Stay Curious.
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Nurture What Matters.
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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Friday, December 3, 2010

Marshmallows!

As requested, here's the recipe for homemade marshmallows, adapted from my favorite of favorite cookbooks for sweet treats: Sticky, Chewy, Messy, Gooey: desserts for the serious sweet tooth.


1 cup cold water
3 tablespoons unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
2 teaspoons cinnamon
cornstarch and confectioners' sugar for dusting

Pour 1/2 cup of the cold water into a large mixing bowl or the bowl of a mixer. Sprinkle the gelatin evenly over the water and allow the gelatin to sit and absorb all the water, 45 to 60 minutes.

In a large saucepan, combine the remaining 1/2 cup cold water, the granulated sugar, the corn syrup, and the salt. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Increase the heat to high and let the mixture come to a boil. Cook the syrup, without stirring, until it reaches 240 degrees on a candy thermometer (or you can eyeball it--basically you want the sugar to get to the soft-ball stage). Do not allow the syrup to go past 244 degrees or the marshmallows will be rubbery rather than tender. Remove the syrup from the heat and slowly beat into the dissolved gelatin with an electric mixer set at low speed. Increase the mixer speed to high and continue beating until the mixture is very thick and white but still warm, about 15 minutes. Beat in the vanilla and cinnamon.

Generously dust a 9x13 inch baking pan with cornstarch. Pour the marshmallow mixture into the pan, smooth the top with a spatula, and dust the top liberally with confectioners' sugar. Let the marshmallow stand, uncovered at room temperature, for 8-12 hours to firm up. Turn the marshmallow from the pan onto a sheet of parchment paper liberally dusted with confectioners' sugar. Cut into 20 large squares. Dust each square with more confectioners' sugar. Store the marshmallows in a tightly covered container until ready to serve.

Oh my gosh. I hope you love them as much as I do! Need a reminder as to how easy to make and yummy to eat they are? Read the post from last week.

3 comments :

  1. Once the cruel, cruel 1st tri ends, I will so be making these! I can tell that deep down I am wanting hot choc & marshmallows, but the wee fetus ain't having it right now.

    Now I clicked over to the soft-ball stage website and do you know what it reminded me of? Here is your hint: CM. Hahaha!

    ReplyDelete
  2. Yay! Thanks so much for posting the recipe! Yum!

    ReplyDelete

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