Strawberry Shortcake Marshmallows!

All I have to say is Wow! These are amazing! 

I only wanted a taste so I could describe them for my post. So..I take a bite, and I could barely stop myself..from eating the entire thing. Really, they are that good. My favorite cookbook ( for 3 years running) is Eileen Talanian's Marshmallows~Homemade Gourmet Treats. These Strawberry Marshmallows are a slight variation of her recipe. Down here in Georgia, we are just about at the end of our strawberry season, so I am taking advantage and using delicious, fresh berries. You can also use frozen unsweetened berries.

 Rinse, hull and slice a 16 ounce container of strawberries.

Puree the strawberries. I used my NutriBullet. You can also use a blender or food processor. 

For the *bloom*, stir the unflavored gelatin into the puree. Make sure you get all the lumps out.

 Combine base ingredients in a heavy 6 quart saucepan.

Instead of water, I used this yummy Berry Boost. 

Mmm..intense berry scent!

 These gave off some serious steam..

Once candy reaches 236.5 degrees, remove thermometer, take pan off heat and stir in the bloom.

Slowly pour mixture into mixer (fitted with wire whisk) on low speed. 

Then turn to high mixing a total of 10 minutes.

So lovely.

Strawberry Marshmallows Recipe  

(adapted from Eileen Talanian's recipe)

Bloom

4 tablespoons unflavored gelatin

1 1/4 cups pureed strawberries

Base

1/2 cup Bolthouse Farms Berry Boost Smoothie

2/3 cup pureed strawberries

1 1/4 cups light corn syrup

2 cups granulated sugar

pinch salt

Prepare a pan with non stick cooking spray. Wipe out excess with a paper towel.

Prepare bloom by stirring unflavored gelatin into pureed berries, making sure to leave no lumps. Set aside.

Place a pastry brush in a cup of warm water.

 (You will use this to wash down sides of pan and dissolve any sugar crystals later) 

Clip a candy thermometer on pan making sure it doesn't touch the bottom.

 Combine all base ingredients in a heavy 6 quart saucepan on medium heat. Stir constantly with a wooden spoon till mixture comes to a boil. With pastry brush, wash down any crystals that have formed on the sides of pan. Do not stir once you've done this. Continue boiling until mixture reaches 236.5 degrees Fahrenheit. Remove thermometer, take pan off heat and stir in bloom. Slowly pour hot mixture into mixer fitted with wire whisk on low speed. Turn mixer on high speed and mix for 10 minutes.

Pour marshmallow batter into prepared pan and let cure @ least 4 hours to overnight. 

See photo below.

To turn these delicious marshmallows into a decadent dessert, top with whipped cream, fresh strawberries and pureed strawberries. You won't be sorry!

Wishing You a Sweet & Delicious Day From

SUGARTOWN SWEETS!

Thank you for visiting my blog.

Let me know what you think with a comment below.  :o)

Brown Rim Cookies

~Cookies for My Mom~

I love Mother's Day! To me it's a pretty pink and green kind of day..and of course we can't forget the sweets. I made some for my awesome Momma! God has blessed me with several wonderful Moms in my life. My own..I love you Mom! My daughter Stephanie (best daughter ever!). Sisters Donna, Kim, Chrissy and Sherri. My mother-in-law Faye. My Aunt Anna Maye. I love you all! Two of the sweetest and most beautiful grandmothers ever are already in Heaven..Grandma, who made many a sweets in her day. And MeMaw, my Mom's Mom. She made lots of sugary treats as Mom was growing up. I wanted to bring her back a little taste of the "good old days". Yay! She liked them. Mission Accomplished! They're nostalgic and tasty sans the cute.

 But, I made cute last Mother's day with these and these!

 I snapped this photo from my homemade cookbook. My sweet baby sister Sherri has put together several family recipe cookbooks for us over the years. She's awesome like that.

In mixer bowl, combine Crisco, salt..

..and vanilla. Beat these three ingredients together.

Add sugar and eggs mixing thoroughly. I just love the pretty yellow color..

 After you've mixed in the flour, grease a baking sheet. I used butter flavored Crisco.

Mom says Memaw really flattened out these little cookies! 

I don't know how long this recipe has been around..but at least since the 1940s!

 Thanks for the memories MeMaw!

Happy Mother's Day 

From

SUGARTOWN SWEETS!

Earth Day Lollipops

My prayers are with the victims and their families after yesterday's
 vicious and heartbreaking attack on what was supposed to be one of Boston's happier days.

Our hearts are heavy and saddened as we question why.

May God bless them all.

****************************************

You will need: Blue and green hard Jolly Ranchers, lollipop sticks,

 cookie treat pan, cooking spray and a hammer!

Homemade Caramels

Homemade Caramels..they've been on my mind for way too long and I simply Had to make them today!

 (I thought) I had all my ingredients together to make this delicious candy. Is a pastry brush an ingredient?! Well, I don't have one! I was pretty bummed. 

So..I started scouring every candy book I own. Then..something wonderful happened! I found a super easy caramel recipe in this book by Mildred Brand. I made a couple of minor adjustments and the next thing I knew, I had made my first ever batch of Homemade Caramels!

 Somehow I finally feel validated as an amateur candy maker! Whoo hoo! Now all I have to do is decaramelize my camera.

If you'd like to make some amazing Chocolate Dipped Turtle Sticks using this caramel recipe, click here!

 I omitted the salt as I used salted butter. This is an old recipe that calls for an obsolete size can of condensed milk so I added a little heavy cream. And finally, instead of just vanilla I also added coconut extract.

Always use a heavy saucepan and wooden spoon to make cooked candies.

Yes I needed both of these pictures! The condensed milk just looks so pretty pouring in!

This is the best thermometer ever. I've used it to make countless batches of marshmallows. Like these and these and these!

 Keep stirring!

Once the thermometer reaches 245 degrees, remove from heat, 
stir in flavoring/s, and pour the candy into prepared dish.

 Do not scrape the caramel out of the pan. Any leftovers you can just eat for yourself! 

Let cool and completely set before cutting. 

 Lightly spray a long sharp knife with cooking spray. Score the caramel.

 Then, using a gentle sawing motion cut through the candy. Perfect!

 Recipe adapted from Penny's Time Saving Caramels in Ideals Candy Cookbook

Simply Delicious Caramel Recipe

1 cup salted butter

2 1/4 cups brown sugar, firmly packed

1 cup light corn syrup

1 14 oz. can sweetened condensed milk

1/8 cup heavy cream *edit ~ I no longer add the heavy cream*

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract *if you don't care for coconut, just use one full teaspoon of vanilla*

In a heavy saucepan, melt butter over low heat. Stir in sugar. Then add corn syrup mixing well. Add condensed milk and heavy cream, stirring constantly. (this is when I clip on my thermometer making sure it doesn't touch bottom of pan) Cook over medium heat continuing to stir constantly. Cook to 245 degrees. Remove from heat and stir in flavorings. Pour into dish prepared with parchment paper and cooking spray. Now you can lick the spoon!

Let candy sit till completely cool and set. Score and cut. I cut mine after 5 1/2 hours. Next time I think I'll let mine set overnight to completely "harden". These are soft, chewy & delicious!
Wishing You A Sweet Day From
Sugartown Sweets
Thanks for stopping by and feel free to leave a comment. :o)