- 9
Ingredients
- 3 packages unflavored gelatin
- 1-1/4 cups ice water, divided
- 2 cups C & H granulated sugar
- 1/2 cup light corn syrup
- 2 tsp. vanilla or almond extract
- 3/4 cup C & H powdered sugar, divided
- 1/4 tsp. salt
- 1-2 drops food coloring (0ptional)
- Non-stick cooking spray
- parchment paper
Preparation
Step 1
In a small bowl combine gelatin with 1/2 cup ice water and set aside. Spray 9x13 inch baking dish with cooking spray. Place parchment paper in pan, spray paper. Sift 1/4 cup powdered sugar to evenly coat inside of pan. In a small saucepan combine remaining 3/4 cup ice water, granulated sugar, corn syrup and salt. Place over medium-high heat and cook approx. 7-8 minutes until it reaches 240 degrees on candy thermometer.
With electric mixer on low speed beat gelatin mixture for 1-2 minutes as you pour in the hot syrup. Slowly increase speed to high; beat 10-12 minutes. Mixture will be very thick. Add extract and food coloring. Mix one minute. Pour into prepared pan. Sift 1/4 cup powdered sugar over top. Place a sheet of parchment paper on top of marshmallow. Allow to dry at room temperature for 8 hours.
Turn over marshmallows onto a cutting board. Remove parchment paper cut into 1 inch squares using a paring knife dusted with powdered sugar. Coat cut marshmallows in powdered sugar. Store in airtight container for up to 3 weeks.