Homemade marshmallows for your Sweethearts
According to research, two tablespoons of natural cocoa have more antioxidant capacity than four cups of green tea, 1 cup of blueberries and one and half glasses of red wine. This fact makes me feel good during the month of February because I know I will be faced with chocolate and maybe even some red wine. Everything is good in moderation.
Do something sweet
Once a year I make homemade marshmallows (see? Moderation) and dip them in chocolate for giving to my friends and family. After you’ve tasted a freshly made marshmallow you never really want a store bought version again. Do something sweet this month and whip up a batch of chocolate dipped marshmallows with our recipe. Or show your friends and family you love them by hosting a fondue party (chocolate fondue for dessert, of course)
In This Issue:
According to the Canadian Cartographic Association, the centre of Canada is in untracked Arctic Tundra, 62.3° north, 97° west. That is just 334 km north of Winnipeg. The nearest community to Canada’s heart is Baker Lake in Nunavut.
Sigrid and Staff
Swissmar Lausanne 3 in 1 Copper Fondue Set
Nowadays anything goes when selecting foods to dip in chocolate. Strawberries, pineapples and marshmallows are a given but have you considered potato chips or crisp bacon strips? This beautiful fondue set by Swissmar covers all the bases because it is a three in one. The set includes a ceramic pot for the chocolate and cheese fondue parties and a stainless steel pot for the meat/veggie dishes. The copper accents keep this fondue set on trend for 2017.
Breville The Hot Choc & Froth
There is a science to perfectly blended hot chocolate. Breville knows that it requires active mixing and stirring. The Hot Choc & Froth milk frother has a dedicated Hot Chocolate function to blend and aerate your favorite chocolate shavings or cocoa powder. No more chunks and no more stopping to stir. Each setting is driven by a magnetic whisk at variable speeds to provide different texture levels. This provides the perfect Hot Chocolate, Cappuccino, Latte, or Baby Latte without the need to switch frothing disks or blend ingredients by hand. There is also an integrated measuring spoon that sits perfectly on top of the lid. You can take the spoon off and use it to measure your ingredients and add them directly into the milk frother through the wide opening on the lid.
OXO Good Grips Bake Forms
These gold-tone pans, made in the USA, are of heavy-gauge aluminized steel with a non-stick, two layer coating. The coating, PTFO-free and Swiss engineered is built to last with ceramic-reinforcement. Try our marshmallow recipe in a 9inch x 13inch rectangular bake pan. Available in muffin, round, rectangular, square, loaf, cookie and sheet pans.
Starting at $24.99
OXO Good Grips Bake Ware Video
Check it out to learn more about this line of quality bake ware.
CDN IRXL400Candy Thermometer
It is next to impossible to make candy without a thermometer. Candy is a bit of a science so arm yourself with the necessary tools before you get started. Get professional results with candy, jelly, deep-frying and more with this CDN candy and deep fry thermometer.
This INSTA-READ® thermometer is a precision instrument. Use it for quick, accurate readings during stovetop cooking — or after food has been removed from conventional or microwave ovens.
CDN TCH130 Chocolate Tempering Thermometer
Whether you are going to make chocolate molds or melt chocolate for dipping truffles or marshmallows you’ll want to properly temper your chocolate. Chocolate Tempering refers to the melting and then cooling of the chocolate to a predetermined temperature — a necessary process for achieving professional quality chocolates at home.
When chocolate is melted and then cooled it can crystallize into several different forms. For the chocolate to set up with a nice sheen and to maintain firmness at room temperature the cocoa butter must form beta crystals. Tempering forces the correct crystalline pattern. Although chocolate that is simply melted and then re-hardened will probably taste as good, it will not have the glossy appearance or snap of tempered chocolate. It will look dull, and will not maintain a desirable texture.
Directions on how to temper chocolate.
Trudeau Egg Separator
Separating eggs is super easy with this gadget by Trudeau. Simply hook the separator onto the bowl, for hands-free use, and crack the whole egg into the unit. The yolk will stay in the separator and the whites will fall through into the bowl.
Use the whites for things like meringues, angel food cakes and marshmallows and use the yolks for things like crème Brulée, mayonnaise and lemon curd.
DID you know: Separated eggs can be frozen for later use.
Knife Skills: Cutting professional looking bars, squares or marshmallows
Firstly, build the bars in a pan that is lined with parchment paper. This allows you to remove the whole slab of dessert and place it on a cutting surface instead of cutting into your bake pans.
A slicing/ carving knife is great for this job as the blade should be long enough to do the cut in one motion. Dip your knife in hot water and dry with a clean towel before each cut.
Jaws will drop when you tell people you made these simple treats.
- 1 tbsp cooking oil to grease
- 2 tbsp + ½ tsp gelatin
- ½ cup cold water
- 1 1/2 cups Granulated sugar
- 1 cup light (clear) corn syrup
- ½ cup hot water
- ¼ tsp Salt
- 2 large egg whites, room temperature
- ½ tsp extract of choice
- 1 cup icing sugar for dusting
- 400g good quality chocolate for tempering
- Using a pastry brush, lightly grease a 9-by-13-inch baking dish with cooking oil. Line the greased baking dish with parchment paper, leaving edges to over hang. Brush cooking oil, using a pastry brush again, on the parchment paper.
- Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand, without stirring, to soften.
- In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 ˚ F on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
- In the bowl of an electric mixer beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add the hot sugar mixture. Add extract and continue beating for 10 minutes using a timer.
- Transfer marshmallow mixture to prepared baking dish and spread evenly.
- Rub a piece of parchment paper with cooking oil and cover marshmallow. Let stand for 6-8 hours
- Remove parchment paper and invert marshmallow onto work surface. Cut marshmallows into 1 1/2-inch squares or use desired cookie cutters dipped in icing sugar
- Pour icing sugar in a bowl; working in batches, gently toss marshmallows to dust so they are not too sticky.
- Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, shake off excess icing sugar, insert skewer into a marshmallow and dip in tempered chocolate until coated on all sides, place on prepared baking sheet. Repeat process with remaining marshmallows. Let chocolate covered marshmallows stand at room temperature for 4-6 hours before serving. Store in airtight containers. The chocolate acts as a seal so marshmallows stay fresher longer.
Prep Time – 1.5 hours
Rest Time – 12 hours
Makes – 48 x 1 ½ inch squares
Lampe Berger NEW Fragrance Enchanting Sandalwood
Lampe Berger introduces new for 2017, a honeyed and warm home fragrance, Enchanting Sandalwood. This scent has top notes of mandarin and blackcurrant. Middle notes of sandalwood, lily of the valley and rose. Bottom notes of Indonesian sandalwood, musk and honey. Warm your space with scent.
500 ml $24.00 and 1Litre $40.00
NEW Burgundy, grey and frosted Cocoon Gift Sets
A great gift for someone or for yourself, is a boxed set lamp by Lampe Berger. Here are new lamps gift boxed and ready to give, complete with fragrance as well. These beauties include the NEW Enchanting Sandalwood scent in a 180 ml trial size.