Over the last couple of years, I’ve produced some solid St. Patrick’s Day recipes. There’s my all time favorite stout cake. And a potato cake. And kale chips (what? they’re green). So, this year that slightly deranged muscle I call my brain came up with something a little more…creative?
If the title of this post isn’t a dead give away, I thought we’d play ‘guess that sweet’ with pictures.
Boil to 240 degrees F.
Unflavored gelatin and a little water to hydrate.
Add molten sugar mixture to gelatin mixture.
Then whip, whip, whip.
When tripled in volume, in go the beaten egg whites.
Into the prepared pan and into the fridge overnight.
And here is where the original recipe pretty much ends. Congratulations, you’ve just made marshmallows from scratch. Cool or what?
Of course, you could take this a step further. I’ll give you a hint: pink hearts, yellow moons, green clovers, orange stars, blue diamonds and purple horseshoes. Well, except I didn’t have any green so the clovers were purple.
To color the confectioner’s sugar, I ground colored sanding sugar in the spice grinder and then mixed it in with the confectioner’s sugar. A little labor intensive, but it worked for my purposes.
After the marshmallow mixture set up over-night, I used cookie cutters to punch-out the shapes. Then, I dropped each one into the appropriate bag of colored sugar and gave it a good shake. The result, some fairly convincing if not ginormous, lucky charms.
They’re magically delicious!
Oh come on, you knew I was going to say that. Happy St Patrick’s Day!
I don’t think I had one. But, here is my favorite Irish drinking song: Seven Drunken Nights.
Original marshmallow recipe adapted from Gourmet Magazine, 1998. The charmifying is all MisanthropicHostess.
- 1 cup confectioners’ sugar
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup hot water (about 115°F.)
- 1/4 teaspoon salt
- 2 large egg whites*
- 1 teaspoon vanilla
- sanding sugar + 1/2 C confectioner’s sugar for each color
- Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
- In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
- In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners? sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
- To make color powdered sugar, grind sanding sugars in a spice grinder. Then mix with 1/2 C confectioner’s sugar in a ziplock baggie. If you wanted, you could skip the grind and combine the sanding sugar and confectioners directly. The sanding sugar would sand out as little jewels in the sugar mixture.
- Using the cookie cutters of your choice, carefully cut out desired shapes. You may find it easier to give the cutter a quick spray of oil though I didn’t need to do this. Drop shapes into baggies of colored sugar one-at-a-time and shake until completely covered.
- Store in an air-tight container with layers separated by parchment paper.