Monday, February 28, 2011

Pumpkin Marshmallows

The Beer Marshmallows have inspired me! My friend Maureen and I decided to try to make homemade marshmallows this past weekend. I was completely terrified of this recipe. I have had bad luck in the past with getting corn syrup to do what I want. Plus I had never used gelatin before. But after conquering my fears, this recipe wasn't so bad and the marshmallows turned out quite tasty. But just a heads up, this stuff smells awful during the cooking process. Don't judge the recipe based on that.

3 (.25 ounce) envelopes unflavored gelatin
0.5 c. cold water

2 c. white sugar
2/3 c. light corn syrup
1/4 c. water
1/2 c. pumpkin puree
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt

1/4 c. unsweetened cocoa powder
1/4 c. cornstarch
1/4 c. confectioners' sugar (optional)
  1. Line a 9x13 inch pan with wax paper.
  2. Pour the 0.5 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
  3. Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice in a separate bowl. Mix well.
  4. Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
  5. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
  6. Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
  7. (We did not do this step. We just lightly dusted the marshmallows with cocoa powder). Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.
Yes, I know it looks like tofu, but it tastes much better. The texture is amazing. Not sure I will be able to buy marshmallows again.

Original Recipe

Thanks Mo for letting me try out your new mixer!

Saturday, February 26, 2011

Apple Dumplings

I must say this is probably one of the weirdest, redneck recipes I have ever seen. With that said, this is also one of the best. My office mates have been on a baking kick for the past two weeks, and friday was my turn to make something delicious. When I saw this recipe, I wanted to try it just based on one of the ingredients. Mountain Dew!!! Yep. Mountain dew in apple dumplings. Who would of thought? But they are amazing! I only wish I would have bought some vanilla ice cream.