MARSHMALLOWS

By angielaine

Marshmallows have to firm for 3 hours so plan accordingly. Original recipe says they can be stored in an airtight container for up to 3 days, I have frozen them and they seem to keep just fine for a couple of weeks - eventually they get frost bite. I have also poured them into two pans and cut them in one-inch squares or cut them out with a cookie cutter, a two-inch marshmallow is a big one but very dramatic and makes for good presentation!

Ingredients

• Cooking spray
• 4 Envelopes Unflavored Gelatin
• 3 cups Granulated sugar
• 1 1/4 cups Light Corn Syrup
• 1/4 tsp Salt
• 2 tsp Vanilla Extract
• 1 1/2 cups Confectioner's sugar

Preparation

Step 1

Spray a 9x13 - inch glass baking dish with cooking spray. Line with parchment paper, allowing a 2-inch overhang along the sides. Spray parchment with cooking spray; set aside. Put granulated sugar, corn syrup, salt and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring until mixture registers 238° on a candy thermometer, about 9
minutes. Meanwhile, put ¾ cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours. Sift 1-cup confectioners' sugar onto a work surface. Un-mold marshmallow onto confectioners' sugar; remove parchment. Lightly spray a sharp knife with cooking spray, then cut marshmallow into 2-inch squares. Sift remaining ½ cup confectioners' sugar into a small bowl and roll each marshmallow in the sugar to coat.