[Herbalist] Homemade Marshmallows

[Christine Seelye-King]

Basically, I think the root would be pounded, maybe with some sugar or honey
added, until it became stiffened.  That's a guess, but the best I can come
up with having seen the program I described earlier.
Christianna

> -----Original Message-----
> From: herbalist-admin at ansteorra.org
> [mailto:herbalist-admin at ansteorra.org]On Behalf Of Katherine Blackthorne
> Sent: Monday, July 01, 2002 3:20 PM
> To: herbalist at ansteorra.org
> Subject: Re: [Herbalist] Homemade Marshmallows
>
>
> 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Marshmallows were originally made from the root of the marshmallow plant;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=rec
ipe1168&catid=cat410">Homemade
> >Marshmallows</A>
>
>
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