Homemade Marshmallows... Happy Sigh.

So I guess it's time to explain the "marshmallow" piece of my blog/life. 

A few years ago my Colorado Mom introduced me to

Homemade Marshmallows...

(did you just hear angels and harps in the background??)

I admit... I have become more than a little obsessed. 

I don't know why... but beating gelatin and sugar into fluffy goodness...

just melts all the stress smooth out of me. 

Not to mention the fact that at the end of the day,

you're left with little bites of melt-in-your-mouth squares

(yes homemade ones are square). 

You can tint, flavor, dip, sprinkle, and toast these gooey cubes,

into an ENDLESS array of delicacies.

Are you a Marshmallow Skeptic?

I DARE you to try again.

No disrespect to the store-bought puffs...

they have their place in rocky road ice cream and
perhaps sprinkled on sweet potatoes at Thanksgiving... 

but these homespun creations are a different breed altogether. 

(Like comparing a store-bought tomato in December

with a sun-warmed crimson globe plucked straight from a Texas garden in the middle of July.)

Some comparisons are just not fair.

My favorite mallows (so far) are good old-fashioned vanilla!

Until you have had one of these toasted over an open fire...

I daresay you haven't lived. 

Kitchen Necessities:

• Glass baking pan (you choose the size depending on the size of marshmallow you desire... 8 1/2 x 11 for a thinner (mini-mallow)... 9 x 9 for a fatter (bonfire-worthy mallow)
• Mixer - you just can't pull this off without at least a hand mixer... but a stand mixer is ideal.
• Candy thermometer OR a cup of ice water (I'll tell you more about that in a minute).
• Pizza Cutter (or just a large knife will work).

Here's the Potion:

• 3 Tbsp (packages) unflavored powdered gelatin
• 1/2 c. cold water
• 2 c. granulated sugar
• 2/3 cup corn syrup
• 1/4 c. water
• 1/4 tsp salt
• 1 Tbsp vanilla
• Powdered Sugar
• Raw Sugar (colored sugar)... (if desired)

Step by Step:

1)  Bloomin' Gelatin ~ In your mixing bowl pour 1/2 cup of cold water and sprinkle the 3 packages of gelatin over the top stirring just until all the granules are damp. Let it sit while you prepare the stove top concoction.  

   

2)  Stove Top Rock ~ In a small sauce pan combine sugar, corn syrup, 1/4 cup water and salt.  Stir until combined. Turn heat on medium high and stir frequently.

3)  Firm Ball ~ If you have a candy thermometer, you're looking for "firm ball stage" or 250 degrees (244 if high altitude).  If you don't have a candy thermometer, then fill a cup with water and add 3 ice cubes.  Keep beside your pot (I'll tell you why in Step 4).

 4)  Stages of the Moon... (I Mean the Syrup) ~ Your mixture is going to go through some stages... it will start out kind of cloudy looking... once the sugar dissolves then it will be clear and syrupy... then bubbles will begin... next it will later bubble like crazy and "foam up"... finally the bubbles will settle down and lose their "foamy" quality.  It is at this stage that you want to start testing the temperature of your mixture.  Very carefully drop one or two drops of the mixture into the ice water.  The drops will sink to the bottom of the cup.  Immediately put your hand into the ice water and touch the "glob" at the bottom.  You are looking for a "firm ball" consistency... this means that the glob will still be "ball shaped" and will be "firm" to touch... not hard as a rock, but firm.  If it is still too soft, then keep cooking... the mixture has not yet reached the correct temp.  After a minute more... try again. 

  

5)  Mix It Up ~ Turn your mixer on low and begin combining the gelatin and water mixture that is now in full bloom. CAREFULLY pour in the HOT mixture. Did I say carefully?? I mean it! This is hot folks, and if it gets on your skin it will stick and burn.  It is a fabulous idea to wear a kitchen mitten when performing this stunt. Once the hot mixture is completely poured into the gelatin, turn up the mixer speed to the top level.

6)  Prepare the Pan Man ~ While your potion is mixing and fluffing, prepare your glass pan.  Spread shortening onto the bottom and sides of the pan.  GENEROUSLY sprinkle powdered sugar on top of the shortening.

7)  Nearing the Finish Line ~ After the mallow potion has been whipping for 10 minutes or so, it will be white and will have at least  doubled in size. You will suddenly hear your mixer begin to strain a little... this is your signal that you're almost there!

8)  Flavor Time ~ Turn down your mixer speed to low (If you don't turn it down, you may end up with a ghostbuster's-like glob of mallow on your counter or floor... consider yourself warned!)  Add 1 Tbsp vanilla to the  mixture and continue beating just until combined.

9)  Sticky Business ~ Now for the fun part.  Transfer your mallow mixture out of the bowl and into your prepared pan.  A little "Tricky in the Kitchen" tip here... If  you spray your hand with "Pam" you can handle the mallow mixture (a little) more easily.  It is still extremely sticky, so just do your best.

10) Pat Down ~ Once the mixture is in the glass dish... wash your hands and dry thoroughly. Pour 1/2 cup or so of powdered sugar onto the top of the potion. You can now pat down the mallow mixture using the powdered sugar as a barrier between your skin and the VERY sticky surface.  Pat down until the mixture is evenly dispersed and level.





11) Time to Rest ~ Let sit overnight on the counter covered with a dry kitchen towel.  (Try to wait patiently.)

12) Un-Pan That Mallow ~ The next day... sprinkle powdered sugar onto a large cutting board and turn out the mallow onto the surface. It will be in one piece (like a pillow). 

13) Divide and Conquer ~ Use a large pizza cutter (or knife) to cut the pillow into 2 inch squares (or whatever size you so desire).  The edges of the marshmallows will be very sticky so roll in either powdered sugar, or raw sugar if you want a little sprinkly crunch on the outside.  (I usually do a combination of the two methods so that people can choose).  BOTH varieties toast well... the sprinkled version giving a sort of "brulee" outside once toasted... careful though!! Hot sugar is really HOT when heated so be sure to let either version cool down before popping into your mouth (or between layers of graham crackers and chocolate).

14) Store and Share ~ Store in a large Ziploc bag... mallows are most intensely soft when they are fresh, but will last for 2 or 3 weeks if kept in a dry cool place.  The texture will get a little more chewy as they get older... Some people love these the older they get (not the people... the marshmallows).  I have a DEAR friend who loves those crazy peeps Easter marshmallows for Halloween... each to their own.  I've never tested the outermost extremes of Marshmallow Life, but since there are no milk or perishable products in them, I guess they could last indefinitely.

Don't let the steps frighten you... If you're not an adventurer in the kitchen... pass this along to a friend with the promise to let you taste the spoils. (And if you just happen to wind up with some homemade mallows right around the time of an upcoming camping trip... serendipity!)

Finger Limes

I'm a complete pushover when it comes to trying some new flavor or taste that I've never experienced before... so when I saw "finger limes" advertised in the October 2011 edition of the Food Network Magazine (a must-have subscription btw)...

I didn't even wait a single day.  I logged onto www.shanleyfarms.com and placed my order. 

I anxiously awaited the arrival of 25 to 35 finger limes.  Total order cost was $25, so about a buck a lime, which is a little steep, but who could resist this pink and green experience?  

I sternly directed the coupon clipping side of my personality to settle down and clicked the "place order" button. 

I imagined a "crate" of sorts arriving with my limes (which I could then generously share with my food curious friends). 

A few days later my limes were in my hands... not in a crate so much... or even a medium sized box... but in a tiny US postal service parcel.  My "crate" turned out to be more the size of a pint of blackberries. 

I immediately went to the kitchen and sliced one open.. amazing!  Exactly like the picture (except smaller).. little glorious individual beads of pulp filled the rind.  With a little gentle nudging with the tip of the knife, my co-workers and I sampled the "citrus caviar" (some more willingingly than others). 

I knew immediately that these bead-like bubbles had a swimming date with a salt-rimmed glass, filled with Corona (it was Friday after all).

As you can see, the limes are significantly smaller than the regular sized version.

And here are those little magical beads spilling out (just as promised)...

So I know what you're all wanting to know... What did they taste like?

When you slice open the rind of the lime (some rinds are a dark purplish hue and some are green) there is a fragrance not unlike honeysuckle... very aromatic... a little bit like perfume.  I found that if you sliced the lime from tip to tip instead of into circles, that the little beads were easier to scrape out of the skin.  The beads have a tendency to stick together so they need a little encouragement to abandon their segments. 

When you bite into the pearls there is the tiniest popping explosion and burst of sour on your tongue (similar to a caviar experience without the brine).  I have to say that they were quite addictive floating in a carbonated malt!! You can sprinkle them on top of tuna fish and crackers... salmon... anywhere you want a little pop of sour goodness. 

I have to say I'm a fan.

I did share a few (only to those worthy of appreciating this culinary experience)... but mostly I have kept them for myself.  And although I was a little disappointed at first at the size of the delivery, I have gotten beyond that hiccup... since now,  more than 2 weeks later (and several happy cocktails), I still have some to spare.  (I guess I shouldn't have been so stingy). And although they're getting a little dry on the outside, the plump spheres inside seem to be holding their own. 

Would I order them again?? I'm hoping they will become more readily available in local markets so I can save on shipping, but I don't regret a penny of my citrus expenditure. 

"Thumbs Up" to finger limes... pun intended. =)