marshmallows

Ingredients

• 3 tablsepoons unsweetened gelatin
• cold water
• 2 cup sugar
• 2/3 cup corn syrup
• 1/4 tsp salt
• 1 tb vanilla extract
• powdered sugar

Directions

Grease a 9x13 baking pan, then sift powdered sugar over it to coat.

Pour 1/2 cup water and gelatin into a large bowl. Allow the gelatin to bloom for at least ten minutes.

In a saucepan mix sugar, corn syrup, and 1/4 cup water. Boil until the mixture reaches 250 degrees--if you don't have a candy thermometer you can use the hard ball test.

Pour the sugar mixture into the gelatin mixture while running a mixer at low speed (I suggest using either a stand mixture or a helper. If you have neither, alternate pouring in a little and mixing).

Once the sugar mixture is all in add the salt and turn the mixer up a little--but be extremly careful not to splatter.

After a few minutes the mixture will start to fluff up and you will be able to safely turn the mixer to high speed. Once the volume stops incresing add the vanilla and mix just long enough stir the vanilla in thoroughly.

Pour the mixture into the prepared pan and smooth with a spatula. If you want to be a perfectionist you can use oiled plastic wrap or parchment paper to flatten the top.

Let the marshmallow cool overnight. Sprinkle powdered sugar on a flat surface and invert the marshmallow onto it... You will probably need to manipulate the marshmallow a bit to get it to release.

Cut the marshmallows into cubes. A rotary pizza cutter can make this easier. If you have trouble with the blade sticking try oiling it.

The marshmallows will be a bit sticky. You can dredge the marshamallows in powdered sugar to unstickify them, but this will make them a bit sweete so you may want to try them both ways. You can also try holding them under a broiler breifly in order to crisp the edges--this will give them a slightly campfire-esque texture and taste.

Submitted 1/11/07.
Source:
Submitted By: Kyra Klossner

marshmallows