Previous Post Next Post

Food

Brought to you by

Homemade Marshmallows: Harry Potter-Themed Recipe for Kids

Harry Potter-Themed Recipe for Kids

By Dinah Bucholz |

Homemade Marshmallows

Harry Potter-themed Recipe for Kids

2916947493_b5c9fe52c5_o

Serving Size:

Makes 64 pieces

Ingredients:

  • 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

Method:

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

More on Babble

About Dinah Bucholz

bcdinahbucholz

Dinah Bucholz

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post

Easy Homemade Chocolate Covered Marshmallows

By Dinah Bucholz |

homemade marshmallows

Chocolate Covered Marshmallows

Lately—though I don’t quite know why—my favorite kind of candy in the world is chocolate covered marshmallows. My kids can tell you that I’ll travel far and wide to buy them, and pay exorbitant prices.

Today I made some homemade marshmallows, and realized it would be more time and cost effective if I were to dip them in my own chocolate rather than go and buy them.

This recipe is much easier than you think, and it sets up a lot faster than some of the other recipes out there—you don’t need to let them set overnight. Also, I used organic evaporated cane sugar and honey in these, so they’re almost healthy. Well, not really, but you can tell yourself that. I always do.

Homemade Chocolate Covered Marshmallows

2 cups evaporated cane juice or granulated sugar
1 1/4 cup water
2 tablespoons honey
4 packets unflavored gelatin
2 egg whites
2 teaspoons pure vanilla extract
confectioner’s sugar
12 ounces good quality dark chocolate, chopped or 2 cups chocolate chips

1. Spray a 13×9 inch pan (or slightly smaller), with non-stick cooking spray. Set aside. In a medium saucepan, combine the sugar, 3/4 cup of water, and honey. Bring to a boil over medium high heat and boil until the sugar mixture reaches 230 degrees (the soft ball stage).

2. While the sugar and water come to a boil, sprinkle the gelatin over the remaining 1/2 cup of water in a small bowl, and let bloom (dissolve). Put the egg whites in the bowl of an electric mixer, and beat on high until stiff peaks form.

3. When the sugar mixture comes to temperature, remove from heat and whisk in the gelatin mixture. With the mixer on medium-low, slowly pour in the sugar and gelatin mixture, and add in vanilla. Slowly raise the speed to high, and beat for 10 minutes.

4. When the marshmallow has whipped for 10 minutes, pour into the prepared pan. Working quickly, use wet hands to press the marshmallow into the pan. Use a wet spatula to smooth the lumps. Let sit on the counter, uncovered, for 1-2 hours. Cut into squares with a wet knife and toss with confectioner’s sugar. Tap off excess sugar.

5. In a medium size microwave safe bowl, heat the chocolate in 20-30 second intervals, stirring well after each. Use a skewer to dip the marshmallows in the chocolate. Set on a baking sheet lined with parchment paper. Refrigerate until set, about 20 minutes.

More on Babble

About Dinah Bucholz

jaimem

Dinah Bucholz

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

0 thoughts on “Easy Homemade Chocolate Covered Marshmallows

  1. ann steinbach says:

    They look delicious. Can’t wait to try them.

  2. Brooke says:

    I think I’m going to cry. These sound so good, you may have talked me into my “I’ll never make homemade marshmallows” ban I once declared years back.

    And, where in heaven’s name do you even GET chocolate covered marshmallows, other than the candy aisle at Walmart? Now I’m intrigued!

  3. [...] They are a perfect topper for this Nutella Hot Chocolate, they make a great edible gift (plain or dipped in chocolate) and, even plain, they are a fun addition to your holiday party dessert [...]

  4. Jason @ (y)our food choices says:

    All you need is a couple homemade graham crackers for a s’more.
    Cheers,
    Jason & Steve

    http://yourfoodchoices.wordpress.com/2010/11/03/more-smores/

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post