture.Be careful,sugar burns are miserable! Gradually increase the speed to high and beat until the mixture is thick and shiny and nearly tripled in volume, about 6- 10 minutes. Reduce the speed to medium, slowly add the vanilla. Increase the speed to high and continue beating about 1 minute or until the vanilla is well combined.

Scrape marshmallow mixture into the prepared pan, spread with a rubber spatula to make as smooth as possible. The mixture will be sticky. Coating: Generously dust the top of the marshmallow with about 3 tablespoons powdered sugar.(I did not, and it was fine.)

Let marshmallow sit uncovered, at room temperature, until set and dry, about 12 hours.(I so could not wait- mine sat for 4-5 hours- I suspect that contributed to the raw looking edges)

Coating:
Dust(I did more then dust) a large pastry board(I used a large shallow cake pan to contain the mess) with powdered sugar (I used 1/4 cup potato starch and 3/4 cup powdered sugar). Run a sharp kitchen knife around the edge of the pan to loosen the marshmallow. Invert the pan onto the pastry board. Remove the plastic wrap(careful) and dust the top of the marshmallow with about 3 tablespoons powdered sugar.


Cut the marshmallow into 1-inch squares. Dip the cut sides of the marshmallows into powdered sugar to help prevent them from sticking together, shake off any excess sugar.

Store marshmallows covered, in an airtight container, at room temperature.


2 comments:

Sarah Reid said...

What powdered sugar do you use? All the ones I know of contain corn

Diane said...

So far we have been grinding cane sugar in the ninja with some tapioca starch. Works very well, though time consuming. I know some who are "corn-lite" use various organic powdered sugars that are made with tapioca and not cornstarch but not sure how safe they are.

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