Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Wednesday, April 20, 2011

Homemade Super Fluffy Marshmallows

3 single packets of Knox unflavored Gelatin
1 cup water use 1/2 cup in 2 steps
3 cups granulated sugar
2 cups light corn syrup
1/2 teaspoon salt
4 Tablespoons pure vanilla flavoring
butter & powdered sugar

Whisk gelatin & 1/2 cup cold water together in deep mixing bowl. Let sit for 1/2 hour. Next, stir together in deep heavy saucepan granulated sugar, corn syrup, salt & 1/2 cup water cook over low heat until sugar is dissolved stir during this process. Wipe down sides of pan with spoon so all sugar crystals dissolve. Then turn heat to high & cook without stirring until mixture reaches hard ball stage 244 degrees. I use cold water test , when mixture makes a firm but pliable "ball" or threads that will press into a hard but pliable ball. Remove from heat & SLOWLY beat into your gelatin. Beat on low until glossy then on high until mixture doubles in size about 10 to 15 minutes. Marshmallow will try to come up over the beaters, I use my hand mixer & bunny hop it up down so mix does not get the chance to form up over the beaters.If using a standing mixer keep a spatula handy to keep mix from coming up over ( GOOD LUCK). When mixture is double beat in vanilla. In a large lasagna pan butter bottom & sides then coat with powdered sugar. Spoon marshmallows into pan & coat the top with more powdered sugar. Let sit over night so they dry our some what. With sharp knife cut into squares & coat cut edges with more powdered sugar. Store in tight airtight container with waxed paper between layers of marshmallows. These may be coated with colored sanding sugar instead of powdered sugar for that PEEP look & taste. You may flavor these in any flavor & color but I love the traditional marshmallow. CLEAN UP is the BEST because you will have a lot of oomphy marshmallow goodness to eat right from the beaters of your mixer & sides of the bowl. But HOT WATER cleans it right up too !