3 envelopes plain powdered gelatin (3 tablespoons)
4 to 5 ounces cold water
Unsalted butter for pan
1/4 cup sifted organic
powdered sugar for pan
4 ounces decanted (no foam) Scottish ale or Barley Wine
2 cups pure cane sugar
1/4 teaspoon finely ground sea salt
6 ounces corn syrup
1/2 teaspoon
Madagascar Bourbon
vanilla extract
2 cups organic powdered sugar sifted with 2 tablespoons cornstarch
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Use organic powdered sugar for best taste and texture.
Adjust water to soften gelatin according to humidity and elevation. The
texture of bloomed gelatin should be thick, smooth, not grainy.
1. Bloom or soften gelatin in 4 to 5 ounces water in the bowl of a stand mixer.
While gelatin softens, prepare 9x13-inch glass pan by
buttering inside and sprinkling with powdered sugar to cover base
and sides; shake pan so sugar is evenly applied.
2. Combine ale or barley wine, sugar, salt, and corn syrup in a large,
deep pot over medium-high heat, and bring to soft-ball stage, 238°
F on a candy thermometer. Mixture will foam and turn caramel colored.
3. Place bowl with bloomed gelatin into a stand electric mixer fitted
with the whisk attachment. Turn mixer to Medium-Low and slowly pour in
hot syrup, whisking into bloomed gelatin until it starts to fluff. Do
not whip too fast or the hot syrup will splatter. Whip until
white and fluffy, about 10 minutes, adding vanilla extract during last
minute.
4. Scrape mixture into prepared pan and spread evenly. Sprinkle top
with 2-3 tablespoons powdered sugar-starch
mixture. When cooled and set (from 30 minutes to 3 hours depending on
humidity), turn slab out onto a cookie sheet dusted with half the
powdered sugar mixture. Slice into cubes with sharp knife or scissors
dipped in warm water between each slice. Roll cubes in remaining
powdered sugar mixture to coat evenly. Air-dry until not sticky (varies
by humidity). Keeps up to 10 days in sealed container.
Makes about 50 marshmallows.
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