Marshmallows

Got this simple marshmallow recipe from Alton Brown.

For this recipe you will need:

• 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
• 1/4 cup cornstarch
• Nonstick spray

Directions:

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.

For this recipe you will need:

• 36 chocolate wafers
• 6 tablespoons margarine, melted
• 6 tablespoons granulated sugar, divided
• 1 cup shredded carrots
• 1 envelope (.25 oz.) unflavored gelatin
• 1 tablespoon instant espresso powder
• 2 packages (8 oz. each) cream cheese, softened
• 1 bar (4 oz.) bitter-sweet chocolate, melted

Directions:

1) Heat oven to 350 degrees Farenheit. In food processor, pulse wafers 10 times. In bowl, combine crumbs, margarine and 2 tablespoons sugar. Press crumb mixture into bottom of greased 8″ springform pan. Bake 8 minutes. Let cool.

2) In microwave-safe bowl, combine carrots and 1 cup water. Cover; microwave 5 minutes, or until carrots are tender. In food processor, pulse gelatin, espresso powder, carrot mixture and remaining sugar 10 times.

3) In bowl of electric mixer on medium speed, beat cheese and gelatin mixture 1 minute. Beat in melted chocolate 1 minute. Pour chocolate batter into crust. Chill 4 hours. Garnish with whipped topping and fresh fruits, if desired.

My son Joey is going into one of his phases again. This time around, he’s been taking his cameras around taking photos and videos of life around him. His camcorder unfortunately has seen better days and is begging for a replacement. His Dad hasn’t gotten him a present for his birthday and intends to buy him a new camcorder. Checking out different digital camcorder reviews, Hubby has narrowed down the choices. I can almost see Joey’s reaction when he sees what we’ll be getting him.

It’s great that even the small stores now are upgrading their payment systems. They probably realized that they can be more efficient and save more money when they use Symbol LS2208. I was at my favorite baking supply store yesterday and I noticed that even them have adapted to these hand held scanners. I am so glad they did, payment was much quicker than before.