Marshmallows – Malvaviscos

homemade marshmallows malvaviscos VianneyRodriguez sweetlifebake Marshmallows   Malvaviscos  uncategorized

Marshmallows – Malvaviscos

When I was engaged I began collecting fun Christmas activities in a small black binder for my future family.  The first recipe I clipped out was this one for Marshmallows featured in the February 1996 issue of Martha Stewart Living. My first daughter was 3 when I first made these marshmallows. She’s 13 now, my second daughter 8, so you can say these little pillows of love have become a family tradition. 

The first year I made them the whipping process burned out my hand mixer. I thought I ruined the batch, but they came out amazing. So, So, So much tastier than store-bought marshmallows and wonderful on Hot Chocolate.  Fluffy, airy and light we were hooked. Today the entire family looks forward to them every year and I even began adding them to our yearly tamalada celebration. I make a triple batch, cut them into tiny squares, and pack them in goodie bags for my family to enjoy them throughout the Christmas season.

 

 

homemade marshmallows mexican chocolate VianneyRodriguez Marshmallows   Malvaviscos  uncategorized

Marshmallows

Yield: makes 24 large, 48 small

Ingredients

  • Vegetable oil, for brushing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners' sugar

Instructions

  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Notes

recipe from Martha Stewart Living 1996

http://sweetlifebake.com/2013/12/23/marshmallows-malvaviscos/
 Marshmallows   Malvaviscos  uncategorized

Malvaviscos

Yield: hace 24,grande, 48 chicos

Ingredients

  • aceite vegetal, para el cepillado
  • gelatina sin sabor 4 sobres (3 cucharadas más 1 1/2 cucharaditas)
  • 3 tazas de azúcar granulada
  • 1 1/4 tazas de jarabe de maíz de luz
  • 1/4 cucharadita de sal
  • 2 cucharaditas de extracto de vainilla
  • 1 ½ tazas de azúcar glas

Instructions

  1. Cepille un plato de 9 por 13 pulgadas de vidrio para hornear con aceite. Línea con el papel pergamino , lo que permite sobresalir por encima de 2 pulgadas en los lados largos. Cepilla el papel pergamino con aceite y reservar.
  2. Ponga el azúcar granulado , jarabe de maíz , sal, y 3/4 de taza de agua en una cacerola mediana . Llevar a ebullición a fuego alto , revolviendo para disolver el azúcar . Cocina, sin agitación, hasta que la mezcla registra 238 grados en un termómetro de caramelo, cerca de 9 minutos.
  3. Mientras tanto, poner 3/4 taza de agua fría en el recipiente de una batidora eléctrica , espolvorear con la gelatina . Deja que se suavizar 5 minutos.
  4. Fije el bol con la gelatina para mezclador equipado con una pala para batir . Con la batidora a velocidad baja, bata almíbar caliente en la mezcla de gelatina . Poco a poco aumentar la velocidad a alta , batir hasta que la mezcla es muy rígida , unos 12 minutos. Añadir la vainilla. Vierta en un molde preparado y alisar con una espátula . Ponga a un lado , sin tapar , hasta que esté firme , aproximadamente 3 horas.
  5. Tamiza la 1 taza de azúcar azúcar glas sobre una superficie de trabajo. Desmolda los malvaviscos sobre el azúcar de los confiteros , retire pergamino. Cepille ligeramente un cuchillo afilado con aceite, luego se corta en cuadrados de malvavisco de 2 pulgadas. Tamizar el azúcar restante 1/2 taza confiteros en un tazón pequeño , y cada rollo de malvavisco en el azúcar para cubrir. Se pueden almacenar en un recipiente hermético hasta 3 días .

Notes

recipe from Martha Stewart Living Feb 1996

http://sweetlifebake.com/2013/12/23/marshmallows-malvaviscos/
 Marshmallows   Malvaviscos  uncategorized

 

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