CANNABIS INFUSED MARSHMALLOWS – LAUREN GAW
These marshmallows are great on their own, but have I ever mentioned that s'mores are my favorite dessert?
Provided by Lauren
Categories Dessert
Total Time 265 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 54
Number Of Ingredients 8
Steps:
- Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray or line with parchment paper. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- Place the gelatin in the bowl of your stand mixer or a large mixing bowl along with 1/2 cup of the water.
- In a small saucepan with a candy thermometer attached, combine the remaining 1/2 cup water, cannabis sugar, corn syrup and salt. Place over medium high heat and cook without mixing until the mixture reaches 240°F, approximately 10 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Using a stand fitted with the whisk attachment or hand mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and resembles marshmallow creme, approximately 12 to 15 minutes. Add the vanilla extract during the last minute of whipping.
- Pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with more of the sugar and cornstarch mixture and lightly cover with parchment paper. Reserve the rest of the sugar mixture for later. Allow the marshmallows to set at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
GOURMET MARSHMALLOWS RECIPE - COUNTRY LIVING
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
Provided by Cheryl Slocum
Categories dairy-free baby shower bridal shower Christmas dinner party feed a crowd Halloween New Year's Eve baking dessert
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 0S
Yield 16 servings
Number Of Ingredients 14
Steps:
- In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight. Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations. Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds. Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture. Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
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