Marshmallow Popsicle
Feb 20th, 2010 by prissycook
All too often in my life, my dad was walked up to me, grabbed my skinny, lanky arm and said some form of: You couldn’t to a pull up if your life depended on it or You couldn’t do a pull up if a million dollars was on the line. I’m a little to proud to say he’s right, but I will reluctantly admit that the odds are 90/10 in his favor.
So, when I updated my Facebook profile the other week with the comment, I broke my thumb playing football, my closest friends immediately commented back: You. Football? or You were playing a sport that required coordination…and a ball?
I know but I really did.
And this little fracture has made cooking quite the adventure. I’ve been very creative about using tools to prop, balance and handle bowls and utensils. In retrospect, I could have made something different than sticky gooey marshmallow popsicle.
But I couldn’t help it.
Thomas Keller’s Marshmallow Recipe
Supplies
* large mixing bowl
* 9×13 baking tray
* Hand blender
* Pizza cutter or knife
* Cooking spray
* Candy thermometer (optional, but can be handy)
Ingredients
* 3 pouches of gelatin
* 1/2 cup (120 mL) water
* 2 cups (400 g) sugar
* 2/3 cup (160 mL) corn syrup
* 1/4 cup (60 mL) water
* 1/4 tsp. (1.5 g) salt
* 1 Tbs. (15 mL) vanilla extract (don't forget this! Otherwise, your marshmallows will literally taste like blood from the gelatin)
* Starch or powdered sugar to coat the marshmallows (it's your choice what you use. Powdered sugar = sweeter marshmallows, starch = less sweet)
Directions
1. soak gelatin in a large mixing bowl for 10 min in 1/2 cup water and let it bloom
2. very lightly grease up the 9×13 pan. I like rubbing cooking spray onto it. Then I sprinkle starch or powdered sugar on it.
3. bring water, sugar and corn syrup to a boil for 1 min or let it get to 250 degrees
4. (this is where it gets tricky and a little dangerous. Molten sugar = third degree burn central, so be careful!) Put your hand blender on the lowest setting and slowly pour the sugar mixture into the bloomed up gelatin. As the mixture turns more white and opaque, you can speed up the blender.
5. Pour in vanilla and blend for about 10 minutes or until the mixture gets the consistency of Fluff.
6. Pour into pan and let it cool. Some people like letting it sit out overnight. I tend to just let it cool for an hour or two before cutting.
7. Cover the top of the marshmallow with powdered sugar or starch, then invert pan onto a clean surface.
8. Cut into squares with pizza cutter.
9. Coat marshmallows with powdered sugar or starch.
via Thomas Keller’s Marshmallow Recipe: Review of Marshmallows at Lunch.com.
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!