Lemon Marshmallows

Use this recipe when making our Lemon-Meringue Cookie Kebabs.

  • Yield: Makes about 120

Source: Martha Stewart Weddings, Spring 2011

Ingredients

  • Vegetable-oil cooking spray
  • Confectioners' sugar for dusting pan
  • 2/3 cup plus 1/2 cup cold water
  • 2 packages unflavored gelatin (5 teaspoons)
  • 2 cups granulated sugar
  • 4 drops lemon-yellow food coloring
  • 1/2 teaspoon lemon extract

Directions

  1. Spray an 8-inch-square baking pan with cooking spray; line with parchment, leaving an overhang on all sides. Spray parchment; dust with confectioners' sugar. Place 2/3 cup cold water in a mixer bowl; sprinkle gelatin over it, and let soften, about 5 minutes.

  2. Bring granulated sugar and 1/2 cup water to a boil in a pan, stirring often until sugar dissolves. Wash sides of pan with a wet pastry brush to keep sugar crystals from forming. Boil, without stirring, until temperature reaches the soft-ball stage (238 degrees) on a candy thermometer. Remove syrup from heat; add to softened gelatin. Using the mixer's whisk attachment, hand-stir about 30 seconds to cool. Place bowl on mixer stand. Whisk on medium-high until soft peaks form and mixture holds its shape, about 8 minutes. Whisk in food coloring and lemon extract.

  3. Transfer mixture to pan, and quickly smooth top. Let stand until set, at least 3 hours and up to 3 days. Cover tightly if storing for longer than a few hours.

  4. Shortly before serving, lift parchment edges to remove cooled marshmallow block from pan. Using a warm knife, cut into 1-inch squares.

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