HOMEMADE MARSHMALLOWS
This recipe was found and given to us by Carrie Jo. We appreciate her great display and her hard work.
Soak 4 tablespoon great lakes gelatin in 1/2 cup water
Meanwhile warm together just below boiling:
1/2 cup water
2 1/2 cups granulated sugar
1 1/2 cups invert sugar
When warm, add gelatin and stir until dissolved
Pour into Bosch mixer bowl and begin to mix,
Add:
3/4 cup corn syrup
1 teaspoon vanilla extract
If you desire a color add food coloring now
Whip until white, fluffy and doubled in bulk. Pour into parchment lined pan, lightly sprayed. Or use plastic molds also lightly sprayed. Let stand for 24 hours before removing from pan. For cutting, and remove from pan, run a knife dusted with powdered sugar around sides. Run fingers under parchment paper to help marshmallow to release from pan.
Invert Sugar
8 pounds of sugar
1 quart water
1/2 ounce citric acid or juice of 4 lemons
Combine all ingredients in heavy 8 quart kettle bring to a boil stirring constantly so mixture does not scorch. Lower heat and simmer for 1/2 hour stirring constantly.
Some of these are just cut with a cookie cutter and put in flavored sugar, others are molds that you can find at the Bosch Kitchen Center. The sticks are there as well.
These are our wonder molds made with sucker molds or chocolate molds, don't they look fun.
Carrie Jo made these wonder candies at the Bosch Kitchen Center for a candy display for Easter. It was so cute I just had to take pictures. She also flavors this marshmallow with our wonderful Oil flavorings. She uses cinnamon and our mint flavoring, so she can cut out the marshmallow with little cookie cutters, so that her children can put them in hot chocolate. I know a great idea!
Soak 4 tablespoon great lakes gelatin in 1/2 cup water
Meanwhile warm together just below boiling:
1/2 cup water
2 1/2 cups granulated sugar
1 1/2 cups invert sugar
When warm, add gelatin and stir until dissolved
Pour into Bosch mixer bowl and begin to mix,
Add:
3/4 cup corn syrup
1 teaspoon vanilla extract
If you desire a color add food coloring now
Whip until white, fluffy and doubled in bulk. Pour into parchment lined pan, lightly sprayed. Or use plastic molds also lightly sprayed. Let stand for 24 hours before removing from pan. For cutting, and remove from pan, run a knife dusted with powdered sugar around sides. Run fingers under parchment paper to help marshmallow to release from pan.
Invert Sugar
8 pounds of sugar
1 quart water
1/2 ounce citric acid or juice of 4 lemons
Combine all ingredients in heavy 8 quart kettle bring to a boil stirring constantly so mixture does not scorch. Lower heat and simmer for 1/2 hour stirring constantly.
These are apples dipped in caramel, then white chocolate. They are cover in desiccated coconut or the brown bunny is coconut toasted in the oven and then the apple is rolled in the coconut.
These are made out of the marshmallow and cut our with our cookie cutters. Then decorated with our decorating bags to look perfect for Easter.
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