*UPDATE NOVEMBER 9, 2011: Holy Smokes, People, this recipe was messed up! To anyone who may have used it in the last two and a half years (*gasp*), my heartfelt apologies. Apparently when I was converting it from the super large batch I make for my business to a normal person sized batch, I mucked up the sugar ratio. Yikes. I just referred back to the blog recipe because I was making marshmallow at home, and (after two failed batches) figured out the problem! Recipe below is now updated and should work properly. You may now whip without fear.*
It’s only the day after St. Patrick’s Day, and already my mind is on Easter. I can’t help it, Easter is absolutely my favorite (confectionary) holiday. The jelly beans, the chocolate bunnies, the peeps & chicks, I love it all. Well–not true, actually, I only love the peeps & chicks that I make from scratch, not the scary ones you buy at the store. You know those boxes are probably the same ones they put out last year, don’t you? (shudder)
Here are a few of the things I’m working on:
And . . . cupcake toppers! These include piped chocolate, modeling clay, and some pint-sized peeps.
In the next few weeks, all of these things (except the cupcake toppers) will come together along with my handmade chocolate bowls, some chocolate crispy eggs, a bit of store-bought fluff (fake grass and jelly beans) and turn into something like this:
Did I mention how much I love Easter? Sigh . . .
Making your own marshmallow is not hard at all, so please, I beg you, either make your own or buy the good stuff, but do NOT subject your body to the nasty grocery store version!
Fresh Marshmallow (adapted from Martha Stewart)
- 2 envelopes gelatin
- 1/4 cup water
Pour water into microwave safe container, add gelatin and set aside to soften.
- 4 egg whites, at room tempature (use dry pasteurized egg whites for best food safety)
- 1/2 tsp cream of tartar
- 1/3 cup sugar
Whip egg whites until frothy, add cream of tartar. Continue to whip until soft peaks form. Slowly add sugar while whipping. Continue until hard peaks form.
- 1-1/2 cups sugar
- 1/4 cup corn syrup
- 1/2 cup water
- 1/2 tsp vanilla
Place sugar, water, and corn syrup in large saucepan and bring to a boil. Cook to 266 degrees (hard ball stage). Remove from heat. Microwave gelatin and water mixture until liquified, about 1o seconds. Add vanilla to gelatin, and stir gelatin mixture into hot sugar syrup. With mixer running, slowly pour hot syrup down the side of the mixer bowl into the egg whites (avoid the beater!). Beat the mixture until the bowl has cooled to lukewarm and the fluff holds it’s shape when the beater blade is raised–approximately 8 minutes.
Choose how you want your marshmallow shaped–scoop it into a piping bag and pipe shapes onto beds of sugar to make peeps & chicks (see Martha’s instructions, here), or pour onto a greased cookie sheet and spread thin, cut into shapes with cookies cutters after cool and set, or pour into a greased 9×9 pan and cut into cubes after cool and set. For the cookie cutter and pan options, spray the knife or cutters with baking spray to make cutting easier, and toss the cut pieces in powdered sugar (or powdered sugar mixed with corn starch) to keep them from sticking to everything when you are done.