Marshmallows

December 7, 2010 at 6:13 pm Leave a comment

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I know, I know, you’re all groaning and rolling your eyes at this latest endeavor. I can hear you calling me crazy from here. But really, it’s easy. I could never express the joy and pleasure of a homemade marshmallow in writing. Saying I’ve been considering and contemplating homemade marshmallows for years, would not be hyperbole. So, with a bit of research, today is the day. This is a smaller recipe than most, and does not use corn syrup or egg whites. I highly recommend a standing mixer over a hand held version, if you choose to attempt.

1 cup water, divided
2  packets unflavored gelatin
2 cups granulated sugar
1 teaspoon vanilla extract (or any flavor extract of your choice)
a pinch of salt
powdered sugar for dusting and coating the pan and cut marshmallows
candy thermometer

Combine the 2 packets of gelatin and 1/2 cup water in the bowl of the mixer and set aside

Grease and sugar 9 x 13 pan and set aside

In a heavy bottom pot combine 2 cups of granulated sugar and a 1/2 cup water, cook over medium heat, stirring as needed to prevent scorching until sugar is completely dissolved
using a candy thermometer, cook until syrup reaches the soft ball stage or 240°F

Careful with this next step, syrup is very hot and can burn

Start the mixer on the lowest speed and very slowly and very carefully pour the hot syrup over gelatin already in mixing bowl
add a pinch of salt and 1 teaspoon vanilla extract
let mixer go for 10-15 minutes at medium speed until mixture cools a bit
then switch to high until it’s white and fluffy, and temperature has reduced significantly

Pour into prepared pan, dusting the top with more powdered sugar and let stand for a minimum of 1 hour, 4 is better

Cut into cubes with a very thin knife or pizza cutter, and toss with more powdered sugar until well coated and the marshmallows don’t stick to each other

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Entry filed under: Desserts. Tags: .

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