Marshmallows

By MarieR

Light As Snow Marshmallows

Ingredients

• 3 packages unflavored gelatin 3/4 cup Domino9 Confectioners Sugar, divided
• 1-1/4 cups ice water, divided 1/4 teaspoon salt
• 2 cups Domino® Granulated Sugar 1 to 2 drops food coloring (optional)
• 1/2 cup light corn syrup Non-stick-cooking spray
• 2 teaspoons vanilla or almond extract Parchment paper

Preparation

Step 1

In a small bowl, combine gelatin with 1/2 cup ice water; set aside. Spray 9x13-inch baking dish with cooking spray. Place parchment paper in pan, spray paper. Sift 1/4 cup confectioners' sugar to evenly coat inside of pan. In small saucepan, combine remaining 3/4 cup ice water, granulated sugar, corn syrup and salt. Place over med-high heat; cook approx. 7 - 8 minutes until it reaches 240° 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 confectioners' 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 confectioners' sugar. Coat cut marshmallows in confectioners' sugar. Store in airtight container for up to 3 weeks. Makes about 9 dozen marshmallows. Visit our web site for topping and decorating ideas.