Homemade Mango Marshmallows Recipes
HOMEMADE MARSHMALLOWS
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
Provided by Molly Wizenberg
Categories Mixer Dessert Low Fat Kid-Friendly Low Cal Birthday Low Cholesterol Party Bon Appétit Graduation Small Plates
Number Of Ingredients 9
Steps:
- Line 13x9x2-inch metal baking pan with foil.
- Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
- Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
- With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
- Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
- Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
- *A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.
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- In a standing electric mixer fitted with the whisk, add 6 ounces of cold water; sprinkle with the gelatin and let stand.
- In a small saucepan, combine the sugar, corn syrup, honey, salt and 4 ounces of water. Cook over low heat, stirring occasionally, until the sugar is dissolved. Attach a candy thermometer to the side of the pan and bring the mixture to a boil without stirring. Boil, brushing down the sides of the pan with a wet pastry brush, until the thermometer registers 250°.
- With the stand mixer on low speed, slowly pour in the hot sugar mixture. Once all of the sugar mixture is added, increase the speed to high and beat until thick and glossy, about 10 minutes. If using the powdered fruit, add half of it to the mixture and beat until well combined.
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