Jason Knapp
UCA
2 envelopes powdered gelatin or 8 sheets of sheet gelatin
1 cup + 1/3 cup cold water
1 cup sugar
1/3 cup corn syrup
4 large egg whites
Pinch of salt
2 teaspoons vanilla extract
¾ t peppermint extract
Dash of red food coloring.
Marshmallow
Mix
One part corn starch (or potato starch), one part powdered sugar (about 1 cup,
140g, each)
1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water
to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups
(500ml) cold water.
2. In
a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup
with 1/3 cup (80ml) of water. Place over medium-to-high heat.
(Note
that you will use this saucepan twice, to make the syrup and melt the gelatin,
eliminating the need to wash it between uses).
3. In
the bowl of an electric mixer, pour in the egg whites and beat on low speed
until frothy. Add the pinch of salt.
4.
When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to
high and beat the whites until they are thick and fluffy.
5.
When the syrup reaches 245ºF (118ºC), slowly pour the hot syrup into the
whites, pouring so that the syrup does not fall on the whisk since some of the
syrup will splatter and stick to the sides of the bowl.
6. Scrape
the gelatin and water into the pan that you used for the syrup, or put the
gelatin sheets and 2 tablespoons of the water into the pan and swirl it to
dissolve. (There should still be residual heat left in the pan from making the
syrup in it to dissolve it).
Pour
the liquefied gelatin slowly into the whites as they are whipping. Add the
vanilla extract and peppermint extract and continue to whip for 5 minutes,
until the mixture is feels completely cool when you touch the outside of the
bowl.
7.
Dust a baking sheet evenly and completely with a generous layer of the
marshmallow mixture. (I use a sifter to do this.) Make sure there are
absolutely no bare spots. Just before transferring mixture into baking
sheet, add dash of food coloring and swirl.
8. Use
a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at
least 4 hours, preferably overnight, uncovered.
Dust
the top of the marshmallows with some of the marshmallow mixture. Cut
into desired shapes. Shake the marshmallows vigorously in a wire strainer
to remove the excess powder.
