Wednesday, July 10, 2013

Lemon Marshmallows and a Lesson



Is it me or is this week going by incredibly slow? I can't believe it's only Wednesday. I was hoping yesterday was Friday but it wasn't. It was only Tuesday. I don’t know why, maybe it's because I don't have a car to go anywhere during the day or maybe it's just my days are starting to roll into one big long day with these crazy work schedules.  Or maybe it's because I have one more week until I get a week off.   Yeah, I think that might be it. 

You know what I learned the other day? That there is something that actually sticks to parchment paper. You know what that something is? 

Marshmallow. I had this crazy idea that using parchment paper instead of greasing the pan was going to save me the scrubbing and greasing of the pans. Oh boy was I wrong! It actually ended up creating  more of a mess. A huge, sticky mess. Marshmallow was EVERYWHERE. 



On the plus side, even though they didn't look as pretty as I wanted them to they sure tasted good. And the good thing, they don't have any corn syrup in them.

Lemon Marshmallows

2 1/2 cups of sugar
1/4 cup of water
1/2 cup lemon juice
4 envelopes unflavored gelatin
1/4 tsp salt
Oil
Powdered sugar

Brush 2 loaf pans with oil and coat generously with powdered sugar. Set aside.

In the bowl of a mixer sprinkle gelatin over lemon juice. Let sit

In a saucepan over medium heat, add the sugar, water, and salt. Stir continuously until it comes to a boil. Once boiling stop stirring and let the candy thermometer reach 240 degrees. Remove from heat.

With the mixer on low speed pour the sugar into the gelatin in a thin stream. Increase the speed and beat until the mixture is very thick. Divide the marshmallow mixture between prepared pans and let sit  at least 6 hours or overnight

Remove from pan and cut into pieces. Before cutting make sure you oil your knife and dust the marshmallows generously with powdered sugar.



All in all, these came out very tasty and I learned for next time: DO NOT USE PARCHMENT PAPER!

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