(Recipe adapted from here)
Bloom Stage
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
Syrup Stage
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
Mallowing Stage
2 teaspoons pure vanilla extract
Coating
1 1/2 cup of confectionery sugar
1 cup of corn starch or potato starch
- Lightly coat a 9 X 13 inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly. (I used a 8" by 8" baking pan)
- Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
- In a 1 1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
- Boil, stirring occasionally until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
- While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. (I double boiled over simmering water) (I Set the speed to low and keep it running.
- When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl.
- Increase speed to medium and beat 5 minutes.
- Increase speed to medium high and beat 5 more minutes.
- Increase speed to highest setting and beat 1-2 minutes.
- Beat in vanilla.
Place peanut butter into a small bowl and add a quarter of the batter. Quickly stir until well blended. Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended.(I omitted this step)- Pour into prepared pan, using an offset spatula to quickly smooth it out.
- Sieve a layer of coating on top generously
- Let it set for about 6 hrs then cut into small pieces using a pizza cutter brushed with oil. Put more coating on cut surfaces and shake off excess coating in a sieve.
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