Marshmallows Galore!

One might ask what possessed you to start with Marshmallows?? I don't know..I wish I painted or sewed or knitted or was a writer, but I get into the zone when I cook or bake and as of last week make candy!! Maybe it was Halloween and my refusal to buy candy until the very last minute or perhaps it was the fact that store bought Marshmallows have a whole lot of I don't know what in them and they are starting to give me a headache! The simple thing to do would be not to eat them, but I am a lot of things and simple is not one of them!!

Anyway I make this instant Chocolate Mousse Pie for my niece and nephew and I was looking for a better ingredient. My answer came from my now favorite food network chef, Giada De Laurentis, when she made orange marshmallows and caramel chocolate candies. Ahhhhhh, the sugar rush that has followed!!

The Recipe is simple but one caveat...you need a heavy duty mixer a hand held won't work here!

Orange Homemade Marshmallows

1/2 + 1/4 cup of water

3 packets of gelatin

2 cups of sugar

1/2 cup of evaporated milk ( i have used 2% )

1 tsp of vanilla

zest of one orange

confectioner sugar for dusting

8x8 pan buttered and dusted with confectioner sugar (like butter and flour but 10xsugar)

Pour 1/2 cup of water in mixing bowl of your mixer

Sprinkle 3 Tbl or 3 packets of gelatin over water let it stand for 10 minutes

In a heavy bottomed 3 qt saucepan measure 2 cups of sugar and add the 1/4 cup of water and the 1/2 cup of evaporated milk

stir over low heat until sugar dissolves and then don't stir turn up heat to medium and let it come to 240 degrees, using a candy thermometer it will get crazy bubbly and have a tannish color don't worry this is normal. After it reaches 240 remove from heat and slowly poor the mixture over gelatin and with the whisk attachment start beating slowly and then gradually turn up the speed full blast. Mixture will double or triple and start looking like the best marshmallow fluff you ever did see!!

Turn the speed down and add the orange zest and vanilla and incorporate. Then working quickly scrape the mixture into your prepared pan and smooth. I use a silicone spatula, no sticking!! Giada sprinkles hers with orange candy sugar...I did other stuff to mine.

The marshmallows need to dry uncovered for 8 hours or overnight. To cut marshmallows take a cutting board and sprinkle with sifted confectioner sugar

Enhancements:

After 4 hours while still damp roll in toasted coconut. Cut off a strip of Marshmallow, I make small squares using a sharp knife or a pizza cutter.

To toast Coconut spread on a cookie pan and toast at 350 for 5 minutes or until a beautiful light camel color...don't burn.

Chocolate Dipped

Cut dry marshmallows and dip in melted milk or dark chocolate.

Heat chocolate slowly over simmering water or very slowly in the microwave. I dip on the top like frosting.

Caramel Chocolate:

First spread with Caramel and then dip in chocolate.

I am still thinking of making my own mallowmars...deciding if I will use graham cracker or ginger snaps!!!

Variation:

Vanilla Flavored cut out the orange zest and use 1 Tbl. of good vanilla extract!!

Now I am thinking about playing with all kinds of flavors.

So Far my Favorites have been:

Orange Plain

Orange Flavored with toasted coconut

Orange Flavored with caramel and toasted coconut

Orange Flavored with Dark 60% melted chocolate

Vanilla Flavored with Milk Chocolate

These will keep in an airtight tin for 2 weeks!!

Think I have been eating enough Marshmallows .....Yum and Ouch all at the same time!!