Because my family is rebelling at the thought of having a years worth of Peeps stashed for the Dumply man I’ll be making some today, two recipes…one traditional and one easy. Actually both are pretty easy, but you will want a stand mixer for making these. In fact, I wouldn’t recommend trying them unless you do, well, if you have stamina and strength in your arms like Michael Phelps you’ll be ok, but otherwise…not so much.

Dumplin’ says he prefers the Martha Stewart version the best…she should know…she has horses

Homemade Marshmallows – Martha Stewart

Ingredients

Makes 24.

* Vegetable oil, for brushing
* 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
* 3 cups granulated sugar
* 1 1/4 cups light corn syrup
* 1/4 teaspoon salt
* 2 teaspoons pure vanilla extract
* 1 1/2 cups confectioners’ sugar

Directions

1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

***tasting notes***

I eliminated the Vanilla and substituted a bit of peppermint…just a bit as the flavor grows as they cool.

My neighboring blogger Nicki of www.nickisnook.com mentioned that time got the best of her and she didn’t have the time to get the 30 day cordials made for gift giving this year. Never fear! I found a quick version that passes the taste test!

Now, you know this is not normally my way of doing things. I am food purist to the highest power, but even I need a shortcut here and there and this one, well, it just rocks. I wasn’t going to share, but it is too good to keep to myself.

You’ll need to head to Wegman’s or Tom’s gifts for coffee syrups. Get the very best you can afford because they really have a better flavor. Here is what you need to do…

For each fifth of your cordial…

1/2 cup sugar
3/4 cup water
1 cup of 100 proof vodka
1/2 cup brandy
3/4 cup of your flavored syrup

Combine your syrup, vodka and brandy in a 1 quart jar. Next, make a simple syrup by heating your sugar and water in a sauce pan. Let that simple syrup cool to just barely warm and add it to your liquor/flavored syrup. Close your jar tightly and give it a gentle shake to combine. There! You have a lovely cordial. We have tried:

hazelnut
blueberry
raspberry
cherry
cinnamon

Some you may want to chill, others not. It is a taste preference really. This recipe is also a GREAT one to keep in mind when last minute guest come for dinner. Make a quick version, stash it in the freezer and pour atop ice cream, or drizzle over your pie. SO GOOD!

I hope you’ll have fun experimenting with this quick and easy recipe this holiday season and spread some cheer to family and friends.

Colleen
The Farm at Nanticoke Creek
www.farmatnaticokecreek.com