Monday, April 28, 2014
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Cranberry Marshmallows
Yeah, I did make these around Valentines day, but didnt get them done in time to put them up then. You could make them for Easter instead; why not? Its by far the easiest and least wasteful to cut them into squares but you can cut out shapes with a cookie cutter if you dont mind wasting quite a bit, and getting about half the number of marshmallows (plus tasty, tasty trimmings).
Ive been interested in making marshmallows for a while. The big problem with them is that they are so very, very sweet. I hoped that by using unsweetened cranberry juice, it would tone them down a bit, and it works very well. These are the least-sweet seeming marshmallows Ive ever had. Id like to try them with lemon or lime juice as well but I have not gotten around to that yet.
If you wanted to accentuate the pinkness of these, you could add a drop or two of red food-colouring to the mixture as you beat it.
60 marshmallows
15 minutes prep time at either end, with a wait in the middle for setting
2/3 cup unsweetened cranberry juice
2 tablespoons gelatine powder
1 cup sugar
3 tablespoons water
1/8 teaspoon salt
about 1/4 cup corn starch
Put the cranberry juice into a mixing bowl, and sprinkle the gelatine evenly over the top of it. Set this aside. Have your electric mixer set up and ready to go. Line a large cookie tray with parchment paper, then butter the parchment paper throughly.
Put the sugar, water and salt into a pot and bring to a boil. Boil steadily for 5 minutes, but DO NOT let the mixture caramelize - if you get the slightest indication that it is going to do that, remove it from the heat at once.
As soon as the boiling syrup is ready, pour it steadily into the juice and gelatine mixture and begin beating it at once. Beat on high speed for at least 5 minutes, until it is very stiff and fluffy.
Scrape the mixture onto the prepared pan and spread it out as evenly as possible, into a rectangular shape about an inch thick. Let it set thoroughly for several hours, then cut it into squares, using a knife dipped in corn starch between each stroke. Put a few of the cut up marshmallows into a bag containing a bit of corn starch and shake until evenly coated. Remove the marshmallows from the bag, shaking off any excess corn starch and set them out to dry slightly. Repeat with the remaining ones. Thats it: marshmallows!
Last year at this time I made Lemon-Caraway Cabbage and Buckwheat Pilaf.
Cranberry Marshmallows
Ive been interested in making marshmallows for a while. The big problem with them is that they are so very, very sweet. I hoped that by using unsweetened cranberry juice, it would tone them down a bit, and it works very well. These are the least-sweet seeming marshmallows Ive ever had. Id like to try them with lemon or lime juice as well but I have not gotten around to that yet.
If you wanted to accentuate the pinkness of these, you could add a drop or two of red food-colouring to the mixture as you beat it.
60 marshmallows
15 minutes prep time at either end, with a wait in the middle for setting
2/3 cup unsweetened cranberry juice
2 tablespoons gelatine powder
1 cup sugar
3 tablespoons water
1/8 teaspoon salt
about 1/4 cup corn starch
Put the cranberry juice into a mixing bowl, and sprinkle the gelatine evenly over the top of it. Set this aside. Have your electric mixer set up and ready to go. Line a large cookie tray with parchment paper, then butter the parchment paper throughly.
Put the sugar, water and salt into a pot and bring to a boil. Boil steadily for 5 minutes, but DO NOT let the mixture caramelize - if you get the slightest indication that it is going to do that, remove it from the heat at once.
As soon as the boiling syrup is ready, pour it steadily into the juice and gelatine mixture and begin beating it at once. Beat on high speed for at least 5 minutes, until it is very stiff and fluffy.
Scrape the mixture onto the prepared pan and spread it out as evenly as possible, into a rectangular shape about an inch thick. Let it set thoroughly for several hours, then cut it into squares, using a knife dipped in corn starch between each stroke. Put a few of the cut up marshmallows into a bag containing a bit of corn starch and shake until evenly coated. Remove the marshmallows from the bag, shaking off any excess corn starch and set them out to dry slightly. Repeat with the remaining ones. Thats it: marshmallows!
Last year at this time I made Lemon-Caraway Cabbage and Buckwheat Pilaf.
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