The Valentine’s day projects have begun!

strawberry marshmallows!
strawberry marshmallows!

Every year I try to make sure we do something special for the kid’s class for Valentine’s day.  One year we did heartshaped containers filled with caramel and a pouch of pretzels to go with them.  Another year we did plantable cards and the kid decorated flower pots to put the cards in.  We like to do projects around these parts:)

This year the kid decided that I would make marshmallows for his class.  I have  never made marshmallows before and I’m not really looking forward to trying but c’est la vie.  I’ll try anything once for the kid.  I was surfing online for recipes and I came across this one which looks yummy and the colors are perfect for Valentine’s day!

Strawberry Marshmallows from Sticky Gooey Creamy Chewy

Strawberry Marshmallows
Adapted from Gourmet Magazine via 
Smitten Kitchen

Ingredients:

3/4 cup confectioners’ sugar, divided
1/4 cup cornstarch or rice flour
3 1/2 envelopes unflavored gelatin
1 cup cold water, divided
1/2 cup strawberry puree from fresh or frozen strawberries
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 teaspoon pure vanilla extract

Oil bottom and sides of a 13×9 inch rectangular metal baking pan and dust bottom and sides with a little confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water and strawberry puree, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water and salt over medium-low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil  mixture, without stirring, until a candy or digital thermometer registers 240°F, about 10 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat on high speed until white, thick, and nearly tripled in volume, about 5-7 minutes.

In a separate bowl, beat the egg whites until they just hold stiff peaks. Beat egg whites and vanilla into sugar mixture until just combined. Pour mixture into prepared pan. Sift a few tablespoons confectioners sugar evenly over top. Chill until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Loosen marshmallow with your fingers and ease onto cutting board. With a large oiled knife, trim edges of marshmallow and cut marshmallow into 1 1/2 inch cubes.

Mix remaining confectioners’ sugar with cornstarch and sift into a wide bowl or baking sheet.  Toss with the marshmallows on all sides.  Shake off the excess and store in an airtight container for up to one week.

Makes about 40 1 1/2-inch square marshmallows.

I totally feel the need to make a test run of these now JUST in case lol.  I’ll keep you posted!


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