Makes 96 marshmallows
Variations: Add cinnamon, ginger or pumpkin pie spice to confectioners sugar for dusting (optional)
*Note: if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer’s instructions (a good brand that you can find in most supermarkets is Just Whites).
NOTE: PLEASE USE A VERY LARGE BOWL TO BEAT THE GELATIN MIXTURE IN; IT REALLY EXPANDS WHEN YOU BEAT IT.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using handheld mixer. In a large bowl with cleaned beaters beat whites (or
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Hot Cocoa Mix
In a bowl, combine the cocoa, sugar and chocolate. Package in an airtight container. Keeps at room temperature for up to 4 months.
For packaging: Include these directions on a gift tag:
Modern marshmallow confections were first made in France around 1850. This first method of manufacture was expensive and slow because it involved the casting and molding of each marshmallow. French candy makers used the mallow root sap as a binding agent for the egg whites, corn syrup, and water.
By 1900, marshmallows were available for mass consumption, and they were sold in tins as penny candy.
When working with sticky ingredients such as corn syrup, molasses, honey and marshmallows, spray the tools with flavorless vegetable oil spray so that the ingredients slide out and/or cut without sticking.
Why did I use natural cocoa powder instead of Dutch process? Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. It has a very delicate chocolate flavor and is the powder to reach for when you are looking for a delicate chocolate taste. Natural Unsweetened Cocoa Powder has a bitter edge from its high acid content but gives a deep intense chocolate flavor to any recipe you add it to. I was looking for deep chocolate flavor in my cocoa mix.
Where can you find the cellophane bags we packaged our marshmallows and cocoa mix in? We ordered them from www.nycake.com.
Where can you buy the giant cake lifter I used to move the chocolate? www.kingarthurflour.com
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