jem@latcs1.lat.oz.au (Joan McGalliard) (06/18/91)
(This comes from a sheet of recipes I was given approximately 15 years ago. I posted this to rec.food.cooking about a month ago.) Marshmallows ============ 2 ozs gelatine 2 1/2 cups water 2 lbs sugar pinch of cream of tartar 1 egg white 1 tablespoon lemon juice 1/2 teaspoon vanilla Soak the gelatine in 1 cup of water. Place the remaining 1 1/2 cups of water, sugar and cream of tartar in a saucepan. Heat, stirring until the sugar has dissolved. Add the soaked gelatine and boil steadily for 20 minutes. Remove from heat. Beat the egg white stiffly. Pour mixture from saucepan into a large bowl, add egg white, lemon juice, vanilla (and colouring, if desired). Beat until very thick and pour into lightly greased trays. Allow to set in refrigerator. Turn out, cut into squares and roll in toasted or plain coconut. This marshmallow recipe can also be set in ice cream cones and topped with hundreds and thousands. Joan's comments: This recipe is very reliable - I've been making it since I was a kid and never had a failed batch. Use the biggest saucepan you have, and watch it like a hawk. It always boils over, and is a bugger to clean. Likewise with the bowl, the mixture swells up a bit. I've always used normal white cane sugar. No warranty implied for other sugars. Don't attempt unless you have an electric beater, it takes a lot of beating. Mixture fills about 2 1/2 swiss roll tins. Be prepared for a sticky kitchen. This recipe makes marshmallows similar (but nicer) to the ones in the shops (in Australia) - and much cheaper. joan