Marshmallows

By sarah_carroll

Ingredients

• 28 leaves of gelatin
• 1/2 c triple sec
• 1 # 8oz sugar
• 2 c corn syrup
• 1 c water

Preparation

Step 1

Bloom gelatin in ice cold water.

Bring sugar, corn syrup and water to 240F.

Drain gelatin and put in bowl of a standing mixer fit with a whisk attachment. Add triple sec.

With machine running on medium speed, slowly add the sugar mixture. Once all sugar mixture is in the bowl, increase to high speed and whip for exactly 15 minutes.

Lightly spray a pan with pan spray and dust evenly with snow (equal parts cornstarch and 10X).

Spread mixture evenly in pan and cover. Let rest overnight. On the next day, flip marshmallows onto a surface dusted with snow and cut into desired sizes.

Marshmallows will keep covered in airtight container for 2 weeks.