Meyer lemon marshmallows

• Gluten free

• Produce

  • 1 cup Potato

• Condiments

  • 3/4 cup Corn syrup, light
  • 1/4 cup Honey
  • 1/2 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 cup Confectioners' sugar
  • 1 1/2 cups Granulated sugar

• Desserts

  • 3 tbsp Gelatin, powdered

• Liquids

  • 1/2 cup Water

Found on wannacomewith.com

Description

Ingredients

• ingredients
• 3 tablespoons (about 3 envelopes) powdered gelatin (Ive had success cutting this down to about 2-1/2)
• 1/2 cup fresh squeezed lemon juice
• 1-1/2 cups granulated sugar
• 3/4 cup light corn syrup
• 1/4 cup honey
• 1/2 cup water
• for coating
• 1 cup confectioners sugar (or more)
• 1 cup potato, corn or rice starch (or more)

Directions

• Depending on how big you want your finished marshmallows to be, you can make these with anything from an 9 x 9 pan to a 9 x 13 pan. The original recipe specified 9 x 9, but I like mine bite-sized and they ended up being about 1 thick using 9 x 13. Prepare your pan by lining it with parchment paper, then lightly oiling the parchment with a flavourless vegetable oil (not olive – it has too strong a flavour on its own). I pour a little dollop of oil right into the pan and then use a pastry brush to spread it around. You could just oil the pan directly, but I find the parchment paper makes it easier to lift the marshmallows out of the pan at the end.
• Combine the gelatin and lemon juice in a small non-reactive bowl or the top of a double-boiler. You will eventually heat this gently over simmering water, but not yet. Set aside.
• Combine the sugar, corn syrup, honey and water in a 2 quart saucepan and attach your candy thermometer. Cook over medium heat until the sugar has melted. Using a pastry brush dipped in cold water, brush down the sides of the pot to ensure all sugar crystals are melted. Increase to medium high and bring to a boil. Continue to cook until it reaches 252°F.
• Carefully pour the hot sugar into the bowl of your stand mixer, pouring down the side of the bowl so it doesnt splash up. Seriously, I cant stress this enough – this sugar is extremely hot, so be careful. Insert your thermometer and let stand and cool until it reaches about 210°F, about 10 minutes.
• While the sugar is cooling, melt the gelatin over a pot of simmering water on low heat. Many recipes instruct to just add the gelatin as-is to the hot sugar. Ive read, however, that gelatin can lose its setting ability if its overheated, which is why were currently allowing the sugar to cool somewhat (I didnt make this step up – this is straight from Grewelings recipe). And melting the gelatin now will help it incorporate more smoothly.
• Once the sugar has cooled, slowly pour the gelatin into the bowl, down the side the same as we did with the sugar – otherwise the sugar could splash up. Gradually turn the mixer from the lowest speed to the highest – again, we want to do this gradually so the molten sugar doesnt splash. I let it run for a few seconds at each speed before increasing. Use your best judgment here. Once you reach the highest speed, continue to whip for 6-10 minutes. The longer you whip it, the more air is incorporated and the lighter and fluffier it gets. However, the longer you whip, the stiffer it gets and the more difficult it is to pour into your pan. So theres a trade-off. I usually whip for about 8 minutes. Theyre plenty fluffy, and still soft enough that its not impossible to smooth out.
• If you want to add food colouring, you can add a few drops just before it finishes mixing, or you can add it after youve turned off the mixer and just gently swirl it through with your spatula to get ribbons of colour throughout. Just a few drops will give you a nice pastel colour.
• Pour the marshmallow into your prepared pan – you will need to use a spatula to scrape it out of the bowl and level it out somewhat. I like having a few whorls and ridges showing on the surface so people know these are homemade. If you want a perfectly smooth top, you can level it out with an offset spatula lightly coated with oil, or an oiled piece of parchment. Youll need to work pretty fast because the marshmallows begin to set up really quickly after removing from the mixer. Allow to sit for at least a couple hours, preferably overnight, before cutting.
• trimming and finishing
• Sift together the confectioners sugar and the starch. You wont end up using all of this, but the remainder can be saved and re-used next time you want to make marshmallows. Having more than you need makes the process easier though.
• You can cut these using an oiled pizza cutter, knife, or pair of scissors. But I find this method messy. See my instructions here for my preferred method to cut them. Its way easier!
• These should keep for several weeks at room temperature. Youll know theyre reaching the end of their life when the texture starts to get a bit grainy – this is just the sugar re-crystalizing. But honestly, you wont have any left that long! Whatever you do, do not store these in the fridge. Sugar absorbs moisture and theyll just get sticky.