What’d You Do Last Weekend?
Want to try a gluten-free dessert that tastes anything but? How about hanging your lip on a Nanaimo bar? The recipe's from our neighbors up north, but the gluten-free graham crackers are a creation of Celiac Teen's Lauren. Unbelievable.
Orange Vanilla Marshmallows
Homemade marshmallows seemed so Martha, but it was hard to consider myself a well-rounded baker and cook without a little more candy-making under my belt. Right in the middle of a pastry program a few years ago, I had to leave school for work reasons - and they weren't even good work reasons. I missed the quarter that included sugar work, some of the most intimidating work in the pastry kitchen, and I've been slow to get back to my studies (all of which I do at home now).
My early failure with candy was a recipe from my Dad's mother for pecan pralines. Not New Orleans 'prah-leens' but Texas 'pray-leens.' I tried to do it the old fashioned way that Granny explained - with a spoon and cold water to test the sugar stage (soft ball, hard ball, hard crack, etc.). What I got in the end was this fabulous praline topping for ice cream. The stuff never set up even though I just about burned my kitchen down. I figured this time I would start with a candy thermometer. First lesson, save your fingers and don't get sticky hot sugar callouses. And I'd try so make something I knew was easy - if Alton Brown could explain how simple it was, it was probably really, really simple. I used his recipe as a starting point, and a conversation with neighbors about a fire pit that evening as my impetus to get it done. I was surprised how easy it was, and I have plans to do this again with some more fun flavors. Orange vanilla, burned over the fire, sounded just perfect for now.
Orange Vanilla Marshmallows
3 pkg unflavored gelatin
1 c ice cold water, divided
12 oz granulated sugar (approx 1 1/2c)
1 c light corn syrup
1/4 tsp kosher salt
1/2 tsp vanilla bean paste
1/2 tsp orange extract
1/4 c powdered sugar (more as needed)
1/4 c cornstarch (more as needed)
Nonstick spray
- Put the gelatin into the bowl of a stand mixer with 1/2 c cold water and allow it to bloom.
- Put the whisk attachment on the mixer. Note: I did not try using gelatin sheets, but it's possible there is a conversion for sheet gelatin instead of powdered that would work well too.
- In a small pan, combine the remaining water, the granulated sugar, corn syrup and salt. Turn the heat to medium high and cover and cook for 3 - 4 minutes. Uncover and clip a candy thermometer to the pan and heat until 240 degrees (soft ball stage). Immediately remove from the heat.
- With the mixer on low, slowly pour the sugar syrup down the side of the bowl into the gelatin. Once the syrup has been added, turn the mixer on high and whip until the heat is gone (it will be lukewarm) and the sugar is thick and fluffy, about 12 - 15 minutes. Add the vanilla and orange during the last minute of mixing. While the marshmallow cream is mixing, prepare the pans as follows.
- Combine the powdered sugar and cornstarch in a small bowl. Spray a 13" x 9" pan with nonstick spray and sprinkle the cornstarch mixture to the pan, coating all sides. Return any excess to the small bowl - this will be used again later.
- When the mixture is ready, pour into the prepared pan and use a lightly oiled palette knife or spatula to spread evenly in the pan. Dust the top with the remaining cornstarch/powdered sugar. Allow to rest uncovered for 4 - 8 hours.
- After hardening over 4 - 8 hours, turn the marshmallow cream onto a cutting board (I lined mine with parchment paper to keep the mess down) and use a pizza wheel to cut into smaller chunks. Dust those with more cornstarch/powdered sugar and store in a airtight container.
This recipe makes 35 jumbo marshmallows and will keep for 3 weeks if sealed tightly.
