Creamsicle Marshmallows

DIRECTIONS:

Lightly oil a 13-by-9-inch (3 L) baking pan. Measure 1-1/4 cups (300 mL) of the water into a small pot. Carefully sprinkle in the sugar, taking care to avoid the inside edges of the pot.Without stirring, heat over medium-high heat.The heating water will dissolve the sugar into pure sugar syrup.

Continue heating as the water rapidly boils, steams, and evaporates, concentrating the sugar, about 10 minutes. Meanwhile, measure the remaining 3/4 cup (175 mL) of water into the bowl of your stand mixer. Sprinkle
the gelatin evenly over the water. Let the mixture stand, allowing the gelatin granules to rehydrate and swell, about 5 minutes. Fit your mixer with the whisk attachment and stir the gelatin mixture on the lowest setting. Carefully pour in the hot sugar syrup, taking care to direct the flow away from the sides of the bowl.Add the salt.To cut down on spatter, cover the bowl loosely with a kitchen towel, and gradually increase the mixer speed to the highest setting. Continue whipping until the mixture cools, stiffens, and becomes thick and fluffy, about 15 minutes.Add the vanilla and orange oil.Whip just until evenly mixed. Pour the mixture into the baking pan and smooth into a thick, even layer. Cover and cool until firm. Cut into even cubes.

Sprinkle the coconut on a baking sheet and warm it up for 5 minutes or so until it’s sticky; place in a bowl. In 2 separate bowls, whisk together the citrus sugar crust and the cinnamon chili crust. Divide the marshmallows into 3 piles. Working with 1 pile of marshmallows and 1 coating at a time, toss a freshly cut marshmallow in the coating mixture until it’s evenly coated. Serve and share!

KITCHEN TIP:

Whipping the marshmallow cools the mixture, which encourages the gelatin to firm and strengthen. This in turn helps it absorb air and thus increase in volume. GL

Michael Smith 100 of My Favourite Easy Recipes

Michael Smith 100 of My Favourite Easy Recipes

Photography by James Ingram.
Recipes and photos used with permission from Penguin Group (Canada).

	Michael Smith's Triple-Treat Creamsicle Marshmallows
	Homemade marshmallows are an awesome family project. You can do remarkable things with sugar in your own kitchen. Whip and cool it with gelatin and you’ll be rewarded with one of the all-time great treats—a tray of freshly cut glistening, fluffy white marshmallows. Then enjoy them with these different tasty crusts. Makes 24 large marshmallows or 48 smaller ones INGREDIENTS: For THE CITRUS SUGAR CRUST 2 cups (500 mL) of water 3 cups (750 mL) of sugar 1/2 cup (125 mL) of sugar 4 envelopes of unflavoured gelatin (1 box or 28 g) The zest of 1 lime 1/4 teaspoon (1 mL) of salt The zest of 1 lemon 1 tablespoon (15 mL) of vanilla The zest of 1 orange 1 teaspoon (5 mL) of orange oil For THE CINNAMON CHILI CRUST 1/2 cup (125 mL) of sugar 1 teaspoon (5 mL) of cinnamon 1/4 teaspoon (1 mL) of spicy chili powder For THE COCONUT CRUST 1/2 cup (125 mL) of shredded sweetened coconut	DIRECTIONS: Lightly oil a 13-by-9-inch (3 L) baking pan. Measure 1-1/4 cups (300 mL) of the water into a small pot. Carefully sprinkle in the sugar, taking care to avoid the inside edges of the pot.Without stirring, heat over medium-high heat.The heating water will dissolve the sugar into pure sugar syrup. Continue heating as the water rapidly boils, steams, and evaporates, concentrating the sugar, about 10 minutes. Meanwhile, measure the remaining 3/4 cup (175 mL) of water into the bowl of your stand mixer. Sprinkle the gelatin evenly over the water. Let the mixture stand, allowing the gelatin granules to rehydrate and swell, about 5 minutes. Fit your mixer with the whisk attachment and stir the gelatin mixture on the lowest setting. Carefully pour in the hot sugar syrup, taking care to direct the flow away from the sides of the bowl.Add the salt.To cut down on spatter, cover the bowl loosely with a kitchen towel, and gradually increase the mixer speed to the highest setting. Continue whipping until the mixture cools, stiffens, and becomes thick and fluffy, about 15 minutes.Add the vanilla and orange oil.Whip just until evenly mixed. Pour the mixture into the baking pan and smooth into a thick, even layer. Cover and cool until firm. Cut into even cubes. Sprinkle the coconut on a baking sheet and warm it up for 5 minutes or so until it’s sticky; place in a bowl. In 2 separate bowls, whisk together the citrus sugar crust and the cinnamon chili crust. Divide the marshmallows into 3 piles. Working with 1 pile of marshmallows and 1 coating at a time, toss a freshly cut marshmallow in the coating mixture until it’s evenly coated. Serve and share! KITCHEN TIP: Whipping the marshmallow cools the mixture, which encourages the gelatin to firm and strengthen. This in turn helps it absorb air and thus increase in volume. GL Photography by James Ingram. Recipes and photos used with permission from Penguin Group (Canada).