takolaura (takolaura) wrote in whatwecook,

Lemon Mallows

This one we started by looking at Celing Taffi's strawberry mallow recipe and the recipes that she referenced. Then we found a lemon mallow recipe here: www.foodnetwork.com/recipes/emeril-lagasse/lemon-marshmallows-recipe/index.html

It seemed a little small so we doubled it, but didn't have quite enough lemon juice so we added a bit of water to have the proper amount of liquid. Another recipe I read somewhere used lemonade crystals-- so I suppose we could have used some of them... but I'm not sure what to think about using part real lemon juice and part artificially flavored lemonade... We didn't put in food coloring-- completely unnecessary. We haven't tasted the official mallows yet because they are resting in the pan overnight, but the mallow goo left in the bowl had a light lemon flavor... and I'm thinking that when I make them again I will probably use more lemon juice and zest.

The recipe below is as we used it, except we doubled it. I decided to post undoubled, because some might rather have a smaller recipe.

to coat the pan
* 1 teaspoon vegetable oil
* 1/4 cup confectioners' sugar

Lightly grease a small baking sheet and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve.

(we used a 9X13 and lined with foil that was lathered with the oil, but not confectioner's)

Put in mixer bowl
* 2 (1/4-ounce) envelopes unflavored gelatin (about 2 tablespoons)
* 1/2 cup lemon juice

then make syrup
* 1 3/4 cups sugar
* 3/4 cup light corn syrup
* 1/2 cup cool water
* 1/4 teaspoon salt
* 1 tablespoon grated lemon zest

Place a 2-quart saucepan over medium-heat , and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high (my stove needed to be at medium... but my stove cooks hot) and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F.

Place the gelatin mixture in the bowl of an electric mixer, if not already there, and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume. It took 5ish minutes in the KitchenAid, but the recipe said about 15.

Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil (we didn't coat enough- or else it wasn't a great way to do it- I'm not sure which), spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan (sticky fingers). Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight. (this is what we are doing now)

Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
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