NEEDFUL THINGS

CANDIES & DESSERTS

 

Source:Candymaking  by Ruth A. Kendrick & Pauline H. Atkinson


Makes about 25 pieces or 20 (2 inch eggs)


Preparation time: 30 minutes


Tips: Excellent for Easter eggs or chocolate cover.

 Marshmallows - Tender

Vanilla or Fruit flavored

Ingredients

Preparation

Vanilla/other  flavor - using extract flavoring

2 (about 1/4 ounce) envelopes unflavored gelatin

1/2 cup cold water

3/4 cup hot water

1 cup light corn syrup, divided (11 oz.)

2 cups granulated sugar

1 teaspoon vanilla extract * (see note 1)

About 1/2 cup powder sugar


Flour for molds if making egg shapes

Lightly butter a 9-inch baking pan: set aside.

For Easter eggs or shapes: Spoon flour bout 1 1/2 inches deep into two 9x13 inches baking pan. Large cookie sheets work well if shapes desire are not very deep. Using the bake of a large spoon or an egg/other mold, make impressions in the flour leaving 1/2 inch between holes.


Vanilla flavor - using extract flavoring

  1. 1.In a small bowl, combine gelatin and cold water. Stir with a spoon until very thick. Allow to stand 5 minutes.

  2. 2.In a 2 quart saucepan, combine hot water, 1/2 cup of the corn syrup and the sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.

  3. 3.Clip candy thermometer. Cook to 238F  (115C) degrees or soft- ball stage. Remove from heat and stir in remaining corn syrup. Pour into medium-size bowl or mixer bowl.

  4. 4.Using electric mixer at high speed, beat hot syrup, adding gelatin mixture 1 tablespoon at a time. Continue beating until all gelatin mixture is incorporated, candy is thick and has cooled to lukewarm, about 10 minutes.

  5. 5.Stir in vanilla/other flavor extract.

  6. 6.Spoon into impressions made in the flour for shapes, or pour into buttered pan for cut pieces.

  7. 7.Allow to stand several hours until firm.

  8. 8.Remove marshmallow eggs/shapes from flour ; shake  off excess flour. Place flat side down on a waxed paper lined tray or teflon sheets. Shapes can now be dip in tempered chocolate.

  9. 9.To cut marshmallows into pieces  ( about 1 3/4 inch squares) use a knife dip in hot water. Roll pieces in powdered sugar, shaking off excess. Store in airtight container. A full recipe makes about 25 pieces.


Fruit flavored -gelatin flavor base

  1. 1.In mixer bowl combine unflavored gelatin and cold water; let stand for 5 minutes. Add boiling water and flavored gelatin; stir with a wooden spoon until dissolved. Add sugar.

  2. 2.Using electric mixer on high speed, beat until mixture is thick and fluffy, about 30 minutes.

  3. 3.Proceed as step #6 to #9


Variations:

After cutting marshmallows, roll in one of the following:

Plain or toasted coconut

A mixture of about 3 Tablespoons unsweetened coca mixed with about 1 cup powdered sugar

Finely chopped nuts

Color sprinkles

If topping do not stick to the marshmallows, place cut marshmallows one at a time in a strainer and rinse quickly under hot water, then roll in topping. Allow to dry thoroughly before storing in airtight container.

      Candies & Desserts     
 

NOTE: Dipping marshmallow shapes in warm chocolate, makes then melt, work fast or pour chocolate on top to drip and when set, cover the bottom side.

1) May replace vanilla flavor with other extract such as strawberry, lemon, orange.....

Fruit flavored -gelatin flavor base

2 (about 1/4 ounce) envelopes unflavored gelatin

1/4 cup fruit-flavored gelatin (powder form)

1/4  cup cold water

1 cup boiling water

2 cups granulated sugar

About 1/2 cup powder sugar