Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

The fall signifies time for classes to begin again. The Marysville Parks and Recreation department is right on target, offering a wide range of fun classes for kids and adults alike. Fitness and dance classes are on the activities schedule, as well as classes in Health and Wellness, Cooking, Art, Music, Special Interests and Events.

An Open House set for Sept. 29 from 6 to 8 p.m. at the Jennings Park Barn is an opportunity for the public to meet the instructors and learn more about fall classes. Students can register for classes that night. A link to the entire fall class schedule and details about the Open House can be found on the home page at Marysvillewa.gov.

Lunch, dinner and desserts are featured in four new cooking classes offered by returning Parks and Rec chef Michael Aspen. He will show how to make artisanal breads, cook with locally harvested ingredients, create sensational soups, and finally, preparing a stress-free holiday feast. I am donning my Chocolatier hat and teaching four separate hands-on candy classes. My first class features fresh marshmallow and other sticky things, followed by chocolate covered cherries, turtle and truffle classes.

Candy is included only sparingly in eating-well plans. However, when you decide you want an indulgence for a special occasion or holiday, fresh candy makes the experience very special indeed. This fresh marshmallow recipe will spoil you forever more. You will find there is no going back.



Fresh Marshmallow



1/2 cup plus 1/2 cup water

3 (1-tablespoon) envelopes unflavored gelatin

2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

3-4 cups confectioners (powdered) sugar

1. Place 1/2 cup cold water into the bowl of a standing electric mixer that is fitted with a whisk attachment. Sprinkle the 3 envelopes of gelatin over the water and let stand to soften.

2. Line a 9x13 inch glass baking dish with parchment paper. Using a fine strainer, generously sprinkle the paper along the bottom and sides of the dish with a few tablespoons of confectioners' sugar. Doing this enables the marshmallow to release from the paper.

3. Place the granulated sugar, 1/2 cup water, corn syrup, and salt in a 2-quart saucepan and cook over medium heat, stirring occasionally, until the solution comes to a boil (about 10-15 minutes). Cover the mixture with a lid for about 3 minutes to allow any sugar crystals to dissolve from the sides of the pan. Remove the lid, place a candy thermometer on the side without allowing it to touch the bottom of the pan. Boil without stirring on medium high heat until the mixture reaches soft ball stage, 240 degrees (about 10 minutes more). Remove the pan from the heat.



4. With the mixer on medium speed, slowly pour the cooked syrup into the gelatin mixture. Once you've poured all the syrup into the pot, beat the mixture on high speed for about 15 minutes until it becomes white and quite thick. During the beating process, stop the mixer to scrape the sides of the bowl because marshmallow thickens on the sides. At the end, slow the speed and whisk in the vanilla extract until combined.



5. When the mixture is thick like a thick crème of marshmallow, scrape it into the lined baking dish and spread it with a rubber spatula. The marshmallow is quite sticky and thick at this stage, so simply do your best to spread it in the dish. Sprinkle the top with 2-3 tablespoons of confectioners sugar, which can aid in spreading.



6. Allow the marshmallow to set uncovered overnight at room temperature. When dry, invert the marshmallow onto a large cutting board that has been dusted with confectioners' sugar. Peel off the wrapper. Dust the sticky side with more confectioners' sugar. Cut the marshmallow into 1 inch squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows into confectioners' sugar to help seal. Shake off excess sugar.



Makes 30 to 35 squares. Store in an airtight container at room temperature for 2-3 weeks.



Contact Victoria at Victoria@northcountyoutlook.com or by phone 360-658-9903.