MARSHMALLOWS
2 tbsp unflavoured gelatine
2 1/2 teaspoons unflavoured gelatine
1/2 cup cold water � (125ml)
2 cups granulated sugar- (500ml)
1/2 cup light corn syrup � (125ml)
1/2 cup hot water (115F) � (125ml)
1/4 teaspoons salt � (1.25ml)
2 x large egg whites, beaten to stiff peaks
1 tsp pure vanilla extract� (5ml)
1 cup (PLUS) confectioners sugar � (250ml)
Candy oil flavouring. (Wilton) Vanilla and peppermint or cinnamon and vanilla.
Directions:
Using a 13 x 9 x 2 rectangular metal baking pan, oil and dust confectioners sugar on bottom and sides of pan.
In a large bowl, pour in cold water and sprinkle gelatine over cold water, let stand until softened.
In a 2-quart saucepan, combine granulated sugar, corn syrup, hot water and salt, cook over a low heat, stirring with a wooden spoon, until sugar is completely dissolved.
With out stirring, increase heat until mixture begins to boil, thermometer will read 240F, approximately 12 minutes.
Once mixture has reached 240F, remove from heat and pour over gelatine mixture, stirring until gelatine is totally dissolved.
With electric mixer, beat mixture on high speed until mixture is white, thick and tripled in volume, should take about 6 to 10 minutes.
In another bowl, using a clean beater, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift � cup confectioners sugar evenly over top.
Chill marshmallows, uncovered, until firm, at least 3 hours and up to 1 day.
Once marshmallows are firm, run a thin knife around the edges of the pan, turn pan over onto a large cutting board. Lift one corner of pan, using your fingers, loosen marshmallow and let drop onto cutting board. Trim edges of marshmallows and cut marshmallow into 1-inch cubes.
With remaining confectioner�s sugar, sift it into a large bowl and add marshmallows in batches, tossing to evenly coat them.
Marshmallows can be kept in an airtight container at room temperature for up to a week.
MILK CHOCOLATE COATED SPONGE CANDY
Yield:6
1 cup sugar � (250ml)
1 cup light corn syrup � (250ml)
1 tbsp distilled white vinegar � (15ml)
1 tbsp baking soda, sifted � (15ml)
1 lb. Milk chocolate- (450grams)
Directions:
Place foil in a 9-inch square pan with 2-inch sides, extend foil over sides. Butter the foil very generously. In a heavy large, deep saucepan combine sugar, corn syrup and vinegar. Stir over a medium heat until sugar dissolves. Swirling pan occasionally, cook mixture until candy thermometer reads 300F, approximately 18 minutes.
Remove from heat and immediately add baking soda and stir until well combined, mixture will foam vigorously.
Pour mixture into prepared pan and cool completely.
Using the foil as an aid, lift: candy from pan and fold down foil sides. Cut or break candy into pieces.
Milk Chocolate Coated Sponge Candy
Chop chocolate finely and melt in a double boiler to 120 degrees.
Dip sponge candy into chocolate and set on a baking rack to cool.
Serve and enjoy!
« Okay, that's it.
