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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 10 |
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This recipe would be very good with hot chocolate on a cold winter night. I found this recipe in the Christmas copy of the Las Vegas Review Journal newspaper. It is from Chef Bradley Ogden from Caesars Palace. Ingredients:
2 cups granulated sugar |
1 tablespoon corn syrup |
1 1/2 cups water |
9 sheets gelatin or 2 tablespoons gelatin powder |
2 egg whites |
1/2 teaspoon allspice |
1 pinch nutmeg |
1/4 teaspoon cinnamon |
1 cup powdered sugar |
1 cup cornstarch |
Directions:
1. Mix in a heavy-bottomed noncorrosive 2-quart saucepan the sugar, corn syrup and 3/4 cup of the water.
2. Place over medium heat and using a candy thermometer cook to 260 degrees (the hard ball stage).
3. In a bowl, bloom the gelatin sheets (or other forms of geatin) in the remaining 3/4 cup of cold water for 5 minutes.
4. (NOTE: bloom is a method of softening and swelling the gelatin so it will dissolve smoothly when heated).
5. Stir the dissolved gelatin into the 260 degree sugar mixture.
6. Remove from heat and set aside.
7. Let cool for 5 minutes.
8. In a large mixing bowl using an electric mixer, beat the egg whites until they form stiff peaks.
9. Slowly pour the gelatin mixture into the egg whites.
10. Add spices.
11. Beat until cool, about 12 minutes.
12. Sift the powdered sugar and cornstarch into a bowl.
13. Using 1/4 of the sugar mix and the sifter, dust a 17 x 11 inch cookie sheet.
14. When the egg white mix is cooled, pour onto the cookie sheet and smooth out with a pastry spatula.
15. (Another option is to fill a pastry bag and pipe mixture out to desired size and shape).
16. Allow to sit for about one hour.
17. Then, using kitchen shears, cut marshmallows into appropriate size.
18. Coat marshmallows with remaining sugar/cornstarch mixture.
19. Store marshmallows in an airtight box until ready to use in recipes or atop your favorite hot chocolate recipe.
20. Makes 48 marshmallows.
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