Wednesday, March 31, 2010
Marshmallow Chicks
plateup.roanoke.com
Front Burner columns
- Catering to the school's needs
- Researching restaurants before traveling pays off
- Remodeling a classic at Hotel Roanoke
- Column archive
Front Burner recipes
- Tangy Thai sauce
- Gluten-free flour and cookies
- Bacon Cheeseburger Meatloaf and Greek Stuffed Meatloaf
- Recipe archive
Fridge Magnet blog
Makes about 16
If you attempt to make these, I would love to hear from you. Even better, send me a picture at lindsey.nair@roanoke.com.
1 cup colored sparkling sugar for coating*
4 Tbsp. unflavored gelatin
2 cups sugar
1 Tbsp. light corn syrup
1 Tbsp. vanilla extract
1. Line a baking sheet with parchment paper and sprinkle with colored sugar (as shown at right).
2. Combine gelatin with 34 cup water in a bowl. Be sure the gelatin dissolves entirely and does not turn spongy. If necessary, heat it in the microwave to keep it liquid while you prepare the rest of the recipe.
3. Combine sugar, corn syrup and 1 cup water in a saucepan over medium heat until the sugar is completely dissolved. Continue cooking without stirring until the mixture comes to a boil.
4. Cook until the mixture reaches 250 degrees (hard ball stage). Remove from heat. Add the dissolved gelatin mixture and swirl to incorporate.
5. Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 3 to 5 minutes, until the mixture is very thick and glossy white.
6. Add vanilla extract and mix to incorporate.
7. Scrape the mixture into a large pastry bag fitted with a 12-inch round tip. Hold it at a 45-degree angle over the baking sheet. Pipe a 3-inch line to form the body, releasing the pressure and pulling the bag up at the end to form a tapered tail.
8. Pipe the head by placing the pastry tip at the front of the body and pulling the tip back and then forward in an S shape. Release the pressure as you near the end to form the beak.
9. Sprinkle more colored sugar over the chick to coat before it dries.
10. Pipe the rest of the chicks and let them dry overnight at room temperature.
11. Store in an airtight container for up to 5 days.
* You can make your own colored sugar by placing a cup of white sugar in a Ziploc bag and adding about four drops of gel food coloring. Seal the bag well and massage with your hands until all of the sugar has taken on the color of the dye.
Source: "Field Guide to Candy" by Anita Chu
