[Herbalist] Homemade Marshmallows

[Katherine Blackthorne]

So where would the marsh mallow root come in?  In place of the gelatin?
Along with it?

A wonderful demulcent, I can see how it might be used to thicken/smooth the
sweet...

--Katherine Blackthorne


>From: Seton1355 at aol.com
>Reply-To: herbalist at ansteorra.org
>To: herbalist at ansteorra.org
>Subject: [Herbalist] Homemade Marshmallows
>Date: Mon, 1 Jul 2002 10:24:05 EDT
>
>--
>[ Picked text/plain from multipart/alternative ]
>Homemade Marshmallows
>
>Makes about 40
>Marshmallows were originally made from the root of the marshmallow plant;
>today, corn syrup and sugar are the main ingredients. Homemade ones can be
>cut into any shape you like.
>
>2 1/2       tablespoons unflavored gelatin
>1 1/2       cups granulated sugar
>1       cup light corn syrup
>1/4     teaspoon salt
>2       tablespoons pure vanilla extract
>          Confectioners' sugar, for dusting
>
>     1.  Combine gelatin and 1/2 cup cold water in the bowl of an electric
>mixer with whisk attachment. Let stand 30 minutes.
>
>     2.  Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a
>small heavy saucepan; place over low heat, and stir until sugar has
>dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar
>crystals.
>
>     3.  Clip on a candy thermometer; raise heat to high. Cook syrup
>without
>stirring until it reaches 244° (firm-ball stage). Immediately remove pan
>from
>heat.
>
>     4.  With mixer on low speed, slowly and carefully pour syrup into the
>softened gelatin. Increase speed to high; beat until mixture is very thick
>and white and has almost tripled in volume, about 15 minutes. Add vanilla;
>beat to incorporate.
>
>     5.  Generously dust an 8-by-12-inch glass baking pan with
>confectioners’
>sugar. Pour marshmallow mixture into pan. Dust top with confectioners’
>sugar;
>wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let
>stand overnight, uncovered, to dry out. Turn out onto a board; cut
>marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with
>more
>confectioners' sugar.
>
>
>http://www.marthastewart.com/page.jhtml?type=content&id=recipe1168&
>catid=cat410
>
>  <A
>HREF="http://www.marthastewart.com/page.jhtml?type=content&id=recipe1168&catid=cat410">Homemade
>Marshmallows</A>


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