Marshmallows

Marshmallows
Marshmallows

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    tablespoons unflavored gelatin (I use 3 packets of Knox Unflavored Gelatin)

  • 1 1/2

    cups granulated sugar

  • 1

    cup light corn syrup

  • 1/4

    teaspoon salt

  • 2

    tablespoons pure vanilla extract (I like to use Almond Liquor, but Godiva liquer and Grand Marnier is also good)

  • Confectioners' sugar (for dusting)

Directions

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand at least 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With stand mixer on low speed, slowly and carefully pour syrup into the softened gelatin. I put a towel over the mixer so I do not have stuff everywhere. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Spray an 8 x 12-inch glass baking pan with pam and lightly dust with confectioners' sugar. Pour marshmallow mixture into pan, I usually PAM my spatula (it gets very sticky). Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. When I cut them, I use lots of confectioner’s sugar because it is so sticky!

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