TIP OF THE DAY: Make Your Own Marshmallow Designs
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If you have an eye out for delicious confections, you may see all flavors of artisan marshmallows—usually super-sized. If you want to cut them into more manageable pieces, don’t use a knife: It sticks.
HOW TO CUT MARSHMALLOWS Instead, use sharp kitchen scissors. Dip them in warm water, or use a paper towel to apply a very thin coat of neutral cooking oil, like canola or grapes. You can try both methods to see which you prefer. Then, snip away and use the smaller pieces. Slices can be placed into petal designs. If your palate and doesn’t like supermarket marshmallows (or prefer vegan marshmallows, sugar-free marshmallows, etc.), this is also the way to get mini marshmallows. Beyond garnishing hot chocolate, you can: It’s easy to make flatter marshmallows in the shapes you like, as special garnishes. Use the marshmallows immediately or store in an airtight container at room temperature for up to one week. We adapted this recipe from Martha Stewart. The process is the same if you want regular size marshmallows. Just use fill a baking pan to the height you want, and cut the marshmallows into the size and shape you like. Ingredients 1. SPRAY the baking sheet with cooking spray; line with parchment paper and spray the parchment. Set aside. 2. ADD the water to the bowl of an electric mixer. Sprinkle with gelatin and let the mixture soften (about 5 minutes). 3. PLACE the sugar, corn syrup, salt, and the second 1/3 cup water in a medium saucepan. Cover and bring to a boil. Remove lid; then cook, swirling the pan occasionally, until the syrup reaches 238°F (soft-ball stage) on a candy thermometer, about 5 minutes. |
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4. TURN the mixer to low speed, whisk the gelatin mixture and slowly pour the syrup in a steady stream down the side of the bowl (this avoids splattering). Gradually raise the speed to high and beat until the mixture is thick, white, and has almost tripled in volume (about 12 minutes). Add the vanilla, and beat 30 seconds more to combine. If you want to color your marshmallows, add a drop or two of food color at this time. 5. POUR the mixture onto the prepared baking sheet and smooth with an offset spatula. Let stand uncovered at room temperature until firm, at least 3 hours or overnight. 6. CUT: Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out individual marshmallows as possible, re-spraying the cookie cutter as needed. Use the marshmallows immediately or store in an airtight container at room temperature up to 1 week. If they become hard, pop them in the microwave for 2-3 seconds (not longer or they’ll begin to melt). A marshmallow can stop ice cream cones from dripping, soften brown sugar, steady tapers in candle holders, and more. Plus, tips to keep them soft, unstick th em and freeze them, and Check ‘em out. The ancient Egyptians were the first to use sap from the root of the marsh mallow, a swamp plant, to make candy. (It was also used medicinally.) Here’s the history of marshmallows.
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