Corn Free Marshmallow Part 2
Even though making the worlds most expensive marshmallows was fun, they still didn't look right to me. So I proceeded to phase two. Cut them into shapes and covered some with gfcf melted chocolate. Daisy thought she died and went to heaven. (they are pretty tasty if you like things very sweet). While I was covering things in chocolate I went ahead and dipped some dried papya, raisens and rice crispies. They all tasted awesome. I planned to get foil wrappers from the arts/crafts store and make tasty Halloween treats, that I can "trade" her for what comes in her trick or treat bag. I never did candies from scratch before..anyone have any words of wisdom that can cut short my learning curve? thanks, marian
There is a recipe for corn free marshmallows in Lisa Lewis's book Special Diets for Special Kids. It looks a great deal simpler than the one I used. I got mine reprinted in "Living Without" magazine. Here it is: 1 cup cold water 3 envelopes unflavored gelatin 2 cups granulated sugar 3/4 cups maple syrup 1/4 tsp salt 1.5 tsp vanilla Corn free confectioners sugar as needed In a large mixing bowl, comine 1/2 cup cold water and gelatin. Allow to stand. In large saucepan with candy thermometer attached, combine granulated sugar, maple syrup, salts and remaining 1/2 cup water. Stirring constantly, bring mixture to a boil over medium heat. Allow to boil for three minutes, while stiring constantly. Increase temmperature to high, and allow to reach 240 degrees. Remove from heaat and withaq stand or hand mixer, beat at medium speed while slowly adding gelatin mixture. Increase mixer speed to high, after entire gelatin mixture has been added and beat for approx. 15 minutes or until the consistency of marshmallow cream. Add the vanilla and beat for an additional 2 minutes. For formed marshmallows, slowly add confectioner's sugar to the mixture unitl it reaches a dough-like consistency (here is where I ran into trouble because it never reached a doughy consistency even after I used my entire bag of confectioners sugar), Transfer workable dough onto sheet style cake pan covered in parchment paper and dusted with confectioners sugar. Form into a small roll for small marshmallows, or press into pan for large marshmallows and cut as desired. This recipe also works for froming marshmallow shapes. I use a well greased pan in a variety of styles including pumpkins, hearts etc. and press the marshmallow dough into the pan and freeze for an hour or until firm. For a real treat, dip into melted cholcolate to coat. Hope this works like it should ..good luck marian