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Marshmallows
Makes 20 - 30
INGREDIENTS
1 cup cornstarch, divided
2 cups sugar
2 cups light corn syrup
1 cup water, divided
3 heaping tablespoons of unflavored gelatin
(or 7 individual packages of Knox unflavored gelatin)
4 large egg whites
2 tablespoons vanilla
1 teaspoon butter extract
METHOD
1 Sift 1/2 cup of cornstarch onto a cookie sheet with raised edges.
Set aside.
2 In a small saucepan, combine sugar, corn syrup and 1/4 cup of water.
Set aside.
3 In bowl of stand mixer, dissolve gelatin into 3/4 cup water.
4 Bring saucepan with sugar mixture to a boil. Over medium-high heat,
bring sugar mixture to 238° while watching candy thermometer.
This is soft ball candy stage.
5 Place whisk on stand mixer. Add the syrup mixture to the gelatin
and water mixture on low speed. Add the egg whites, followed by
the vanilla and butter extract and whip on highest speed for
approximately seven minutes or until the mixture has risen to the
top of the bowl.
6 Spread mixture onto cornstarch-lined cookie sheet. Evenly sift
remaining 1/2 cup of cornstarch on top. Let cool for 1-2 hours
7 While coating knife with cornstarch, cut into squares and store in an
airtight container. Marshmallows will keep for up to 3 weeks.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Raspberry White Chocolate
Blondies
Serves 8
INGREDIENTS
1/2 cup margarine or butter, room temperature
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 whole eggs, well beaten
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup raspberry preserves
1 cup white baking chips
METHOD
1 Preheat oven to 350°.
2 Prepare a 9 x 13 baking pan by spraying well with nonstick cooking spray.
3 In the bowl of stand mixer with flat beater attached,
thoroughly cream together butter and sugars. Add eggs, one at
a time, mixing well.
4 In a separate bowl, sift together flour, salt and baking powder.
5 With mixer running, gradually add flour mixture to butter mixture.
6 Pour batter evenly into prepared pan, spreading out well. Spoon
raspberry preserves on top of batter. Sprinkle chips evenly around.
7 Bake for 30-35 minutes. Let cool before cutting into bars.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 19