Doesn't exactly look like Tea this Tuesday

I'm having a ball participating in Tea Tuesday (or is it Tuesday Tea?), thanks to Kimmie at Art in Red Wagons. This is such a fun collaboration with so many warm and supportive players. What I like is, it allows me to use another, totally different art form to feature on my blog.


Kimmie said there was no longer a specific theme, and also no rules that you have to drink tea on Tea Tuesday, so I decided before it got too warm to enjoy hot chocolate, I would make some today. It's great early in the morning, or late in the evening. What the heck? I like it any time. The trick is to keep it hot and what better way than my "graduation" mug with its own lid.

And what would hot chocolate be without home made marshmallows? These were made by my friend Dana and they melt easily in the hot chocolate.

Marshmallows are surprisingly easy to make. Here is an easy recipe Dana followed for making them.

Ingredients:

• 3 packages unflavored gelatin
• 1-1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 Tablespoon pure vanilla extract
• 2 egg whites, room temperature
• Confectioners' sugar for dusting

1. Prepare an 8 x 12-inch non-metal baking dish (Dana used glass) with confectioners' sugar by covering it with foil and spraying the foil with nonstick cooking spray. Sprinkle a generous dusting of confectioners' sugar over the entire pan using a sieve. Set the pan aside while you prepare the marshmallows. Save some of the sugar for later use.

2. In a small saucepan, heat 3/4 cup water. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid.

3. Place the gelatin mixture in a heat safe bowl and allow to cool slightly while you make the syrup.

4. Combine granulated sugar, corn syrup, and 3/4 cup water in a large pot over medium heat. Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil.

5. Continue boiling until mixture reaches 260 degrees (hard-ball stage) on a candy thermometer. This process will take awhile, so move on to the next step while the sugar syrup cooks.

6. While the sugar syrup is boiling and the gelatin is cooling, place room temperature egg whites in a bowl of a large stand mixer fitted with a whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not overbeat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.

7. Once the sugar syrup reaches 260 degrees, add the warm liquid gelatin mixture into the syrup using a whisk.

8. With the mixer on low speed slowly pour the syrup and gelatin mix into the egg whites.

9. Once all of the syrup/gelatin mix is poured, turn the mixer to medium-high. Continue beating until the mixture is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 12 to 15 minutes. Add the vanilla during the last minute of whipping.

10. Carefully pour the marshmallow mixture into the pan prepared in step 1, using a rubber spatula to scrape it from the sides of the mixing bowl.

11. Spread the marshmallow in a smooth, even layer using the spatula.

12. With a sieve, generously dust confectioners' sugar over the top.

13. Allow to stand uncovered overnight until the marshmallow dries out. It actually took three days for Dana's to dry enough to cut.

14. Once the marshmallow has set, dust a cutting board with a generous layer of confectioners' sugar. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar. Keep dusting throughout the entire cutting process.

15. Spray a large, sharp chef's knife or kitchen scissors with nonstick cooking spray. Cut the marshmallow block into 1" squares, or whatever size marshmallows you desire. You can also grease your hands with nonstick cooking spray, if you plan to handle the marshmallows. Dana suggested also using metal cookie cutters to cut different shapes out of the marshmallow.

16. Either dredge the cut edges of each marshmallow square or dust the entire square in more confectioners' sugar so they are not sticky.

I probably could have told you this in about six steps, but I wanted to explain the recipe Dana's way.

Don't forget to go to Kimmie's blog to find links to the other participants. And please don't forget to tell them you stopped by for a visit.

Speaking of participants, one of those participants is Meadowlark Days. I enjoyed reading all her previous Tuesday Tea posts. Her photos are pretty amazing, too. She also makes scrapbook pages, handmade cards, and other art. Some of her art was just published in Somerset Memories. I'm sure you'll enjoy her blog as much as I do.