marshmallow
Apr. 6th, 2010 02:19 pmI can tell it's running season again by how I'm sore all over today.
Friday and Satyrday night looked about the same: go to Silver Spring, have an excellent dinner at Da Marco, watch a movie at the AFI Silver (Girl With the Dragon Tattoo and Citizen Kane), and then go to Moorenko's for delicious ice cream. I can think of worse ways to spend an evening.
One of the ice cream flavors I tried was marshmallow. Very smooth, very sweet, perfect palate-cleanser between the peppermint-stick and the cinnamon. A-- noticed the marshmallow and mentioned homemade marshmallows are among the various confections she makes at Xmastime. Somehow that got stuck in my head yesterday and I decided to try making them myself.
I used this recipe from Cooking for Engineers, substituting maple syrup for corn syrup on the grounds that almost anything made with corn syrup would be improved by using maple instead. I dumped the gelatin into the water in the bottom of the big mixer bowl, stirred it a bit to get it uniformly wet, and poured the syrup, (more) water, and sugar into a glass pot on the stove and turned it to High. Then I sat back with the candy thermometer and watched.
The temperature crept steadily up from 77 to 208 and hovered there for awhile. Then the boiling began. The temp rose, as did the liquid. And rose. When the bubbles got to about a third of the way from the top, I grabbed the pot and lifted it off the stove. Thanks to Corningware's high heat retention, this had no immediate effect at all: the bubbles kept on rising, quickly spilling over the edge of the pot in sufficient quantity to put out the burner.
I think there was some amount of swearing and general despair at this point. But, hey, the dishes were already dirty, no sense in just throwing everything out. I poured what was left of the sugar/syrup into the mixer with a bit of salt and ran it on high for about ten minutes. It fluffed up nicely enough that I went ahead and added the vanilla, too.
Licking the beaters was a smooth sweet ride through heaven, with just a hint of maple.
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uilos and I poured/scraped them into a pan and left them to sit. They hadn't quite set by bedtime last night so I haven't actually tried them as marshmallows instead of as goop, but it's looking like marshmallows are basically impossible to screw up.
I think I know what dinner's going to be tonight.
Friday and Satyrday night looked about the same: go to Silver Spring, have an excellent dinner at Da Marco, watch a movie at the AFI Silver (Girl With the Dragon Tattoo and Citizen Kane), and then go to Moorenko's for delicious ice cream. I can think of worse ways to spend an evening.
One of the ice cream flavors I tried was marshmallow. Very smooth, very sweet, perfect palate-cleanser between the peppermint-stick and the cinnamon. A-- noticed the marshmallow and mentioned homemade marshmallows are among the various confections she makes at Xmastime. Somehow that got stuck in my head yesterday and I decided to try making them myself.
I used this recipe from Cooking for Engineers, substituting maple syrup for corn syrup on the grounds that almost anything made with corn syrup would be improved by using maple instead. I dumped the gelatin into the water in the bottom of the big mixer bowl, stirred it a bit to get it uniformly wet, and poured the syrup, (more) water, and sugar into a glass pot on the stove and turned it to High. Then I sat back with the candy thermometer and watched.
The temperature crept steadily up from 77 to 208 and hovered there for awhile. Then the boiling began. The temp rose, as did the liquid. And rose. When the bubbles got to about a third of the way from the top, I grabbed the pot and lifted it off the stove. Thanks to Corningware's high heat retention, this had no immediate effect at all: the bubbles kept on rising, quickly spilling over the edge of the pot in sufficient quantity to put out the burner.
I think there was some amount of swearing and general despair at this point. But, hey, the dishes were already dirty, no sense in just throwing everything out. I poured what was left of the sugar/syrup into the mixer with a bit of salt and ran it on high for about ten minutes. It fluffed up nicely enough that I went ahead and added the vanilla, too.
Licking the beaters was a smooth sweet ride through heaven, with just a hint of maple.
uilos and I poured/scraped them into a pan and left them to sit. They hadn't quite set by bedtime last night so I haven't actually tried them as marshmallows instead of as goop, but it's looking like marshmallows are basically impossible to screw up.I think I know what dinner's going to be tonight.