Willy Wonka Series: Eatable Marshmallow Pillows
Try this Willy Wonka Series Eatable Marshmallow Pillows recipe, or contribute your own.
Try this Willy Wonka Series Eatable Marshmallow Pillows recipe, or contribute your own.
- Carbohydrate 622.616297208668 g
- Cholesterol 0 mg
- Fat 1.27305333386153 g
- Fiber 0.00441666666666667 g
- Protein 0.0419650000766902 g
- Saturated Fat 0.113863333349938 g
- Serving Size 1 1 recipe (995g)
- Sodium 175.193333481742 mg
- Sugar 622.611880542001 g
- Trans Fat 0.547223333811362 g
- Calories 2531 calories
Step-by-step
- Start by spraying the container with oil, and lay down some waxed parchment paper. Better yet, if you have a silicone pan, use that as it's already non-stick.
- I used the Wilton Book Cake Pan for this, same pan I used for my Halloween Book of Spells cake back in 2011. Always great when you can reuse something you thought you bought for a one time use only.
- I've increased the amount of marshmallow from the same one as the violet marshmallow recipe. But realise you're only filling one half of the pan. Any more, unless you have two mixers going at the same time, and you're going to have a kitchen overflowing with marshmallow. Delicious, yes, but hell to clean up.
- Mix together the ½ cups each of corn starch and powdered sugar and sprinkle it over the container using a sifter.
- In the mixer add in 4.5 envelopes of gelatin (4.5 tbsp) and ¾ cup of cold water. Leave for 10 minutes.
- Meanwhile in a small saucepan, add in 3 cups white sugar, ¾ cup water and 1 cup corn syrup (glucose syrup derived from corn) and bring to a boil.
- Let boil (I've been told to not stir sugar) until the temperature is 121oC (250oF). You're fine up to 130oC (265oF). Past that, it won't be marshmallow.
- Pour the boiled sugar mixture into the mixer with the gelatin and mix at medium to high speed.
- Add in ½ tsp of salt.
- Let mix for 15 minutes.
- Nearing the end, pour in the 5 tbsp of vanilla essence.
- Take a plastic spatula and scoop and smooth the marshmallow into the pan.
- Sprinkle with leftover cornstarch/powdered sugar mix.
- Let sit for several hours in a cool place.
- Meanwhile wash your equipment is hot water. It's a sticky mess!
My Willy Wonka Adventure: Homemade Marshmallow Pillows
As a busy working mom, finding time for baking is a luxury. But every now and then, I crave a project that's both fun and rewarding. This weekend, that project was Willy Wonka's Eatable Marshmallow Pillows. The recipe, though slightly involved, promised a level of whimsical delight that I couldn't resist. The visual of those fluffy, pillow-like marshmallows, promising a sweet escape, was enough to pull me away from my spreadsheets and into my apron. This wasn't just baking; it was an adventure into a sugary wonderland, a delicious escape from the everyday.
The kitchen became my personal candy factory. The initial steps – measuring, mixing, sifting – felt methodical, almost scientific. The scent of vanilla and sugar filled the air, a fragrant promise of the sugary treats to come. Watching the sugar syrup reach the perfect temperature was like witnessing a magical transformation. The slow bubbling, the gradual thickening, it was all part of the process, a reminder that even the simplest recipes hold a certain alchemy. And then came the mixing – the sound of the mixer whirring, blending the ingredients into a cloud of fluffy perfection. It was therapeutic, in a way. The rhythmic whirring, the sweet aroma, it was a moment of calm amidst the chaos of daily life.
Pouring the marshmallow mixture into the prepared pan was a delicate dance. Each scoop and spread was a careful act, ensuring that every nook and cranny was filled with the sweet concoction. The final sprinkle of cornstarch and powdered sugar was the finishing touch, a delicate dusting of confectionery magic. Then came the wait – a period of anticipation, of watching the marshmallows set, transforming from a sticky mass into perfectly formed pillows. The anticipation was almost unbearable; checking on their progress every half hour, slightly obsessed with making sure everything was proceeding smoothly.
The result? Pure sugary bliss. These weren't just marshmallows; they were a testament to patience, creativity, and the sheer joy of baking. Each bite was a burst of sweet, fluffy perfection, a reminder that even amidst the busyness of life, there's always room for a little bit of whimsical indulgence. I might not be a chocolatier from a fantasy candy factory, but for a few hours, I definitely felt like one. And that, my friends, is a truly sweet reward.
Beyond the Recipe: This wasn't just about following instructions; it was about the experience. The messy kitchen, the sweet smell lingering in the air, the pride of creating something beautiful and delicious from scratch – these are the things that make baking so rewarding. It's a chance to slow down, to connect with a simple pleasure, and to create something truly special to share with loved ones. And let's be honest, the cleanup, though a tad sticky, was well worth it for the magical results.
Tips for Success: Don't rush the process. Allow the gelatin to fully bloom, ensure the sugar syrup reaches the correct temperature, and be patient as the marshmallows set. The key is to pay attention to detail; each step contributes to the final outcome. Also, have fun! Put on some music, let your creativity flow, and embrace the slightly messy magic of baking. The final result is guaranteed to be worth it.
Variations: Feel free to experiment with different flavors. Add cocoa powder for chocolate marshmallows, or try different extracts like peppermint or almond for unique flavor profiles. You can even add in food coloring for a fun, festive twist. The possibilities are truly endless! Go forth, fellow bakers, and unleash your inner Willy Wonka.
