Spooky treats for little goblins

Note: Most newspaper content reprinted here is incomplete and delayed. Want it all? Sooner? You can subscribe to our full print and online editions by calling (559) 674-4207 and get both editions for the price of one!

webmaster | 10/24/12
Author(s): 

There’s still plenty of time to brew up something tasty in the ol’ kitchen cauldron. Even if you don’t celebrate Halloween or Day of the Dead, you might like to nibble on some quick-to-make treats. For your snacking pleasure, here are a few recipes that stand a good chance of pleasing the goblins in your house. And I promise, no eyes of newt are required!

Marshmallow bones

Thank you to Martha Stewart for these delicious treats.

  • 3/4 cup cold water
  • 1 teaspoon pure vanilla extract
  • 1/2 ounce unflavored gelatin (1 tablespoon)
  • 1 1/2 cups sugar
  • 1/2 cup plus 2 tablespoons light corn syrup
  • Confectioners’ sugar, for dusting

1. Line 2 baking sheets with waxed paper. Combine 1/2 cup cold water and the vanilla in a mixing bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes.

2. Bring sugar, corn syrup and remaining 1/4 cup cold water to a boil in a small saucepan. Cook, washing down sides of saucepan with a wet pastry brush, until mixture registers 234 degrees to 240 degrees on a candy thermometer. Remove from heat.

3. Whisk gelatin mixture with a mixer on high speed for 30 seconds. With the machine running, carefully pour hot sugar mixture down the side of bowl in a slow, steady stream. Whisk mixture until very fluffy and almost stiff, 8 to 10 minutes. Transfer to a pastry bag fitted with a 1/2-inch round tip.

4. To form the bones: In a continuous motion, pipe a small figure 8, then a straight 5-inch line, then another small figure 8. Repeat. Let bones stand, uncovered, for 10 to 12 hours in a cool, dry place.

5. Generously sift confectioners’ sugar over bones, turning to coat. Shake off excess. (The marshmallow bones will keep in an airtight container at room temperature for up to 2 weeks.)...

 

comments powered by Disqus