For us in North America, most of us grew up on Rice Krispie® Treats and often it is one of the first things kids learn to make on their own. Here in Argentina, Rice Krispies® are not on the market (but they do have something similar available in some health food stores, nor were the gigantic bags of plain white marshmallows, until very recently). After gifts of the two main ingredients; a ginormous bag of miniature marshmallows from Canada, and a box of Rice Krispies® from Boston, I was able to concoct a batch of my favourite childhood treat last night. Señor Capone shared one with a colleague this morning, and said colleague now thinks I am this amazing chef and my website should be highly promoted (imagine my mother keeling over with laughter rolling on the floor here.)
Ingredients:
1/4 cup butter
6 cups marshmallows
8 cups Rice Krispies®
1 Tablespoon Vanilla Extract
Directions:
Melt the butter in a large pot over low-medium heat, and add the marshmallows, stirring the mixture until the marshmallows soften then melt. Add the vanilla stirring it in well. Turn off the heat and add the Rice Krispies® stirring until the cereal is well coated with marshmallow goo. Pour into a lightly greased pan or tray and pat down gently with hands. Let set for a few minutes, cut and eat!
Showing posts with label Dulces-Sweets. Show all posts
Showing posts with label Dulces-Sweets. Show all posts
Thursday, July 23, 2009
Thursday, February 7, 2008
Guimauve á la Grenadine
Fifteen years ago my friend Leah gave me a recipe for homemade marshmallows. I never got around to making them, it seemed so intimidating. I have never seen commercial packaged marshmallow here in Buenos Aires, but have been collecting recipes here and there. It was this recipe that finally made me jump into action. They looked so delectable, so French! Not like the pasty, puffy common marshmallow that I know.
Flavourings are a little harder to find, C&Z recommends Rose Syrup, alas Rose Water is very dear here, so I thought I would substitute the Rose for Grenadine Syrup. Also I thought this way the guimauve-marshmallow would have a lovely rosy hue. Well it turned out to be more bisque. I took the recipe from Chocolate and Zucchini but followed the directions from Martha Stewart, and had to improvise a little.
Ingredients:
14 grams gelatin - gelatina sin sabor
3 egg whites - claras
40 grams honey - miel
230 grams sugar - azúcar
4 tsp Grenadine - Granadina
Directions:
1. Line an 8-inch square pan with parchment paper, papel manteca. Put sugar, honey, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
On day two:
1.Combine the confectioner's sugar and potato or corn starch in a wide, shallow bowl.
2.Have ready a mug of very hot water. Lift the parchment paper to remove the guimauve from the pan, and transfer the whole thing carefully to a cutting board, and cut the guimauve into squares, using a sharp knife that you'll dip in the mug to keep the blade warm.
3.Transfer the cubes of guimauve three at a time, using your fingers to separate them delicately, into the prepared bowl, and coat them well. The cubes will have a maddening tendency to stick to one another, to your fingers, and to the bowl (the top surface is especially sticky), so keep them separate and handle them lightly.
4.Once coated, set the cubes aside on a plate, and leave them out to dry for 2 or 3 hours, flipping them halfway through. Transfer them in a fine-mesh sieve a handful at a time, and shake over the sink to remove the excess confectioner's sugar powder.
Flavourings are a little harder to find, C&Z recommends Rose Syrup, alas Rose Water is very dear here, so I thought I would substitute the Rose for Grenadine Syrup. Also I thought this way the guimauve-marshmallow would have a lovely rosy hue. Well it turned out to be more bisque. I took the recipe from Chocolate and Zucchini but followed the directions from Martha Stewart, and had to improvise a little.
Ingredients:
14 grams gelatin - gelatina sin sabor
3 egg whites - claras
40 grams honey - miel
230 grams sugar - azúcar
4 tsp Grenadine - Granadina
Directions:
1. Line an 8-inch square pan with parchment paper, papel manteca. Put sugar, honey, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
On day two:
1.Combine the confectioner's sugar and potato or corn starch in a wide, shallow bowl.
2.Have ready a mug of very hot water. Lift the parchment paper to remove the guimauve from the pan, and transfer the whole thing carefully to a cutting board, and cut the guimauve into squares, using a sharp knife that you'll dip in the mug to keep the blade warm.
3.Transfer the cubes of guimauve three at a time, using your fingers to separate them delicately, into the prepared bowl, and coat them well. The cubes will have a maddening tendency to stick to one another, to your fingers, and to the bowl (the top surface is especially sticky), so keep them separate and handle them lightly.
4.Once coated, set the cubes aside on a plate, and leave them out to dry for 2 or 3 hours, flipping them halfway through. Transfer them in a fine-mesh sieve a handful at a time, and shake over the sink to remove the excess confectioner's sugar powder.
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