Easter Floof

Greetings Ninjas in Training,

Happy Easter!

Easter weekend in my house has always been filled with wonderful smells and tastes. Since I became a ninja, it’s become a little harder to have a friendly feast – literally all of our classics are now off the table (see what I did there?).

This year, I sit here writing this post as the smell of delicious turkey wafts my way. We got cooking a little later than planned thanks to the turkey’s stubborn refusal to reach room temperature, so we cheated and ate dessert first:

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“Lemon Ninja, why are you eating steak and potatoes for dessert??”

That would be a great question if I had a death wish, but potatoes are wayyyy above my tolerance level of zero.

Also, despite the fact that I actually know people who would eat them for dessert, I have me a sweet tooth: brownies and homemade marshmallows it is!

“Lemon Ninja, I guess I see the brownie now, but that does not look like a marshmallow…”

Yeah, well. It was our first time making them and we got a little excited. I promise they taste a million times better than they look.

So, happy Easter to those of you who celebrate. To those who don’t, I hope you have a happy day anyways, and I hope the recipe I’m about to share for homemade marshmallows helps make it even better 😀

Quick reminder: the label reading contest (the prize for which is a ninja-friendly adaptation of your favorite recipe!) ends on April 1st. Make me proud, ninjalings!

Maple Marshmallows

Courtesy of Lemon Ninja and her Mommy

Part 1

Ingredients
1/2 cup water, room temp
2 T orange label Great Lakes gelatin

Instructions
Mix together and let bloom. It will look sort of like applesauce at first. We did this in an 8 cup Pyrex pitcher, so we could add the hot sugar syrup later for mixing.

Part 2

Ingredients
1/4 cup water
3/4 cup organic cane sugar
1/2 cup organic maple syrup (grade A works best for the texture)

Instructions

  1. Line a brownie pan with parchment paper and set aside.
  2. Add water, sugar, and syrup to a deep saucepan. Do not mix it!!!
  3. Bring to boil on med high.
  4. Heat to 240 degrees or hardball candy stage (use a candy thermometer).
  5. Pour heated mixture into the pitcher with the gelatin mixture.
  6. Start whisking right away!
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  7. Mix it all together with large balloon whisk for 10-15 min, until it has the texture of marshmallow creme – it should form soft, stretchy sheets and bubbles. Note: you can also use an electric mixer, but Mama Ninja and I did fine trading off with the whisk!imageGetting there…image

Almost…

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Done!!!

8.  Immediately spread the floof in the brownie pan, and let set at least 4 hours before cutting. Store at room temp in airtight container.

9.  Try not to eat them all at once??

10.  Never ask me what’s up with the formatting in this post, because I don’t know and it’s driving me insane. But that’s ok because I can just eat marshmallows and nothing matters 😀

UPDATE: Here are some pictures from our third (much prettier) batch of marshmallows.

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“Lemon Ninja, Easter was only a week and a half ago!!! This is your third batch??”

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Shhhh. Look at the marshmallows.

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Look at them.

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That’s all for now. Until next time, when life gives you lemons, RUN!!!

The Lemon Ninja

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2 thoughts on “Easter Floof

  1. Question! What is the gelatin made of? There are some who, tho allergies don’t present a problem, have other dietary restrictions, hence wondering if this is a gelatin derived from plant or animal, and if animal, which animal?

    • Great question, Kosher Ninja! Great Lakes brand has both pork and beef options for the orange label gelatin needed in this recipe. Those who follow religious diets or have meat allergies, you may need to do some double checking, as it’s not super blatant on the cans which type it is 🙂

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