Monday, June 1, 2009
I used a recipe from my Baking and Pastry cookbook (CIA), but it was kind of spur of the moment and didn't have enough gelatin or corn syrup. As a result, they were a bit soft, better suited for cocoa! In addition to vanilla, I used Grand Marnier. Basically, you boil together water, sugar, corn syrup, and honey. Then add softened gelatin and vanilla, whip until soft peaks form. I poured it into a waxed paper lined, and oiled, cake pan to set. Cut into squares and dust with equal parts powdered sugar and cornstarch.
p.s. added July 1... I stored these marshmallows in a baggie with the cornstarch/pwd sugar mixture. After they dried out a bit in that, they were fine to roast a week later.
Crushed red pepper
Brushed with olive oil, Italian seasoning, salt
see previous blog, but this time I used semolina in addition to AP flour