Ingredients
- 3 tablespoons confectioners sugar
- 3 tablespoons cornstarch
- 1 1/2 tablespoons unflavored gelatin
- 1/3 cup water
- 1/2 cup granulated sugar
- 2/3 cup light corn syrup
Preparation
Step 1
Line a 13 x 9 x 2-inch baking pan with wax paper. In a small sieve, combine 1 tablespoon of the confectioners sugar and 1 tablespoon of the cornstarch, and sift the mixture over the prepared pan.
2
In a medium bowl, combine the gelatin and water; let stand until the gelatin has softened, about 5 minutes.
3
Place the bowl in a large saucepan or deep skillet of simmering water. Stir until the gelatin has dissolved. Add the granulated sugar and continue to stir until the sugar has dissolved. Remove the bowl from the water and add the corn syrup. Using an electric mixer, beat the mixture until it is creamy and thick, 10 to 15 minutes. Let the mixture stand until it is cool.
4
Using a wet spatula, spread the mixture in the prepared pan, smoothing the top evenly. Let the mixture sit until it is cool and set, about 20 minutes.
5
Carefully lift the marshmallow mixture onto a cutting board. Following Step 1, lightly dust the marshmallow with 1 tablespoon of the remaining confectioners sugar and cornstarch. Using a sharp knife, cut the marshmallow into small squares. In a cup, combine the remaining 1 tablespoon of confectioners sugar and the cornstarch. Dip each marshmallow into the mixture until it is completely coated. Store the marshmallows in an airtight container in a cool, dry place for 1 to 2 weeks.