Tuesday, February 14, 2012

What's Love Got to do, got to do with it...

Usually Valentine's Day is uneventful. Celebrating out with my hubby is out of the question on a day like this because I hate the rush by all the other couples. So, we usually stay in and I make something that everyone loves for dinner.
This year......Chicken Asparagus Stir Fry
Requested by: My son who wants to use his chop sticks.

I'm not posting the dinner.
But I did make some homemade marshmallows this morning. Pink to be exact.
The whole process is wonderful. I love making them and seriously, I have not eaten
a store-bought marshmallow since I tried the recipe for the first time several years ago.
They melt in your mouth. They are soft and supple. They can be made into any shape with cutters.
But, Today...
they will be pink hearts.

Now not everyone in my family likes popping them in their mouths
as some form of dessert. But, everyone agrees that fresh marshmallows in Hot chocolate is
a definite treat!!!

by Alton Brown


  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray


Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks

I hope you have a chance to make these little dreams sometime soon.

Happy Valentine's Day

1 comment:

  1. love that you met a request to use chopsticks. now that's a good mom!