Marshmallows, bet ya didn't know you can use your eggs in them!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by namastemama, Dec 13, 2012.

  1. namastemama

    namastemama Chillin' With My Peeps

    We have been making batches of these bad boys for Christmas gifts. They are fast and easy to make and taste leaps and bounds better than store bought. We are making Bacon Maple ones our next batch!
    http://smittenkitchen.com/blog/2009/06/springy-fluffy-marshmallows/
    Makes about 96 1-inch cubed marshmallows
    About 1 cup confectioners’ sugar
    3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
    1 cup cold water, divided
    2 cups granulated sugar (cane sugar worked just fine)
    1/2 cup light corn syrup
    1/4 teaspoon salt
    2 large egg whites or reconstituted powdered egg whites
    1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
    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 1/2 cup cold cold water, and let stand to soften.
    In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold 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 six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
    In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
    Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
    Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
     
  2. wlbaker3

    wlbaker3 Out Of The Brooder

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    Wow. I never thought of making marshmallows at home.
     
  3. TallChickMagnet

    TallChickMagnet Chillin' With My Peeps

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    I read about doing this once, but I felt that it was to hard for someone like me..[​IMG]
     
  4. namastemama

    namastemama Chillin' With My Peeps

    It is so flipping easy, your mind would be blown. a couple tips use spray oil on your spatula, cutting tools and pans, it makes everything come out much better.

    I just made peppermint last night they were awesome in hot coco!
     
  5. animalsRawesome

    animalsRawesome Chillin' With My Peeps

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    Apr 12, 2011
    Hmmm. Never thought about making marshmallows at home... might have to try it next time I have some extra eggs. Thanks for sharing!
     
  6. wyoDreamer

    wyoDreamer Chillin' With My Peeps

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    Nov 10, 2010
    Peppermint marshmallows !!

    [​IMG]

    How much peppermint extract did you add for a batch?
     

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