SC - Marshmallows that I thought I had sent
Ratboy
kattratt at home.com
Wed Aug 2 20:51:34 PDT 2000
Well I thought this sent but I started to wonder when I never recieved
it via the SCA Cooks list...
Then I checked and what do ya know... it never went... duh,....
ok here is the recipe again for everyone who doesn't use my computer...
Okee Dokee here ya go. I will add the changes in ((Double Parentheses))
(Courtesy of Gourmet Magazine via www.foodtv.com)
About 1 cup of confectioners sugar ((Confectioners fructose, Ie coffee
grind the hell out of it... ))
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar ((Fructose))
1/2 cup light corn syrup ((Brown Rice syrup))
1/2 cup hot water (about 115 degrees)
1/4 teaspoon salt
2 large egg whites
1 teaspoon of vanilla
Oil bottom & sides of a 13x9x2 inch rectangular metal baking sheet and
dust bottom and sides with confectioners sugar. ((Confectioners fructose
ie grinded the hell out of...))
In bowl of standing electric mixer or in a large bowl sprinkle gelatin
over cold waterand let stand to soften.
In a 3 quart heavy saucepan cook granulated sugar ((fructose)) corn
syrup ((Brown rice syrup)) hot water and salt over low heat, stirring
with a wooden spoon, until sugar ((fructose)) is dissolved. Increase
heat to moderate and boil mixture, without stirring, until a candy or
digital thermometer registers 240 degrees, about 12 minutes. Remove pan
from heat and pour sugar ((fructose)) mixture over gelatin mixture,
stirring until gelatin is dissolved.
With standing or hand held electric mixer beat mixture on high speed
until white, thick , and nearly tripled in volume, (about 6 minutes if
using a standing mixer or about 10 minutes if using a hand held mixer).
In a large bowl with cleaned beaters beat whites until they just hold
stiff peaks. Beat whites and vanilla into sugar mixture until just
combined. Pour mixture into baking pan and sift 1/4 cup
confectioner's sugar, ((confectioners fructose ie ground the hell out
of it...)) evenly over top. Chill marshmallow, uncovered, until firm,
at least three hours and up to one day. ((Go to bed finally or go watch
a long movie...))
Remove from fridge. Run a thin knife around the edges of pan and invert
pan onto large cutting board. Lifting up one corner of inverted pan,
with fingers loosen marshmallow and let drop onto cutting board. With
large knife trim edges of marshmallow ((skarf down on those pieces)) and
cut marshmallows into roughly 1-inch cubes. Sift remaining
confectioners sugar ((Confectioners fructose blah blah blah)) into a
large bowl and add marshmallows in batches, tossing them to evenly
coat. Marshmallows keep in an airtight container at cool room
temperature for 1 week.
Yield: About 96 marshmallows
Prep time: 5 hours
Cooking time: 15 minutes
Difficulty: Expert
There ya go...
Now all ya gotta do is find a fire to roast them on...
Nicholas of Falcon Cree
aka
Ratboy
Christine A Seelye-King wrote:
>
> Hi there,
> I would love to have that recipe.
> Christianna
>
> (With some substitutions of Brown Rice Syrup you can
> > actually make Marshmallows.)
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