Roberta A. Mazzucco
One of the problems with any science/cooking activity is getting students to be part of the process, not only so they will learn more but in order to cut down on potential behavior problems. It is a good idea to give students; particular jobs. With candymaking the temperatures necessary for the sugar solutions is usually quite high and the teacher needs to be the primary cook. However, there are ways to include students. In the case of the marshmallow recipe, since the mixture needs to be constantly stirred for about 15 minutes I would recommend choosing 3 assistant cooks who would do the stirring with your supervision.
Another student could control a timer and break the stirring into 3 - 5minute intervals so each student helper would get an equal time at stirring the mixture. There would also be one child who would be in charge of measuring out and adding the vanilla during the last minute of cooking. Another student could grease and flour the baking pan. When the marshmallow loaf is taken out of the pan (you need to do this) cut it into inch strips and let some students help cut the marshmallows and dip them into the cornstarch and confectionary mixture.
To try to keep things as sanitary and safe as possible, have students wear plastic gloves and give them serrated plastic knives which will do a good job of cutting the marshmallows
This was one of the first things I tried to make and was somewhat skeptical but very surprised at the results. Making marshmallows proved to be one recipe that needed two people. This recipe was from the Food Network's Alton Brown. http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html
I followed it pretty much to the letter (I didn't have kosher salt so I used regular) and it turned out great.
Materials: 3 pkgs. (1oz.) unflavored gelatin, 1cup cold water, 1.5 cups granulated sugar, 1 cup light syrup, 1/4 tsp. kosher salt, 1 tsp. vanilla extract, 1/4 cup confectionary sugar, 1/4 cup cornstarch, nonstick spray
1.
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Put the gelatin into the bowl of a stand mixer along with ½ cup water. You will need the whisk attachment of your mixture.
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2.
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In a small saucepan combine the remaining ½ cup water, sugar, corn syrup, and salt.
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3.
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Place over medium high heat cover and let cook 3-4 minutes.
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4.
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Uncover and clip on candy thermometer and cook until mixture reaches 240º F- about 7-8 minutes. When the mixture reaches the temperature immediately remove from heat.
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5.
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Turn your mixer onto low and slowly pour in the sugar syrup down the sides of the bowl and into the gelatin. Once all the syrup is in raise the speed to high.
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6.
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Continue mixing until the mixture becomes very thick and lukewarm temperature, approximately 12 - 15 minutes.
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7.
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Add vanilla during the last minute of whipping. Prepare the pan. Combine the cornstarch and confectioner's sugar in a bowl. Spray a 13 by 9 inch metal baking pan with nonstick spray. Add some of the cornstarch and sugar mixture in the pan and cover the sprayed pan bottom and sides. Keep the rest of the mixture to use later.
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8.
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Pour the marshmallow mixture into the pan using a lightly oiled spatula to spread it evenly in the pan. Dust the top of the mixture with a light cover of the sugar-cornstarch mixture.
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9.
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Let the marshmallows set at least 4 hrs to overnight. (I let mine sit overnight).
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10. When you are ready to take the marshmallow loaf out of the pan run a knife around the sides and if necessary loosen the bottom with a spatula. I found the loaf came out easily and I put it on a cutting board.
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11. Then you can cut the loaf in 1inch squares and dust them in the confectionary sugar- cornstarch mixture basically to cover the sticky sides where the marshmallows have been cut. Store in an airtight container for up to 3 weeks.