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TIP OF THE DAY: Make Your Own Marshmallow Designs

Valentine Marshmallows

Marshmallow Snowflakes

Heart Cookie Cutter

Blackberry Marshmallows
[1] Cut heart shapes for Valentine’s Day (photo courtesy Kavemania | Facebook). [2] Use cookie cutters to create special designs (photo courtesy Martha Stewart and [3] SXC). [4] These artisan marshmallows are delicious, but too tall and pillowy to cut into shapes (photo The Nibble).

  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.
 
WAYS TO USE MARSHMALLOWS

Beyond garnishing hot chocolate, you can:

  • Add to pancake batter (how about Rocky Road pancakes?).
  • Add to peanut butter or PB-and-banana sandwiches.
  • Add to whole grain cereals for a better version of Lucky Charms.
  • Create a pie topper: Bake the pie at 400°F for 5 to 10 minutes, or until the marshmallows are toasted.
  • Dip in chocolate fondue.
  • Garnish ice cream.
  • Garnish sweet cocktails.
  • Garnish sweet potatoes.
  • Make ambrosia salad.
  • Make fruit and marshmallow skewers or marshmallows-on-a-stick.
  • Make rocky road brownies or cookies.
  • Make S’mores.
  • Toss coffee-flavored marshmallows into hot coffee.
  •  
    MAKE YOUR OWN MARSHMALLOW DESIGNS

    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

  • 1/3 cup cold water
  • 2 envelopes (each 1 scant tablespoon) unflavored gelatin
  • 1-1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Optional: food color
  • Vegetable-oil cooking spray
  •  
    Plus

  • 12-by-17-inch rimmed baking sheet
  • Parchment paper
  • Offset spatula
  • Snowflake cookie cutter (or shape of choice)
  •  
    Preparation

    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.

     
    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).
     
    USING MARSHMALLOWS FOR KITCHEN TASKS

    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 HISTORY OF MARSHMALLOWS

    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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