Marshmallows
yield 192 1in squares
Ingredients:
Sugar 28 oz
Corn syrup 4 oz
Water (bottled) 10 oz
Egg whites, pasteurized 8 oz
Knox flavorless gelatin 5 packets
Vanilla extract 2 tablespoons
Powdered sugar for dusting
Method of prep:
Make sure that mixer, whip attachments, and measuring devices are free of any fat or grease. Bloom gelatin in a small stainless steel bowl with 4 oz of the bottled water. Whip egg whites in a stand mixer with the whip attachment until slightly frothy. It is not recommended to whip this recipe by hand. Once the egg whites are just beginning to foam, stop the mixer. In a medium sauce pan, add remaining water, corn syrup, and sugar over high heat. Place bloomed gelatin over the heating sugar syrup in order to melt the gelatin. When the sugar syrup reaches 220 degrees, kick the mixer on to whip the egg whites. Do not whip the whites beyond soft peaks. Once the sugar syrup reaches 245 degrees, immediately cut the heat off. Remove the pan from the burner and in a slow, steady stream, drizzle directly onto the beating egg whites with the mixer running until the syrup is gone. Keep the mixer whipping on high and drizzle in the melted gelatin and add vanilla extract or flavoring of choice. Whip for about 10 minutes.
Prepare a half sized sheet tray by lining with parchment paper. Dust sheet tray with powdered sugar. Smooth marshmallow mixture into sheet tray and let cool at room temperature for about 2 hours before serving. Try cutting the marshmallows into cool shapes and drizzling with melted chocolate! Store in the refrigerator for up to 2 days. Enjoy!
Hot Cocoa
Serves 6
Milk, whole 36 fl oz
Cocoa powder 1 cup
Sugar ¾ cup
Method of prep:
Stir milk, sugar, and cocoa together in a medium sauce pan. Place saucepan over medium heat, and whisk vigorously until the cocoa reaches 180 degrees. Remove from heat and serve.