OT Barb Vlack's marshmallow recipe???

I third that notion.....and a big stand mixer with a whip is even better!

Count me in for 50, too!

Donna in (SW) Idaho

My FIL is 82 and weighs about 95 lbs dripping wet. DH was pretty ticked when things changed for him at 40, because he was sure he'd gotten than gene.

*evil snicker*

Oh! I have been waiting for this day! I'll even throw in some extra skin, so Polly won't need to worry about stretch marks... As for helping Polly fill her pants, would that be like stuffing her with 'polyfil'??? Just wondering. ;)

chipper

ps. Since we've already put on our marshmellow quota of pounds, would you consider sharing the praline recipe, Polly? oink

Had me a bit confused cause I don't remember her 'making dolls' to fill their pats..and then I wondered HOW would we send her fat.....visions of us sending the containers of 'lard'. Mom use to buy ours in galvanized pails. Did it ever make great pie crusts . YUM!

Butterfly (Isn't it funny how each of us got a different pix in our heads for what to send : )

Too Funny! Only bought ONE chocolate bunny cause BOTH of my guys said 'no' they didn't want any this year. Had to have the requisite almond joy 'eggs' for the lil basket.

Welllllll last night after dinner......I was asked why I didn't eat the ears but went for the ''ahem''' I pointed out that there were 2 Easter Eggs carved there and not the '''ahem'''...and that NO they could NOT share.....

Butterfly (and they believed me LOL)

That knock on your door is my 50 lbs. I made sure I sent it overnight express. If you have any extra, just toss it to the gators, cause I don't want it back.

" And did you Mom haul you at 13 yrs old to the Dr complaining you were TTOOOO

Oh Butterfly, you know my Mom! ROFLMAO!!! I was so skinny that clothes never fit me. After giving birth to my first son 7 weeks early with great complications, my weight fell to 105 pounds. And I'm 5' 7" tall. Never mind. Along came baby #2. OMG! Did I ever gain weight and did it ever stay right there on my little fat body. I've been thin and fit several times since then for several years at a time. But that was the beginning of the end. Going on three years ago I hit all time high weight. But I started starving myself and lost 50 pounds. Two salads a day every day, nothing "white", rye was the only bread I could have, I was hungry allllllllllllllllllllllllll the time. Let's just say I can't manage that right now. I need so much to get back my discipline, but this time it's gone so far I can't find it.

Sunny

------------------------------------- Barb Vlack

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I'm having a little difficulty learning how to post here. So there is a duplicate post. Sorry.

I just discovered this forum and since my marshmallow recipe is the topic, I thought I'd offer a few tips for success.

1. The temperature of the sugar mixture is very important. Taking the sugar+Karo syrup+water to a temperature of no more than 240 degrees brings it to the soft ball stage for sugar. You don't want it to get any hotter than that or the sugar will toughen.
2. Martha Stewart's recipe for marshmallows is similar but does not include egg whites. I included the egg whites in my recipe because I read somewhere that the marshmallows last a bit longer (if they aren't eaten immediately) with the egg white addition. I haven't tested it for timing of "spoilage," but the very first time I made the marshmallows, I did not include the egg whites. I am concluding that they are not necessary to the recipe, but I use them anyway.
3. I use a stand-up KitchenAid mixer and the whisk attachment. My bowl is the 4-quart size. I always make a double batch, and the bowl is FULL after the beating.
4. The 14-minute timing in the recipe is the correct timing for beating with the KitchenAid mixmaster.
5. For the double batch, I use a Calphalon no-stick sheet pan (it's larger than a jelly roll pan). Although it is "no-stick," I spray it with Pam and make sure there is an even coating across the bottom of the pan as well as up the sides. After spraying, I wipe with a paper towel to even out the oil. This is important, because once the marshmallow mixture jells, you can actually peel the whole piece out of the pan! But if the pan is not well oiled, you'll struggle and the mass will stick.
6. I love the almond flavoring for marshmallows better than vanilla. For Christmas, for the double batch, I substitute a half bottle of pure peppermint extract. The full bottle is 1 ounce. The peppermint flavoring is fabulous --- imagine THAT in a cup of hot cocoa! For looks, when the marshmallow goo is first poured into the pan, I'll swirl red food coloring all over with a fork. Do this quickly, because the goo sets quickly.
7. I learned by accident/mistake the last time I made the marshmallows that if you double the water for the gelatin, the marshmallows turn out fluffier and stay soft longer. That mistake has now changed my personal recipe.
8. I have got the process of making these marshmallows down to about 45 minutes. While the sugar is cooking (I use a Pampered Chef timer/thermometer that beeps when the proper temperature has been reached), I prepare the egg whites and the gelatin. While the beating takes place, I prepare the sheet pan. Multi-tasking works great. The setting time is just a few hours, so you can have fresh marshmallows very quickly. It is a gooey mass, but it's manageable and well worth the effort. Thank goodness sugar is water soluble. I have amazed and amused friends and family just with the sheer novelty of homemade marshmallows. They are always welcome at a party. And I have this little tabletop s'mores roaster that lets us roast marshmallows indoors over a Sterno flame with the marshmallow stabbed onto a fondue fork.

I hope you enjoy this recipe.

Barb Vlack

------------------------------------- Barb Vlack

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I've made Barb's recipe many times. I also use the Kitchenaid mixer with the whisk attachments. I have a feeling the whisk helps keep the goo from crawling out of the bowl. We love these marshmallows! I use almond extract instead of vanilla. I've also used a cocoa mix to coat the marshmallows instead of powdered sugar. MMMMMMM Gosh this sounds good now! I'm not yet ready to stand in the kitchen for any length of time. And I can't carry ingredients with my walker. I can't say I've really missed cooking for the past two months....but I'm sure DH is ready to give up his KP duties.

Wow, Kathyl. Tell us what you mean by cocoa mix. Specifically. Polly

"KJ" I've made Barb's recipe many times. I also use the Kitchenaid mixer with

Good golly- I think this post of mine about making marshmallows is nearly a year old??? LOL

Leslie & The Furbabies in MO.

Yes, Leslie, I know. Kind of creepy, isn't it? A post of mine hit Sew Girls, waddled around through who knows what all and came back to us. We will get used to it, I guess. Polly

"Leslie & The Furbabies in MO." < Good golly- I think this post of mine about making marshmallows is nearly a

Hello Barb!

You'll find a number of old friends here from Info-EQ. Welcome:-)

I just remembered this and thought.....gotta try it...then i went and made Biscotti... go figure...

amy in CNY (i did print out the recipe tho)