Food Gift Love by Battista Maggie

Author:Battista, Maggie
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544556409
Publisher: Houghton Mifflin Harcourt
Published: 2015-10-13T04:00:00+00:00

Ingredients:

For the swirl:

4 tablespoons strawberry jam

2 tablespoons cold water

For the marshmallow base:

Light nonstick cooking spray, for the dish

½ cup and 2 tablespoons cold water, separated

2 packets (¼-ounce each) unflavored gelatin

1½ cups granulated sugar

½ cup light corn syrup

⅛ teaspoon fine sea salt

1½ teaspoons pure vanilla extract

½ cup confectioners’ sugar

Special Equipment:

8x8-inch glass dish

Candy thermometer

Prepare the swirl: In a medium saucepan over medium-high heat, combine the jam and cold water. Heat until loose and syrupy, stirring constantly, for no more than 5 minutes. Strain through a fine-mesh strainer, pressing the syrup from the fruit pieces. Discard the fruit. Set the syrup aside to let cool and thicken.

Prepare the marshmallows: Spray the glass dish very well with cooking spray. Cut a piece of parchment paper to fit the bottom of the dish. Spray the parchment paper well and lay it in the bottom of the dish.

In the bowl of a stand mixer with the whisk attachment, add the ½ cup water and the gelatin. Let sit 15 minutes.

In a separate medium saucepan over medium-high heat, combine the remaining 2 tablespoons water, the sugar, corn syrup, and salt. Heat until the sugar and salt dissolve, swirling the pan as needed to ensure that it all dissolves. This is going to be very hot, so be very careful. Attach a candy thermometer to the pot. Boil the mixture until it reaches a temperature of 240°F. Remove from the heat and let sit 2 minutes.

Turn the mixer on to a low speed. Slowly and very carefully pour the very hot sugar liquid in a steady stream into the stand mixer. Once all the liquid is incorporated, slowly increase the mixer to a high speed. Whisk until thick and opaque, about 12 minutes. The desired texture will be like marshmallow fluff. Add the vanilla and whisk another minute. Turn the mixer off.

Pour 3 tablespoons of the strawberry syrup into the mixer. (Save any remaining syrup for a cocktail.) Mix on low speed for a count of 5 seconds. Turn the mixer off. Using a rubber spatula, pour all the marshmallow into your greased glass dish. Level the marshmallow with your spatula. Let the baking dish sit at room temperature 8 hours or up to overnight.

Dust a large baking sheet with half of the confectioners’ sugar. Turn the marshmallow out onto the sugar. Dust your clean hands with confectioners’ sugar, and remove the parchment paper from the marshmallow. Dust the top of the marshmallow with the remaining confectioners’ sugar. Dust kitchen scissors or a pizza cutter with confectioners’ sugar, and cut the marshmallow into 2x1-inch pieces. Use any extra sugar to dust every surface of each marshmallow. Store in an airtight container at room temperature up to 1 week.

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