What did I miss posting on August 30?

September 2, 2012

In case you missed it, August 30 was Toasted Marshmallow Day. These days marshmallows are a confection, but they started out as a medicinal product made from the extract of the marshmallow flower, a wildflower with a sticky sap. The concoction was used as a demulcent – a compound that forms a smooth or protective coating over an irritated or inflamed area. This was a time-intensive process, and as industrialization provided commercial gelatin and sugar became more readily available, recipes were developed and marshmallows became easier to create.

Here is a history of marshmallows at About.com.

I’m not sure they are as good for toasting as the commercial ones, but if you are interested in creating your own marshmallows, this recipe is from Ina Garten via the Food Network. I do know from experience that these are terrific when dipped in Belgian chocolate. There are also lots of places – many of them on the internet – that sell gourmet marshmallows in flavors such as White Russian, Key Lime, and Aztec Chocolate. Don’t forget to save room for s’more.

Marshmallows

Prep Time: 20 min
Prep Time: 8 hr
Cook Time: 10 min

Level: Easy
Yield: 20 to 40 marshmallows

Ingredients

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting

Directions

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.