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January, 2015 RECIPE OF THE MONTH

Yields approx. (36) 1-inch pieces

• INGREDIENTS •

1 C sugar
3 ea eggs, whites only
1 pkg powdered gelatin
1/3 C water
1/4 t cream of tartar
1 C powdered sugar
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Homemade Marshmallows

How better to spend a snowed-in afternoon than to try your hand at creating the perfect topping to that hot cocoa you just made? Homemade marshmallows are much easier than you think - and once you try these, you'll never go back to the store brand! OnTheMarc chefs share their secret and easy way to make these praiseworthy treats.

Recipe Images by Bruce Plotkin Photography.

Method

1

Making Simple Syrup

  • Dissolve sugar in water.
  • Bring to 240'F.
2

Creating the Fluff

  • In an electric stand mixer with the whisk attachment, whip egg whites for 2 minutes until frothy.
  • When soft peaks are achieved, add cream of tartar.
  • Whip for 1 minute and then gradually add the simple syrup.
  • Once the simple syrup is incorporated, add the package of powdered gelatin and whip the mixture until it is glossy and thick.
3

Setting the Marshmallows

  • Spray a baking pan with pan spray. Coat the sprayed pan with a fine layer of powdered sugar.
  • Working quickly, spread the marshmallow mixture evenly over the pan.
  • Sift the remaining powdered sugar over the top of the mixture and let rest for 20 minutes at room temperature.
4

Storage

  • Marshmallows, once set at room temperature, can be kept in the refrigerator or stored in a dry, cool place in an airtight container.