🦋 Fudge part II, Marshmallows part I
This morning we cut up (and sampled) the fudge, and cooked the marshmallows. Verdict on the fudge is, I should definitely have cooked it hotter than I did. It gets pretty hard in the fridge but softens right up at room temp. (Which is fairly high right now.) So the plan is, to keep it in the fridge until we're ready to dip them, and figure once the chocolate sets around them, they can soften without many bad consequences. And yes, the texture is definitely too grainy. But this is not a make-or-break thing; Sylvia is still quite enthusiastic about the results. Marshmallows are fun to make! I think they are going to come out a fair bit drier than commercial marshmallows but this is not (in my view) a negative. Here is the recipe (taken from Food Reference): - 2 tablespoons of gelatin
- 1/4 cup of water
- 2 cups of white sugar
- 1 cup of water
- 1 teaspoon of vanilla
- 3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar)
Soak the gelatin in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatin and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. (Final temperature should be soft-ball.) Remove from the heat and allow to cool until luke warm. Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white. Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornstarch and icing sugar. (We will not be doing this since we are dipping them in chocolate instead.)
The Joy of Cooking has a slightly more complicated recipe. When you whip the syrup up into marshmallow it is a lot of fun watching it get foamy and stiff, like whipping cream but moreso.
posted morning of Saturday, July 16th, 2005
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