Wednesday, April 17, 2013

Marshy Mallows

Making marshmallows had never crossed my mind until I saw a recent episode of Barefoot Contessa. I've always been hesitant to delve into the world of candy-making, but Ina Garten made it look so easy, that I had to give this recipe a shot. I was very pleased with the end result. These marshmallows are light and fluffy clouds that taste subtly sweet and are a far cry from the artificial tasting marshmallows sold in supermarkets. They're perfect for dipping in chocolate, dunking in coffee or eating as is. But personally, I can't wait to make s'mores with these. 

Make sure to use parchment paper when lining your pan. Dust extremely generously with confectioners sugar to make cutting and removal easy and stick-free.

 The mixture should have a very thick consistency.

 It's possible to make these marshmallows without a candy thermometer. I did! Here's the test - after the sugar mixture comes to a boil, continue boiling for about 7-8 minutes, then remove from heat. If you boil it any longer, it will not be in the soft-ball stage and will probably turn into burnt caramel, which is a no-no!

For best results, let the mallows set overnight. Cut them into squares using kitchen scissors. Rinse the scissors with hot water between cutting to avoid sticking. 



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