Monday, December 21, 2009

Snow caps of a different variety

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Usually, "snow caps" in the candy world refer to chocolate non-pareils. Tonight in my kitchen, that it not the case! Tonight, I have a snowy field of marshmallow caps on my kitchen table. Earl grey-flavored marshmallows to be exact.
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I used a recipe from Emeril Lagasse for lemon marshmallows. I'm on a constant search for the perfect mallow recipe so this year I'm giving this one a try. I've tried one from Gourmet magazine that used egg whites--didn't like it. They were oddly moist & squishy--not in a good way. I think I've tried Alton Brown's recipe. It was fine, but not enough to stop my search. And this year, it's Emeril's turn.

I've been dying to make earl grey marshmallows. I am in LOOOOVE with the scent and flavor of earl grey tea. I am intoxicated by the earl grey tea lattes (formerly known as a London Fog latte) at Starbucks. Why not infuse a big sugary blob of marshmallow with this alluring flavor?

I started by making 1 1/4 c of VERY strong earl grey tea. 1 1/4 c water, 5 tea bags. Intense. The recipe technically only uses 1 c of water total, but it doesn't hurt to have a little extra in there due to evaporation during heating and the liquid soaked up by the tea bags. I did not use any lemon juice or zest like the recipe said. Funny thing though, I trusted this recipe b/c of the lemon factor. I was nervous that the acidity of the tea might mess with the coming-together chemistry of the marshmallows (gelatin, hot sugary liquid, acid...who knows). With lemon prominently featured, however, I stopped worrying. Where Emeril says to add in lemon zest at the end, I added 1 tsp vanilla extract instead. In a perfect world where I have access to fancy ingredients, I would add some sort of bergamot extract. BUT I live in Ohio. Vanilla it is! Other than replacing plain water w/ tea & zest w/ vanilla, I followed the recipe exactly.

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I just piped them onto a confectionery sugar-covered sheet of parchment about an hour ago and they will sit out for the rest of the night. Tomorrow they will (hopefully) be slightly dried-out little blobs of sweet heaven to melt in hot cocoa or simply sink my teeth into. Also, they make great Christmas gifts. Who makes their own marshmallows?!?!? Not many people. And even if you're not a mallow fan...well, you'll probably like the homemade kind. They're not your average Jet-Puffed variety from Kraft! OOOOH. Take a round gingerbread wafer, place a small piece of chocolate on top & a marshmallow cap, microwave for a few seconds, and you have yourself a very dandy s'more. I think I just talked myself into making gingerbread cookies. UGH, the culinary adventures never end!!! Until next time...

RECIPE SOURCE: Adapted from Lemon Marshmallows
  • 1 tsp vegetable oil
  • 1/4 cup confectioners' sugar
  • 2 (1/4-ounce) envelopes unflavored gelatin (about 2 tablespoons)
  • 1/2 cup VERY strong earl grey tea
  • 1 3/4 cups sugar
  • 3/4 cup light corn syrup
  • 1/2 cup VERY strong earl grey tea, cold
  • 1/4 teaspoon salt
  • 1 tsp vanilla
For the how-to, check out the link. (It's a long one so I'd rather not copy/paste!)


Melody Ann said...

How was it?? These look incredible!!

ML Penner said...

They were good! VERY very dense, but wonderful flavor.

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