Made in Michigan: Getting crafty for the holidays

Dec 8, 2010

This week's Artpod episode has a little something for everyone. Today's podcast features local holiday art fairs, ideas for inexpensive gifts (homemade marshmallows anyone?), and a musical rendition of how to make eggnog.

We talk to the folks behind 2 holiday craft fairs in SE Michigan: Tiny Expo and D.I.Ypsi.

You'll also hear about the Dutch-themed Holiday Kerstmarkt in Holland, MI, and music from Suburban Sprawl's annual Holiday Sampler.

Want to know how to make Dani's homemade marshmallows?

Recipe

Ingredients

  1. 4 packets of unflavored gelatin
  2. 3 cups granulated sugar
  3. 1 1/4 cup light corn syrup
  4. 1/4 tsp salt
  5. 2 tsp vanilla extract
  6. 1 cup confectioner's sugar
  7. Veg. oil for pans 



Directions:

  1. Grease a 9x13 inch glass baking dish with oil and dust with confectioner's sugar.
  2. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment and let stand for about 20 minutes.
  3. Combine granulated sugar, corn syrup, salt and 1/2 cup water in a small saucepan. Place over low heat and stir until sugar is completely dissolved.
  4. Use candy thermometer to measure temp by clipping on the inside of pan. Raise heat up to high, discontinue stirring, and when temperature reaches 244 degrees remove immediately.
  5. Slowly pour syrup mixture into softened gelatin with mixer on low speed. Once combined increase speed to high and beat until the mixture is tripled in volume, white and fluffy. Incorporate vanilla. (Together, step five takes about 15 minutes.)
  6. Pour mixture into greased/dusted pan and top with another layer of confectioner's sugar. Place pan in fridge for a few hours to cool.

Toppings

  1. When your marshmallows have cooled, take them from the fridge and cut them into 1x1 inch cubes. You will need to dip them in confectioner's sugar once more to coat the sides.
  2. Decorate your marshmallows. Options: Dark and white chocolate, almonds, pecans, candy canes, and shredded coconut.
  3. Transfer all toppings to individual bowls for dipping. Melt the chocolate down in double boilers over low heat. Once the chocolate is melted, take a cool marshmallow and dip one side in. While the chocolate is still warm on the mallow, dip it into one of the toppings. Want to make them extra pretty? Create white chocolate stripes over a dark chocolate mallow or vice versa. You can do this using a fork dipped in white chocolate and zig zagging your hand over a bunch of mallows.
  4. Package your marshmallows (once they're decorated and cooled). Options: Recycled jewelry boxes covered in nice paper, clear plastic cocktail cups, and mini tins with clear lids. You might want to wrap these again in clear shrink wrap and add a nice bow.

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