Marshmallows
Read my review of this recipe.
Ingredients:
- 2 packages unflavored gelatin
- 3/4 cup ice cold water, divided
- 1 1/3 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, plus more for tossing cut marshmallows
Directions:
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/4 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 10 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add 1 cup of powdered sugar sugar and move around to completely coat the bottom and sides of the pan. Tap the excess powdered sugar into another bowl.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 2 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1/4-inch squares using a pizza wheel or scissors dusted with powdered sugar. Once cut, toss marshmallows in a bowl of powdered sugar, using additional if necessary. Shake excess powdered sugar from marshmallows, then allow them to dry in an even layer on a baking sheet (several hours or overnight). Store in an airtight container for up to 3 weeks.
Makes about 4 cups of marshmallows.
Nutrition:
Substitutions:
Great folded into chocolate ice cream!
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
