posted by SandyOH 08-08-100 8:56 AM
* Exported from MasterCook *
Chocolate Marshmallows
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups plus 2 tablespoons cold water -- divided
1/3 cup sifted unsweetened Dutch process cocoa powder
3 envelopes unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1 Pinch salt
2 teaspoons vanilla
Coating:
1/2 cup confectioners' sugar
3 tablespoons unsweetened Dutch process cocoa powder
1 tablespoon cornstarch
Prepare a 13x9-inch pan at least 1-1/2-inches high by lining the entire inside of the pan with aluminum foil, shiny-side up (I use heavy-duty foil, which tears less easily than regular weight). Fold any overhang back against the outer edges of the pan. Smooth out as many creases as possible. Lightly grease the foil with vegetable shortening. Set prepared pan aside.
Bring 1/4 cup plus 2 tablespoons water (reserve remainder) to a boil in a small saucepan with a tight-fitting lid. Meanwhile, place cocoa powder in small bowl. Pour boiling water over cocoa. Whisk briskly to dissolve cocoa. Cool until warm, whisking occasionally and scraping sides and bottom of bowl with rubber spatula.
Meanwhile, pour gelatin into another 1/2 cup cold water (reserve remainder) in small bowl or one-cup liquid measure. Allow to stand at least 5 minutes to soften. While gelatin softens, combine remaining 1/2 cup cold water, sugar, corn syrup and salt in 1-1/2 to 2-quart non-aluminum pot with tight-fitting lid.
Dissolve gelatin by placing bowl or one-cup measure in hot water over low heat (water should be no more than half as deep as your container). Stir often with a small metal spoon. At first, gelatin mixture will be very stiff, but it will melt to a liquid fairly quickly. Remove from hot water; dry container bottom and sides thoroughly (even if you can still see gelatin crystals on the spoon, remove mixture from the hot water as soon as it has liquified--you don't want to overheat it. Allow to stand at room temperature about 3 minutes, then scrape into large bowl of electric (heavy-duty) mixer.
Add cocoa mixture, which should be still warm (not hot!). Beat at low speed until the two are combined. Set aside near stove top.
Place saucepan with sugar-corn syrup mixture over low heat. Stir well to dissolve sugar. Once or twice during heating, wash down the sides with a pastry brush dipped into hot water (squeeze as much water as possible out of the brush before washing down the pan sides). When sugar is dissolved, increase heat to medium-high; bring syrup to a boil. Cover tightly and boil 3 minutes to dissolve any remaining sugar crystals. Uncover and boil to 240 F. without stirring.
While syrup cooks, beat cocoa-gelatin mixture at low speed once or twice to keep it from setting, and scrape bowl bottom and sides occasionally.
When syrup reaches 240 F; remove from heat. Wait till the bubbling stops. Add a very small quantity of syrup to the cocoa-gelatin mixture, then beat at low speed to incorporate the syrup. Continue to add the hot syrup gradually (very gradually at first). Stop the mixer before each addition, then beat at a low speed until the addition is incorporated. Scrape down the mixing bowl and beater(s) with a heat-resistant rubber spatula about halfway through adding the syrup. Cocoa-gelatin mixture will become hot and very liquid.
When all syrup has been added, scrape down bowl and beater(s) once more. Begin beating at medium speed (speed 4 on my KitchenAid). As mixture cools, it will thicken and increase in volume. Gradually increase speed to high (speed 10 on KitchenAid).
Beat the marshmallow mixture for about 10 to 15 minutes, adding vanilla during the last couple of minutes of beating. Stop the mixer once about halfway through to scrape down the bowl and beater(s). The marshmallow mixture will be warm, thick, and shiny, and will resemble whipped marshmallows. The mixture may still flow from the beater when it is raised, but the flow will be very slow and very thick, and it will not dissolve entirely back into the bowl of marshmallow. The texture will be light and fluffy, and the color with be a light chocolate. Remove from mixer and scrape into prepared pan, quickly spreading level with a rubber spatula. The mixture will be about 3/4 to 1-inch high.
Allow marshmallow mixture to stand uncovered at room temperature for about 7 to 10 hours before cutting. Anytime during this standing period (or just before you'll use it), make the Coating by processing the confectioners' sugar, cocoa powder, and cornstarch in a food processor fitted with a steel blade for several 10 second "bursts" until mixture is well-blended. (Alternatively, sift ingredients together several times, then blend well with a spoon until mixture is an even color). If made in advance, let stand at room temperature, covered airtight.
Check to see if your marshmallows are set before cutting them. To do so, touch the top of the mixture very lightly with a finger. If it is only slightly tacky or not sticky/tacky at all, your marshmallows can be cut. To do so, sift a generous amount of the Coating directly onto the surface of the marshmallows. With your fingertips, gently spread Coating so entire surface is covered.
Place a piece of waxed paper (larger than 9x 13-inches) on a cutting board. Invert the cutting board with wax paper on it over the top of your pan, so that the marshmallows will be turned out onto the wax paper. Grasp the cutting board and the pan with both hands and invert. Gently remove pan, then carefully and gently peel back foil from sides and bottom of marshmallows. Sift a generous amount of the Coating all over top of the uncut marshmallows.
Use a large, very sharp, straight-edged knife to cut the marshmallows. Grease the blade lightly with vegetable shortening, then cover both sides of blade with the Coating (after this, just keep both sides well coated with Coating). Cut marshmallows into squares (you can use a ruler if you like), but I usually just make mine into strips about 1-1/4-inches wide. Keep covering both sides of the knife blade with Coating between cuts! After the panful is cut into strips, roll each strip in more coating, then cut strips into individual marshmallows about 1-1/4-inches square (you can vary size to suit your liking, of course). Make sure each individual marshmallow is thoroughly rolled in the Coating on all sides. Store in an airtight container. If marshmallows stand for more than about a day before their eaten, re-roll each in Coating before serving, dusting off any extra Coating.
Notes: You'll need a powerful stand mixer, preferably with a whisk beater attachment. You'll also need a candy thermometer and a pastry brush. Do not attempt to make these on a humid day, and remember the marshmallows must stand uncovered at room temperature for at least 7 hours before being cut.
Fresh marshmallows are not good "keepers". I store them airtight for only a couple of days at room temperature; they are edible for a few days longer, but I find that they lose their tenderness and delicacy. You'll want to re-roll them in more Coating before serving if they stand longer than overnight. Do not store marshmallows in the refrigerator or freeze them. Make sure to use unsweetened Dutch process cocoa powder. I've never tried using regular unsweetened cocoa powder. They are tender and delicate and taste fresher; their still sweet, but the sweetness is tempered by the unsweetened cocoa powder in the recipe.
posted by SandyOH 08-08-100 9:38 AM
* Exported from MasterCook *
Strawberry Marshmallows
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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2 envelopes unflavored gelatin (about 1 tbsp.each)
3/4 cup cold water
2 cups granulated sugar
1/2 cup hot water
1/4 teaspoon salt
1 tablespoon strawberry extract
Powdered sugar
Soften gelatin in cold water in small saucepan, about 3 minutes.
Meanwhile, heat granulated sugar, hot water and salt over medium heat, stirring constantly, to boiling. Clip candy thermometer to side of pan (tip should not touch bottom of pan); cook without stirring to 265-degrees (hard-ball stage). Remove from heat.
Heat gelatin mixture over low heat, stirring constantly, until gelatin dissolves, about 5 minutes; transfer to large mixer bowl. Pour hot syrup into gelatin mixture in slow steady stream, beating on high speed. Continue beating until mixture holds its shape when dropped from a spoon, about 10 minutes. (Mixture will be foamy and sticky). Beat in strawberry extract. Spoon mixture into 9-inch square pan dusted with powdered sugar. Dust top with powdered sugar. Let stand at least 30 minutes to set. Cut into 1-inch squares. Dust cut surfaces with powdered sugar. Store covered in glass containers up to 2 weeks.
Makes 6 dozen
* Exported from MasterCook *
Fruit-Flavored Marshmallows
Recipe By : Jell-O
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 package Jell-O gelatin (3-oz. and any flavor)
1/2 cup boiling water
3/4 cup sugar
3 tablespoons light corn syrup
Powdered sugar
Dissolve jello in boiling water in a saucepan over very low heat. Add sugar; cook and stir just till sugar is dissolved. (Do not boil!) Blend in corn syrup. Chill until slightly thickened. Beat at highest speed of electric mixer until mixture is thickened and will stand in soft peaks - about 8 to 10 minutes. Pour into an 8-inch square pan which has been lined on sides and bottom with wax paper and the paper greased with butter or margarine. Chill overnight.
Turn firm mixture onto a board heavily dusted with confectioners sugar. Carefully peel off wax paper and dust surfaces heavily with powdered sugar. Cut into 1-inch squares or into shapes, using small cookie cutters dipped in sugar. Store covered in refrigerator.
Makes about 5 dozen squares
Source: Old Jell-o clipping