Harry Potter-themed Recipe for Kids
Makes 64 pieces
- 1/2 cup confectioners’ sugar (divided use), plus more as needed
- 1 cup water (divided use)
- 3 tablespoons (3 envelopes) unflavored gelatin
- 2 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
1. Spray a 9″ × 13″ pan with cooking spray and line with parchment paper to come up the two narrow ends for easy removal. Thickly coat the parchment paper with 1/4 cup of the confectioners’ sugar, using a sieve to dust the sugar over the paper.
2. Place 1/2 cup of the water and the gelatin in a large mixing bowl to soften. Combine the sugar, corn syrup, salt and the remaining 1/2 cup water in a medium saucepan. Bring to a boil, stirring constantly. If sugar crystals form on the sides of the pan, wash down the sides with a pastry brush dipped in hot water. Clip a candy thermometer to the saucepan and cook over medium-high heat, stirring occasionally, to 238°F.
3. With the mixer on low speed, slowly pour half the sugar syrup into the softened gelatin. Increase the speed to medium and slowly pour in the rest of the syrup. Increase the speed to high and beat 10 to 15 minutes until thick and creamy. Beat in the vanilla.
4. Scrape the batter into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. The mixture will be sticky and hard to spread, but do the best you can. Thickly coat the top with the remaining 1/4 cup confectioners’ sugar, using a sieve to dust the sugar over the top. Leave the pan to set and dry out, uncovered, overnight.
5. To cut the marshmallows, pull out the marshmallow sheet by the overhanging parchment and place it on a cutting board. Using a chef’s knife or a large, non-serrated knife, press down with one motion to make a single cut along the length. It’s going to be sticky. Make 8 even cuts along the length and then along the width to form rectangles. Dip the cut sides into the confectioners’ sugar to prevent sticking.
To store the marshmallows, lay them in a single layer in an airtight container, covering each layer with plastic wrap or parchment paper. The nice thing about homemade marshmallows is that you can flavor them any way you want. Try replacing the vanilla with 1 teaspoon almond extract or 1/2 teaspoon mint extract. You can also add a few drops of food coloring to tint it to any shade. For a really delicious treat, you can toast shredded coconut, grind it in the food processor, and use it in place of the confectioners’ sugar, or you can use ground toasted nuts.
From The Unofficial Harry Potter Cookbook, Copyright © 2010 by F+W Media, Inc. Used by permission of Adams Media, an F+W Media, Inc. Co. All rights reserved.
Photo by Jaime Mormann Richardson