Cakery Friday: White Hot Marshmallows







It’s Summer. It’s White hot. And I love marshmallows.

No, I am not talking about those Kraft Jet-Puffed variety.  They might do the trick for s’mores and rice crispy treats, but if you are planning to actually eat them, you need to make ‘em yourself. These ‘mallows are fab. They might seem a little intimidating, but really they’re not bad. And so what if you get a little dirty, that’s the fun part!






Oil the bottom and sides of a 9 x13 inch metal baking pan, then cover it generously with confectioners’ sugar {to prevent a sticky mess}.

In the bowl of your electric mixer, sprinkle 3 1/2 packets { 2 1/2 tablespoons} of gelatin over 1/2 cup of cold water. Allow to sit and soften.







In a medium sized pot over medium heat mix together 2 cups of sugar with 1/2 cup of light corn syrup and 1/2 cup of cold water. Continue to mix until all of the sugar is dissolved. Stop mixing and heat the mixture until a digital or candy thermometer reads 240 degrees F.







 







Transfer the hot sugar to the mixer bowl that contains the gelatin. Stirring until the gelatin is dissolved.







With the whisk attachment, beat the mixture on high speed until it is white, thick and almost three times its initial size. This can take up to 10 minutes.







In a separate bowl, using cleaned beaters, beat 2 egg whites to stiff peaks. Beat these whites along with 1 tablespoon of vanilla extract into the sugar mixture until just combined.







Pour the mixture into the prepared pan – beware: this step can be extra messy! Sift 1/4 cup of confectioners’ sugar evenly over the top.







Chill the marshmallow, uncovered, until firm, at least three hours or up to one day.







Run a knife around the edges of the pan to release the marshmallow. Gently, by lifting from the corners, transfer the marshmallow onto a cutting board. With a large knife, trip the edges of the marshmallow and cut the marshmallows into roughly one-inch cubes. You can use a knife that has been oiled – or covered in confectioners’ sugar. Continue to cover the sides of the ‘mallows with confectioners’ sugar {this will take away their stickiness}.







For a printer-friendly version of this recipe click here: White Hot Marshmallows

Go Heat!

xoxo,

Ali



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