You will need:3 packages unflavored gelatin
1 cup cold water, divided
1 cup light corn syrup
1 1/2 cup grandulated sugar
1/4 tsp salt
1 Tbsp (your choice--peppermint, almond, vanilla etc) extract*
Red gel food coloring (optional)
Baking or cooking spray
Powdered sugar for dusting/stick-proofing
* You could also use vanilla bean paste or 1 Tbsp vanilla extract + the scrapings of 1 vanilla bean pod for a beautiful vanilla bean-flecked marshmallow (eliminate the food coloring).
1. Place 1/2 cup cold water in the bowl of your stand mixer fitted with the whisk attachment. Sprinkle the gelatin over top and set aside.
2. Clip a candy thermometer to a small sauce pan. Heat corn syrup, sugar, salt, and the other 1/2 cup cold water over medium heat, stirring until the sugar is dissolved.
3. Turn to high and cook to 240 F (use a candy thermometer), 6-8 minutes longer.
4. Turn mixer to low and slowly pour the hot syrup over the gelatin.
4. Turn mixer to low and slowly pour the hot syrup over the gelatin.
7. While the marshmallow is whisking, heavily coat the inside of an 9x13 pan with margarine.
8. Pour in the marshmallow mixture into the pan. Drop 6-8 drops of red food coloring over the top and swirl with a knife held vertically. Let sit for 4 hours until solidified and cooled.
9. Turn the marshmallow squares out onto a heavily powder-sugared surface. Using a long greased knife, cut the marshmallows into 1-inch pieces. It helps to dip the knife in water before each cut. After the marshmallows are cut, dust with powdered sugar and store in an airtight container.
Source: Confections of a Foodie Bride
OK, Melissa, if you swear these are easy!! I'm going to print this out and hopefully give it a go one day soon. Any last tips? I'll let you know if I try them and how they turn out. Thanks for the encouragement to try them that you left over on my blog.
ReplyDeleteBeautifull post,Thanks for sharing.
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