Warm up your home this winter with our refreshing blend of mint, ginger, and lemon. It's the perfect balance of sweet and tart with just enough spice to keep your breath fresh through marshmallow roasting season. Ingredients: - 1 cup water - ½ stick butter - ¼ cup packed brown sugar - 2 tablespoons chopped fresh ginger root* - juice of two lemons* - 4 tsp white granulated sugar (or confectioners’ sugar) **Optional: lavender *A kitchen knife makes quick work of chopping these ingredients. **If you want really sweet marshmallows, add 1 ½ teaspoons of confectioners’ sugar. Directions: 1. Combine all ingredients in a small saucepan and bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat and let cool for 15 minutes. Strain out ginger pieces if necessary (we like to leave them in!). This recipe makes enough syrup for two batches of marshmallows (about 1 ¼ cups) 2. Follow directions on package of gelatin to bloom the gelatin in one cup of cold water for 5 minutes 3. Add warm ginger syrup to the bloomed gelatin, stir well 4. Pour mixture into a greased 5x7-inch loaf pan, cover with butter paper and refrigerate 24 hours 5. Preheat oven to 350°F 6. Unmold the mixture onto a 9 x 13-inch baking sheet, cut into squares or rectangles with a sharp knife or kitchen shears 7. Bake 8–12 minutes until the marshmallows are just beginning to brown then remove from heat and place on a wire rack to cool Baking Tip: Because we're using unsalted butter here, we suggest using unsalted roasted peanuts or almonds as your topping instead of salted peanuts or pecans.
"I found this recipe in an old issue of Southern Living magazine. It was a revelation to me at the time because it is so easy. If you have been reluctant to make your own marshmallows, give this recipe a try - you'll have delicious homemade marshmallows in less than 20 minutes."
Source: Southern Living Magazine, February 2006 Edition Title:Fruity Marshmallows Category: Dessert Description: Formerly posted on Southern Living's website, this recipe is very simple and tasty. The mixture is poured into a 8x8 pan lined with parchment paper and topped with Fruit Loops cereal. Follow the directions on the package of gelatin (one envelope makes two batches of marshmallows). After the marshmallows have cooled, break them up and serve with chocolate sauce. Ingredients: - 1 package gelatin (7.5 grams) - 7 ounces half-n-half or heavy cream (2/3 cup) - ½ cup granulated sugar (1/3 cup) - 2 teaspoons almond extract Instructions:
For more information on making homemade marshmallow recipe, visit the Southern Living website at http://www.southernliving.com/recipes/article.
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