|Marshmallows and Matzoh S’mores|
A smiling face is half the meal. (Latvian Proverb)
Marshmallows and Matzoh S’mores
The truth is I really don’t like marshmallows. My daughter loves marshmallows. She likes those Peep things that are in the really bright colors. So I make these for her. And this year I made them pastel pink. (A little food coloring is OK, right?) Well, I guess I’m not quite telling the truth. I DO like marshmallows when I can dunk them in fudgie chocolate fondue. I DO like marshmallows when I’m sitting around a fire and I can toast them. Yum-those are so good. I like mine a little burnt around the edges just so I can smell the sugar of a perfectly toasted marshmallow. And feel the fire on my face. And well, I love s’mores. So maybe I do like marshmallows; just not by themselves- so to speak. And so this Passover, I came up with the above. My own Passover version of S’mores.
Nothing fancy here. Just a little Fool’s Toffee made with matzoh, of course. Microwave it for 10-20 seconds with a marshmallow on top and well, these are pretty damn good; if I must say so myself. Marshmallows are pretty easy to make. I’m not a candy thermometer kind of girl and you do need one for these, but I promise they are pretty simple. After all, I’m a simple girl. (Well, I’m not sure if my husband would call me simple. But when it comes to cooking I am.)
So go ahead. Amaze your family. You too, can make marshmallows. And WOW, they are so much better than jet puffed!
Marshmallows (from Martha Stewart)
4 envelopes unflavored gelatin
3/4 c water
3 c sugar
1 1/4 c light corn syrup
1/4 t salt
3/4 c water
2t vanilla extract
1 1/2 c confectioner’s sugar
Oil an 11×17 baking sheet. Line sheet with aluminum foil, not the heavy kind. Lightly coat foil with more oil. (The hardest part in this recipe is after the marshmallows have sat you do need to turn the pan over after dusting with confectioner’s sugar and peel the foil off. It takes a little practice.)
In the bowl of a standing electric mixer soften the gelatin with 3/4 c water.
Combine sugar, corn syrup, 3/4 c water and salt in a heavy saucepan. Bring to a boil and cook over high heat until syrup reaches 234 to 240 degrees. (I am at an altitude of 5280 so I adjust my temperature down by 10 degrees since water boils here at 202.) Note that you don’t have to stir and this doesn’t take more than 10 minutes to reach temperature.
With the wire whisk attachment on your mixer, at full speed beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla and food coloring if you want. Pour mixture onto foil lined sheet and smooth top with an oiled spatula. Allow mixture to rest uncovered at room temperature for 10-12 hours.
Sprinkle confectioner’s sugar onto cutting board and on to marshmallow mixture. Turn out onto cutting board and peel off foil. Cut into shapes or squares. Store in an airtight container. These will keep for awhile if no one eats them.