Today, I have overcome an issue that has been plaguing me for over a week.
I think I have it fixed anyhow. Anyway, here it is.
4 cups of sweet
(you can use sugar and/or honey in any or no combo)
1 1/2 cups of water
a little salt
one box of gelatin (4 packets)
1 cup cool water
2 teaspoons of liquid flavor OR
1 packet of frosting flavor
butter (or non-stick spray)
big bowl (metal is best)
2 9x11 glass pans lined with a coat of butter and a light layer of powdered sugar
Mix all the blue stuff together in a saucepan and stir until mixed and then again until it fully heats up. The key is to get it to 240 degrees without getting it any hotter or it will scorch/turn to hard sugar/become too thick/be horrible
While it's heating, mix the gelatin and cool water in a big bowl and get the mixer ready.
As soon as it hits 240, pour the mix on top of the gelatin and water and start mixing. You will stand there for up to 10 minutes while it goes from liquid to mallow.
|Boil! But beware, for candy it does not have to be on high|
|Flavor, water and gelatin|
Pour the boiled mix into your mixing bowl and turn on the mixers!
Liquid to thicker
I used frosting flavor (caramel), which also had dye and even though it started off brown, it's white by the end
|I did one pan lightly dusted with powdered sugar and one just covered with a light layer of butter|
|Spread half the mallow into the powdered pan|
|I am sure there's some way to make this neat and pretty, but I have not gotten that far yet.|
This time, I opted to try out adding rice cereal. Moms Best organic cocoa rice cereal is on sale this week 2 for $4! It took the better part of a box and it was not really enough, but it got too hard to stir. hahaha So then I added chocolate chips
The mallows will keep for a couple of weeks at room temp, though...good luck leaving them alone that long.