Tuesday, February 14, 2012

Pink Marshmallows

In preparation for Valentine's day I tried to make homemade marshmallows yesterday...it seemed like such a good idea at the time.

The basic principle is fairly simple.  You add a hot sugar solution to a gelatin solution and mix the bejeebers out of it.  But, as always, the devil was in the details.  Here is the recipe that I used (from NBC Washington) .

Pomegranate Marshmallows
1 tablespoon powdered gelatin
½ cup pomegranate juice
1 ¼ cups granulated sugar
¾ cup corn syrup
½ cup water
Sprinkle the gelatin over the pomegranate juice in the bowl of an electric mixer. Let sit 5 minutes. Place over a double boiler (a pot that has water boiling) to heat & dissolve the gelatin.
Place the sugar, corn syrup and water in a pot and bring to a boil. Continue to cook until the mixture reaches 240 degrees on a candy thermometer or until you can place a small amount of the mixture into cold water and when you squeeze it, it has the feel of chewing gum.
Using caution, pour the hot syrup into the mixing bowl with the gelatin and juice. With the whisk attachment, whisk on high speed until cool, about 15 minutes. Place into a well oiled dish and let sit for 4 hours. Cut into desired shapes.

 I'm not going to say that they were a total failure...but they ain't stay-puft.  I learned a few things that I will now graciously share with you.

  1. It takes for freeking EVER to get a sugar solution that last 10 degrees.  I know that it's vital to have my sugar solution at the correct temperature...but I'm not known for my patience.  I tried so so hard, but I may have been a degree or two short.  This may have been my first mistake.
  2. This concoction will expand in your mixer.  I made a double batch, and my mixer was very nearly overwhelmed.  She photographic evidence below.
  3. Before
  4.  Marashmallows need to breath - in an attempt to keep dust, pet hair and small children out of my marshmallows I covered them as they sat.  I think that this was a mistake, I think that they sort of needed to dry out a little. 
UPDATE:  After cutting and allowing the marshmallows to dry out a bit they became much more marshmallow like....live and learn!

    1 comment:

    1. I make them for Christmas every year and there really is an easier recipe. In fact, this one didn't call for egg whites - one of the main ingredients in marshmallows. I do love the pinkness of these though...I'm wondering if I can combine the two recipes. Hmmm...excuse me. I'm off to make some marshmallows!