Quoting Ed Vance to All <=-

Another "M" Recipe I've wondered about is MARSHMELLOWS.

Originally they were made from the roots of the mallow plant which
contain mucilage (as does cactus, flax seeds and okra) but in
modern times gelatin is used instead.

Cooking and eating mallow leaves like spinach is common in some
parts of the world including Egypt. My Asian store brought some in
once and I tried it and liked it but it didn't sell well so they
never did that again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basic Recipe for Marshmallows
Categories: Snacks, Candy
Yield: 1 Batch

2 pk Gelatin, unflavored
1/2 c Water, cold
2 c Sugar
3/4 c Corn syrup, light
3/4 c Water
2 ts Vanilla
1/4 c Sugar, confectioners;
-mixed with
1/4 c Cornstarch

Combine the gelatin and cold water in a large mixing bowl. Let
the mixture stand while preparing the sugar syrup.

Lightly oil a two-quart saucepan. Combine the sugar, corn syrup,
and three-quarters of a cup of water in the saucepan. Cook over
medium heat, stirring constantly, until the sugar dissolves.
Cover, and bring to a boil. Remove the cover as soon as the
mixture boils; cook, without stirring, to 245 F. (firm ball
stage). Remove from the heat. Pour the hot syrup slowly into the
softened gelatin, combining with a mixer. The entire process
should take 15 minutes. Add the vanilla at the very end of the
beating process. At this point the marshmallow mixture should be
very light and fluffy.

Lightly oil an 8"x8"x2" pan. Sprinkle half the confectioners'
sugar- cornstarch mixture over the bottom; pour the marshmallow
mixture over this. Chill overnight in the refrigerator.

When you are ready to cut the marshmallows, sprinkle the rest of
the confectioner's sugar-cornstarch mixture over the top of the
marshmallow. Lift the entire piece out of the pan onto a cutting
board. Use very sharp scissors, dipped into cold water
periodically, to cut the marsh- mallow into one-inch square
pieces. Roll pieces in the confectioners' sugar-cornstarch
mixture; there will be enough left in the bottom of the pan for
this step. Let the marshmallows dry on a cooling rack for an hour
or two. Store in an airtight container. The marshmallows will
stay moist at least three weeks.

This recipe makes 64 one-inch marshmallows or 128 half-inch
marshmallows.

From: Sara

Re-posted to Eat-L by: Sam Waring

MMMMM



Cheers

Jim


... Sweet potatoes are full of potassium! And marshmallows?

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