Marshmallows

Israeli marshmallows are nearly always sold in bags that mix white and colored marshmallows. I think they grow that way on the trees (which produce blue marshmallows in the spring and pink marshmallows the rest of the year), and it's not economically feasable to sort them by color. This recipe requires a good cake mixer and a kitchen thermometer, but if you have those, it is not hard.

I also made a batch in which I substituted vodka for the first half cup of water (the brownies I brought to shul used the batch using just water). Not recommended if there are children anywhere in the vicinity. Next time I'm going to try using Arak.

Foil and grease a 9x13 inch pan.

 

Put in bowl of mixer

½ cup cold water

3 tablespoons unflavored gelatin

 

Place in heavy pot over moderately low heat, stir until sugar dissolves and it comes to a boil. Cover for 3 minutes. Uncover, raise heat to high, insert a cooking thermometer, cook without stirring to 240 degrees and remove from heat at once.

½ cup cold water

2 cup sugar

¾ cup light corn syrup

¼ teaspoon salt

Turn mixer to medium, gradually pour the hot syrup into the gelatin mixture. Beat on high for 15 minutes, and it turns from a translucent liquid into marshmallow. Really. A few minutes before it's done, add

½ tablespoon vanilla extract

Pour into the pan (or directly on brownies), and smooth with a spatula.

 

If you want individual marshmallows, let stand uncovered at room temperature for 8 hours or more. Sift confectioners sugar ont a cutton board, invert the pan over the board, remove the pan and foil. Sift more confectioners sugar on top.

 

With a greased knife, cut into 1 inch squares. If the knife starts to stick, put sift conectioners sugar onto both sides. Dip the cut sides of the marshmallows into the sugar on the cutting board to coat.

Back to recipes

Home