Ode to the Mallow!

There were a few things occurred the last two weeks that brought some emotions into my life.

Here are those things :
1) Seeing AT&T's Noelle Pikus-Pace Olympics training commercial every night, and later to see her win a silver in women's skeleton event.
(See commercial here: http://youtu.be/7505xlW_zik)

2) Watching Meryl Davis and Charlie White's figure skating performances that brought them the gold medal.

3) Watching repeats of the Paralympics commercials.

4) When we were digging in our backyard to put in raised garden beds, and Jake cut the cable/internet line with the shovel...on the last day of the Olympics.

You would agree if you are an Olympic fanatic like me.

What would you do on a TV-less night when all you can think about is the final events of the Olympics?

You make marshmallow.

Fluffy, spongy, and white mallows dusted with powdered sugar over a bon fire. That was how we spent our TV-less night. Once you have this homemade stuff, you'll never go back to the big brand names.

The mallow saved the night. It turned out, having no TV and internet became one of our most enjoyable nights at home. I was binge watching the Olympics and other TV shows (last season of Dexter and House of Cards), that it became a routine to turn-on the TV every night. We decided to have a bonfire in the backyard and I started looking for marshmallow recipes because it's not a bonfire without something roasted on it. This recipe was easy and I had everything in the pantry ready to go. Ode to the Mallow!

Marshmallows
Recipe from Gourmet

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

1. 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.

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

3. 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.

4. 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 (see below for my notes). 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.

5. 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.

** It's easier to beat egg whites while the sugar mixture is heating over stove. Set egg whites aside, wipe bowl clean with a paper towel then pour hot sugar mixture into the mixing bowl. Beat sugar mixture until tripled in volume then add in egg whites. Beat until just combined.

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