Thursday, February 21, 2008

Never Done This Before...

This is a project that I have wanted to do
For a very long time.

Today I finally, I got up the courage,
got out my sugar thermometer,
and got my cobalt blue KitchenAid whirling.

Adapted from French Laundry Cookbook by Thomas Keller
  • 1 1/2 envelopes (21g) of unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 2/3 cups glucose
  • 1/4 cup water
  • 1/4 teaspoon salt
  • seeds from 1/2 vanilla bean or 1 tablespoon vanilla extract
  • Lots of confectioners' sugar for dredging

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and heat to 250F – hardball stage. Pour boiling syrup into gelatin with mixer going at low speed (I used the whip attachment not the paddle) Slowly increase the speed and when it is starting to get a bit foamy, then turn up to high speed (use caution and common sense, we are talking boiling sugar here). Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture.

Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. Or you can use icing sugar dusted Silpat. (note: lightly oiled hands and spatula or bowl scraper seem to make life easier). After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press mixture into the pan, or dust with more icing sugar and use an offset spatula to press it gently into a flattish profile.

Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into approximately equal sized pieces with scissors (the best tool for the job) or a chef's knife. Dredge the marshmallows in confectioners' sugar.

According to the recipe this makes 12 ENORMOUS marshmallows, but I found them way too big, so I used a 9"x12"sponge cake pan and made 80-100 smaller, less gluttonous ones

Good thing I have upstairs neighbours!
'Cause the end result was outstanding

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