how are marshmellows made?

Answer 1

Homemade Marshmallows

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons vanilla extract
Powdered sugar for dusting
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Raise heat to high and cook syrup without stirring until it reaches 244*F (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 2-inch glass baking pan with powdered sugar. Pour marshmallow mixture into pan. Dust top with powdered sugar; wet your hands, and pat it to smooth. Dust with powdered sugar; let stand overnight, uncovered, to dry out.
Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more powdered sugar.
Makes about 40 (1 1/2-inch) squares.

Cook's Note: Instead of vanilla extract, use other flavorings like cherry extract. Tint the marshmallow mixture with food coloring to reflect the flavor
http://www.cooksrecipes.com/candy/homemade_marshmallows_recipe.html

Answer 2

Marshmallows are incredibly cool -- not only do they taste good, but by lighting them you can create a great source of light in a dark campsite!

Technically, marshmallows are a confection -- a candy. They've been around in the form we know them since the mid-1800s.

They are called "marshmallows" because part of the early recipe called for sap from the root of the marshmallow plant.

According to Merriam-Webster's Collegiate Dictionary, a marshmallow is:

1: a pink-flowered European perennial herb (Althaea officinalis) of the mallow family that is naturalized in the eastern U.S. and has a mucilaginous root sometimes used in confectionery and in medicine; 2: a confection made from the root of the marshmallow or from corn syrup, sugar, albumen, and gelatin beaten to a light spongy consistency
That word "mucilaginous" means "jelly-like." Later, the root was replaced by gelatin, and that is how modern marshmallows are made.
There is a very cool cookbook called Better than Store Bought that is now out of print but still available in used book stores and libraries. It contains the following recipe for making your own marshmallows:

1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract
Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.
With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.
Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.

Answer 3

in the old days, sap from rose mallows was boiled with sugar and beaten in a stand mixer until it was like merenge. Then it was spooned into corn starch.

Now they do about the same thing with corn syrup only i think they use CO2 or some other gas to make it puff up faster.

Answer 4

"Marshmallows" - 72 marshmallows

Confectioners' sugar
4 envelopes unflavored gelatin
1 1/2 cups water
2 cups sugar
1/2 cup light corn syrup
2 egg whites, at room temperature
1 tbsp. vanilla extract
Dash salt

1) Butter 13x9" baking pan; sprinkle generously with confectioners' sugar. In small bowl, sprinkle gelatin over 1 cup of the water to soften; set aside.
2) In heavy 2-quart saucepan, combine remaining 1/2 cup water, sugar and corn syrup. Over medium heat, heat to boiling, stirring until sugar is dissolved. Set candy thermometer in place; continue cooking, without stirring, until temperature reaches 240* or until a small amount of mixture dropped into very cold water forms a soft ball that flattens on removal from water. Remove from heat; cool 5 minutes. Stir in softened gelatin.
3) In large bowl with mixer at high speed, beat egg whites with vanilla and salt until stiff peaks form. While beating at high speed, slowly pour hot syrup into egg whites. Continue beating until candy holds its shape, about 20 minutes. Pour into prepared pan.
4) Cool in pan on wire rack. Cut into 72 squares. Roll each square in confectioners' sugar to coat. Let dry on wire rack.
(TIP: For easier cutting, dip knife into warm water when it begins to stick.)

Answer 5

They find the mellowest part of a marsh and start harvesting... sorry...

They are called marshmallows from the marshmallow plant.

http://science.howstuffworks.com/question128.htm

Answer 6

MARSHMALLOWS:

about 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Makes about 96 marshmallows.







Yorkshire Pudding
A British favorite to serve with roast beef-

Ingredients:
About 1/2 cup beef drippings
1 cup flour
1/2 teaspoon salt
1 cup milk
2 or 3 eggs

Directions:
Preheat oven to 425 degrees F.


Divide beef drippings between 8 muffin cups. Put in oven to heat. (You can use oil instead of drippings if you are making these without a roast - about 1 teaspoon per muffin cup).


Mix flour and salt. Add milk gradually to prevent lumping.


Beat eggs well and add to batter.


Remove muffin pan from the oven. Divide batter between muffin cups.


Place pan back in oven. Reduce heat to 375 degrees F. and bake until puffy and golden

Eggnog:
Prep: 15 minutes
Chill: 4 hours
Cook: 10 minutes

Ingredients
6 beaten egg yolks 2 cups milk 1/3 cup sugar 1 to 3 tablespoons light rum 1 to 3 tablespoons bourbon 1 teaspoon vanilla 1 cup whipping cream 2 tablespoons sugar Ground nutmeg
Directions
1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

Answer 7

They are farted out by 16 yr old virgins

Answer 8

http://www.epicurious.com/recipes/recipe_views/views/15797
Pic:http://www.cusd.chico.k12.ca.us/dna/chapman/teachers/GregCarlton/album/marshmallows.jpg