Golden City Marshmallows

20111109-170926.jpg

“The twelve gates were twelve pearls, each of the gates made from a single pearl; and the street of the city was of pure gold, transparent as glass. ” –Revelation 21: 21

It’s the feast of The Dedication of the Lateran Bascilica. I guarantee you that there are a wealth of others who could expound upon the significance of this feast more adequately than I. So I’m just going to show you what we’re having for dessert, tell you how we’re using it to brainwash catechize our children, and show you some badly taken pictures of the process.

The following recipe is adapted from the “Homemade Marshmallows” recipe that was in the TOH issue for December/January 2010. Basically, these are homemade “peeps” of a somewhat more square nature.

Golden City Marshmallows

1 1/2 T unflavored gelatin
1/2 c cold water, divided
1 1/2 c granulated sugar, divided
1/2 c light corn syrup
dash salt
1/2 t vanilla extract
Yellow food coloring

Line an 8″x8″ pan with aluminum foil and spray that with nonstick cooking spray (you’ll thank me for this later). In a large metal mixer bowl, sprinkle gelatin over 1/4 c cold water and set aside. In a heavy saucepan, combine 1 c sugar, corn syrup, salt and 1/4 c water. Bring to a boil, stirring occasionally. Once it’s boiling, cook without stirring it until a candy thermometer reads 240F (“soft-ball stage”). Remove from heat. Start your mixer on a low speed (I recommend using the paddle attachment rather than the whisk just for the sanity of cleaning up the mess later), combining the gelatin/water mixture, then slowly drizzle in the sugar/syrup mixture. Once all of that has been drizzled in, crank your mixer up as high as it will go until the mixture is about doubled in volume. Turn mixer back to low and stir in vanilla and about 12-15 drops of food coloring. Spread in foil lined pan and cover. Let rest 6-12 hours at room temperature.

20111109-170858.jpg 20111109-170828.jpg

In a plastic baggie, combine 1/2 c granulated sugar and 12-15 drops of food coloring, rubbing the outside of the baggie with your fingers until the lumps of food coloring are fully incorporated into the sugar. Coat a pizza cutter in cooking spray and cut the marshmallow into 1″ squares. Drop each square into the yellow sugar and coat. Place each marshmallow “brick” onto a serving plate.

Encourage your kids to take some of these golden bricks and build something with them. Talk about how today is the feast of the “mother church” of our faith, how the Church is made up of the people in it, but churches are built to remind us of our unity in Christ and how that unity is aimed at getting us through this world and into the glory of the next. That’s why we spend money on things like gold for our tabernacles, fine fabrics for our priests’ vestments, lace for our altar linens (see “My alabaster jar is full of popcorn shrimp.”)

20111109-170918.jpg

Cooking tips?

  • Do these on as dry a day as you possibly can. Where we live, that would mean we could only make these on two days in January out of the year, but we make them anyway. The humidity affects the texture but not the flavor, so as long as you don’t have fragile dental work, you’ll survive.
  • These aren’t vegan, considering the gelatin. I looked for vegan marshmallow recipes, and all involved some kind of soy protein (which would make me ill) or came with really poor reviews. If you can help a sister out, let me know? I have too many vegan friends to serve this out of my own house, so a vegan alternative would be nice.
  • Not looking to make golden bricks? Go ahead and cover them in melted chocolate, cinnamon sugar, demerara sugar, plain powdered sugar, flaked coconut… I could go on like this for days.
  • These will be messy at the mixing bowl stage. Be not afraid: it is all water soluble. Don’t want wash away all that marshmallowy goodness sticking to the bottom of your bowl? Pour in some crispy rice cereal and give everybody in close proximity some spoons. In fact, this might make a nice fat free krispie treat.

20111109-170909.jpg

What I love about this recipe is that it fits in so well with my cooking style: it’s another “dump and walk” recipe. I whipped up the marshmallow right before leaving for our morning stuff. When we came back in the afternoon, Second Shift was down for a nap, so I had hands free to do the cutting and coating. Enjoy!

Advertisements

About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

One Response to Golden City Marshmallows

  1. Pingback: At last, a black bean burger worth blogging about! « Mrs. Mackerelsnapper, OP

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: