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    Off the Wall Gourmet Marshmallows
    Off the Wall Gourmet Marshmallows
    Off the Wall Gourmet Marshmallows
    Ebook174 pages1 hour

    Off the Wall Gourmet Marshmallows

    By Teresa Wagner

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    About this ebook

    I was born and raised in Santa Monica, California. One of my earliest memories is cooking in the kitchen with my grandmother, Daisy Ragsdale. She taught me how to make a variety of candies from scratch, when back then it was a pinch and a dash. We loved looking over cookbooks together, something I enjoy to this day.

    It was while engrossed in this pleasure one day that I discovered a recipe for homemade marshmallows. I was immediately taken with the possibility of almost limitless variations - and I was off and running. My first foray into the marshmallow world was a mint creation. After dipping the cut squares into white and dark chocolate, I topped them with toasted coconut and nuts. (Sounded good to me!) I received such an overwhelming response from friends and family that I started experimenting with new and bold flavors. And thats where this off the wall cookbook came from. Enjoy!

    ~~ Teresa Wagner ~~
    LanguageEnglish
    PublisherAuthorHouse
    Release dateNov 15, 2014
    ISBN9781496949332
    Off the Wall Gourmet Marshmallows
    Author

    Teresa Wagner

    I was born and raised in Santa Monica, California. One of my earliest memories is cooking in the kitchen with my grandmother, Daisy Ragsdale. She taught me how to make a variety of candies from scratch, when back then it was a pinch and a dash. We loved looking over cookbooks together, something I enjoy to this day.

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      Book preview

      Off the Wall Gourmet Marshmallows - Teresa Wagner

      Helpful Hints

      Freeze-dried fruits and powders. When using freeze-dried ingredients, stir frequently to keep them from sticking to the bottom of the pan.

      Fresh fruits and preserves. Using fresh fruits and preserves will change the consistency of the marshmallows, making them sticky.

      Alcohols. When cooking with alcohols, use a deep, heavy-bottom saucepan to prevent boil-over.

      Salt. None of the recipes include salt. If desired, add 1/4 teaspoon salt to intensify flavor.

      Spices. Always use the freshest spices available; never use them if they are more than a year old.

      Cocoa powders. Dutch-process cocoa powder is made from cocoa beans that have been washed with a potassium solution to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted then pulverized into a fine powder.

      Chocolate substitute. You can use carob in place of chocolate. For example, replace the chocolate in the chocolate malt recipe with carob.

      Corn syrup alternatives. You can use different types of syrups to replace corn syrup, such as agave or rice. Or add maple syrup or honey to enhance flavor. Be creative!

      Fish gelatin. You can use equal amounts of fish gelatin in place of other gelatins without compromising the flavor of the marshmallow.

      Gel food coloring. Household food coloring works fine, and most of us have it in our cupboards. Use only a little gel food coloring to get a more vibrant color.

      Vanilla bean powder. Replace 1 teaspoon vanilla bean powder with 2 tablespoons pure vanilla extract, or adjust to taste. Never use imitation. Remember, the best ingredients always give you the best marshmallow.

      Melting chocolate in a microwave. The critical part of melting chocolate in a microwave is choosing an appropriate container. Ideally, melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving. If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your chocolate. If you have overheated your chocolate, immediately pour it into a cool bowl, add chunks of unmelted chocolate, and stir continuously.

      It is best to melt your chocolate on a low (50 percent or lower) power setting to avoid scorching or burning it. If your microwave does not have this option, heat the chocolate in short intervals and stir between each bout of heat. If your microwave does not have a turntable, manually turn the bowl and stir the chocolate each time you stop.

      It is very difficult to determine exact microwaving times, as they can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate. However, as a rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Run the microwave in 30-second to 1-minute increments, stirring in between and rotating the bowl if necessary. Stop heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted.

      Marshmallow Making 101

      Basic Vanilla Marshmallows

      3 tablespoons unflavored gelatin

      1 cup cold water, divided

      1 teaspoon of vanilla bean powder

      2 cups granulated sugar

      3/4 cup light corn syrup

      Sugar-cornstarch mixture

      cornstarch for dusting pan

      1/2 cup powdered sugar

      1/2 cup cornstarch

      Step 1: In a large mixing bowl, place 3 tablespoons gelatin. Add 1/2 cup cold water and vanilla bean powder. Whisk until blended. Set aside.

      Step 2: In a large, heavy saucepan, place remaining 1/2 cup water, granulated sugar, and corn syrup. Cook the mixture on medium heat until the sugar dissolves, stirring occasionally. Increase heat to high, and cook until syrup reaches 230 degrees F (thread stage) on a candy thermometer. Do not let syrup temperature rise above 244 degrees F, because marshmallows will become rubbery.

      Step 3: Remove syrup from heat. Slowly pour syrup over gelatin mixture while beating on low speed. Gradually increase mixing speed to high; continue mixing until very thick, but still warm—about 15 minutes.

      Step 4: Generously dust a 9x13-inch pan with cornstarch. Pour marshmallow mixture into pan; lightly dust top of mixture with cornstarch. Allow uncovered pan of marshmallow mixture to set for 6 to 8 hours. Pan may be loosely covered after one hour.

      Step 5: Sift together powdered sugar and cornstarch.

      Step 6: After the marshmallow mixture has set for the prescribed time, dust a large cutting board with sugar-cornstarch mixture. To remove, use a knife to loosen the edges of the marshmallow from the sides of pan, and then use your hands to remove the marshmallow and place it on to the cutting board. Using a large knife, cut the marshmallows into squares. Use additional sugar-cornstarch mixture as needed to prevent knife from sticking. Completely dust marshmallow squares with cornstarch mixture.

      Store at room temperature in an airtight container or clear zip-top bag.

      Coconut Marshmallows

      1 cup cold water, divided

      3 tablespoons unflavored gelatin

      1/2 teaspoons vanilla bean powder

      1 teaspoon coconut flavoring

      2 cups granulated sugar

      3/4 cup light corn syrup

      1 cup sweetened coconut

      Sugar-cornstarch mixture

      1/2 cup powdered sugar

      1/2 cup cornstarch

      cornstarch for dusting pan

      In a large mixing

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