1 c. ice cold water, divided
12 oz. sugar (approx. 1 - 1/2 c.)
1 c. light corn syrup
1/4 tsp. salt
1 tsp. vanilla
1/4 c. powdered sugar
1/4 c. cornstarch
nonstick spray
Place gelatin in bowl of a standing mixer with 1/2 c. of the water. Have whisk attachment ready. In a small saucepan combine the remaining 1/2 c. water, granulated sugar, corn syrup and salt. Cook on medium high heat for 3-4 minutes. Uncover and use candy thermometer and continue cooking until mixture reaches 240 degrees (about 7-8 minutes). Immediately remove from heat.
On low speed, add to gelatin mixture, slowly pouring the sugar syrup down the side of the bowl into the gelatin. After you have added the syrup, increase to high speed. Continue to whip until mixture becomes very thick (about 12-15 minutes). Add the vanilla during the last minute.
In a small bowl combine powdered sugar and cornstarch (ps&c). Lightly spray a 13x9 metal baking pan with nonstick spray. Completely coat the bottom and sides of the pan with the ps&c mixture. Set remainder aside for later use.
Pour mixture into pan using a lightly oiled spatula and spread evenly into pan. Dust the top lightly with some of the ps&c mixture. Let the marshmallows sit uncovered for at least 4 hours.
Turn the marshmallows out onto a cutting board and cut into 1 inch squares using a pizza wheel dusted with the ps&c mixture. Once cut, lightly dust all sides of each marshmallow with the remaining ps&c mixture. May be stored for up to 3 weeks in airtight container.
Optional: Cover marshmallows with melted dipping chocolate!
(Made and contributed by Ken)
On low speed, add to gelatin mixture, slowly pouring the sugar syrup down the side of the bowl into the gelatin. After you have added the syrup, increase to high speed. Continue to whip until mixture becomes very thick (about 12-15 minutes). Add the vanilla during the last minute.
In a small bowl combine powdered sugar and cornstarch (ps&c). Lightly spray a 13x9 metal baking pan with nonstick spray. Completely coat the bottom and sides of the pan with the ps&c mixture. Set remainder aside for later use.
Pour mixture into pan using a lightly oiled spatula and spread evenly into pan. Dust the top lightly with some of the ps&c mixture. Let the marshmallows sit uncovered for at least 4 hours.
Turn the marshmallows out onto a cutting board and cut into 1 inch squares using a pizza wheel dusted with the ps&c mixture. Once cut, lightly dust all sides of each marshmallow with the remaining ps&c mixture. May be stored for up to 3 weeks in airtight container.
Optional: Cover marshmallows with melted dipping chocolate!
(Made and contributed by Ken)
My recipe is : go to store and buy a bag. I wouldn't have even thought to make my own! Sounds like fun! I'm gonna have to try it!
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