Lucius Lemon Marshmallows

I went to a wedding this summer that had the funnest food idea -- a S'more bar.  Julie and Max aka the bride's parents set up little hibachis on top of a table and had an assortment of homemade marshmallows, chocolates and cookies.  People hovered around the table and made S'mores all night long sampling different combinations.   I've never been that big on s'mores, but these were to die for.  My favorite was the lemon marshmallow/dark chocolate/shortbread cookie.  The gingersnap/lemon marshmallow/white chocolate was awesome too.

So after that, I had to come home and try making lemon marshmallows.  Here's what I came up with.   

Pam cooking spray (for coating the pan and spatulas)
1/4 cup powdered sugar (for dusting)
2 tablespoons or 2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup lemon juice
1 3/4 cups sugar
3/4 cups corn syrup (Karo Syrup)
1/2 cup cold water
1/4 teaspoon salt
2 teaspoons lemon zest, grated very fine
5 - 7 drops yellow food coloring

Lightly spray a small baking sheet with Pam.  Sprinkle with a light coating of the powdered sugar, using a fine mesh sieve.

In a small bowl, combine the gelatin and lemon juice.  Set aside.

Place a large sauce pan over medium heat.
Add the sugar, corn syrup, water, salt, and lemon zest.
Stir the contents of the pan until the sugar completely dissolves.
Increase the heat to medium high and continue to cook, without stirring, until a candy termometer inserted into the syrup reads 250 degrees.

Place the gelatin mixture in the bowl of an electric mixer and mix on low speed.  
While the mixer continues to run on low speed, remove the syrup from the stove and slowly drizzle the hot syrup into the bowl of the electric mixer to combine with the gelatin.   
Continue to add the syrup in a slow steady stream until it is all incorporated.
Increase the speed of the mixer one step at a time until you get to the highest speed.
Beat the marshmallow until the mixture becomes white in color and nearly triples in volume, about 15 minutes.
Reduce the speed of the mixer to low.
Add the food coloring to the marshmallow and stir to combine, about 1 minute more.

Transfer the marshmallow mixture into the prepared pan, and using a rubber spatula coated with oil, spread the mixture into the pan as best as possible.  It's super sticky and it's a little difficult, so don't panic if it doesn't look perfect.

Get your hands a little damp and press the marshmallow into the corners of the pan.
Sprinkle with the remainder of the powdered sugar and allow the marshmallow to rest, uncovered, overnight.

Release the marshmallow from the pan and place on a cutting board dusted with powdered sugar.  
Cut the marshmallow into 2 inch squares and toss each piece in powdered sugar.  
It's easiest if you use a clean ruler as a guide.
Marshmallows will keep for up to a week in an airtight container at room temperature.
But, if you are like me, I love them most when they are rock hard.

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