This is another contribution from Grammy's recipe box. I inherited this recipe box as a young girl when my Grammy passed away from ovarian cancer. Over the years, I have cherished its contents. Some recipes date back to my Grammy's mother El and Grammy's aunt Esther in the 1910-20's. If you use a recipe or cooking tip from Grammy's recipe box, I'd love to hear about it.
To see more of Grammy's recipes, click on the "Grammy's recipe box" label at the end of this post.
Okay, I admit it... I'm not brave enough to try to vintage recipe for home marshmallow that I found in my Grammy's recipe box. There. I said it.
Not to make excuses, but I have visions of me in the kitchen creating more heat than is sane (considering the August heat we're having) and ending up with a mess akin to the attach of the Stay Puft Marshmallow Man on New York City.
I love to Twitter and one of the people I follow both on her blog and on Twitter is Emiline at Sugar Plum . She mentioned the other evening on Twitter that she was considering making some homemade marshmallow. I asked her later if she had and admitted my lack of bravery in trying Grammy's recipe. This was her reply, "I didn't try :( I decided it was too much work -might try in a few minutes. Need to find a recipe. Wish I had Grammy's recipe."
Well, Emiline, ask and ye shall receive! Here's the recipe. May you be braver than I.
This is typed exactly how the recipe reads Marshmallow
Soften the following ingredients well
2 T gelatine
1/2 c cold water
Cook the following ingredients to 236 degrees F or until it threads about the length of the arm
2 c sugar
3/4 c boiling water
1/8 t salt
Pour syrup slowly over gelatine, beating constantly until thick and cool (about 20 min.). Flavor as desired. Color. Butter a shallow pan slightly and dust with powdered sugar. Turn the mixture out on this and smooth top evenly. Dust with powdered sugar. Let stand overnight. Cut in squares. Roll in sugar.
VariationsChopped nuts, figs, raisins, or candied cherries may be added to the recipe. Plain marshmallow may be cooled in cocoa-nut before dipping in sugar, or dipped in melted chocolate.