Monday, April 24, 2006


When I was growing up you basically had one choice of marshmallows. The big white ones you get in the store to make yummy, gooey s`mores, use for a topping on Hot Chocolate or melted for treats such as jello salads and ,of course, for making that favorite Christmas treat, Fudge. In the spring you had the peeps or bunnies. This has to be one of the most adaptable confections, and that is only the plain Jane vanilla one. Nowadays marshmallows are going gourmet with natural ingredients and natural flavors. Chefs are now coming up with all types of delightful marshmallows that we never imaged in our youth. What do you think about mango, banana or mint flavored marshmallows?

You can buy some on the internet but beware they are rather expensive at 12.95 per pound. The SplitBean is a Cafe in California that does interent orders.

But take heart you can make them at home very easily and enjoy a very different treat on your own. I can think of some neat ones myself. How about chocolate covered strawberry flavored marshmallows? Does that sound delicious or what? So try going to a fluffier, more tasteful, low fat treat. How about a mint flavored marshmallows for s`more. The treat ideas could be endless. On the internet I found a lot of recipes but these were the two most interesting sites I found.

The first web site How The Cookie Crumbles has quite a few interesting recipes. While The Chevron Cars is a web site for children. This is just to show you they are really very simple to make.

Below is the Celebrity chef Emeril Lagasse marchmallow treats. I like to try new recipes when I have the time and but I have not tried the recipe yet. I use my bog as a source to hold recipes to try later instead of having a bunch of paper recipes or magazines all over the house and not being able to find the recipe when I am ready. I suppose you could call me a recipe junkie. I was afraid that this recipe link will get broken in the future or removed so I have put the recipe on the bog to patiently wait for me to make it. The recipe was in the Ventura Star Newspaper.

Plan ahead: They require eight hours of resting time before they can be cut into squares — or the shapes of your choice.

Lemon Marshmallows

1 teaspoon vegetable oil
1 cup confectioners' sugar
2 (-ounce) envelopes unflavored, powdered gelatin (about 2 tablespoons)
1cup lemon juice
1 cups sugar
1cup light corn syrup
1cup cool water
1 teaspoon salt
1 tablespoon grated lemon zest
25 drops yellow food coloring

Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine-mesh sieve.
In a small bowl, combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium heat and add the sugar, corn syrup, water, salt and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees.
Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin.
Be sure to add the syrup in a slow and steady stream until it is all incorporated.
Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine, about 1 minute more.
Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight.
Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.

Makes about 56 pieces.

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