Marshmallows
Marshmallows
Yield: 36
Perfect marshmallows, no eggs
Ingredients:
- 3 envelopes unflavored powdered gelatin (knox)
- 1/2 cup (4 oz) cold water
- 1 1/2 tsp vanilla extract
- 1/2 cup (4 oz) water
- 1/3 cup + 2 tbsp light corn syrup
- 1 3/4 cup (350 g) granulated sugar
- 1/4 tsp kosher salt
- 1 tbsp unsalted butter, melted
- 1/3 cup (40 g) powdered sugar, sifted
Instructions:
- In a small bowl, mix gelatin with 1/2 cup of cold water and vanilla extract. Stir and let stand until the gelatin has dissolved into the water (it will be thick and rubbery).
- In a medium sauce pan (3 qt capacity), combine 1/2 cup of water, corn syrup, sugar and salt and heat over medium heat. Stir with a fork or whisk until bubbling (about 5 minutes), then increase heat to medium high and heat, without stirring, until candy thermometer reads 250F.
- Pour into the bowl of a stand mixer, or a large, heat proof bowl (not plastic). Cool to exactly 212F.
- Add the gelatin and mix on low with a hand mixer or the whisk attachment of your stand mixer until gelatin has melted into the syrup. Increase speak to medium high (high with hand mixer) and whip until mixture is thick, white and tripled in volume. It should begin to ball up around the beater. About 10 minutes.
- Reduce speed to low and add melted butter, beat on high for a few seconds.
- Pour or scrap into a greased 8x8 square baking pan, use a spatual to spread evenly. Cover with foil and refrigerate for 2 hours, or until firm (or let stand at room temperature for 12 hours.)
- Sift some powdered sugar over the top of the marshmallows and turn out only a cutting board. You will probably have to use a butter knife or your hands to pry it loose. Dust the sticky sides with more powdered sugar. Use a greased chef's knive to cut into desired size cubes. Toss with more powdered sugar.
- Store in a sealed bag for up to 3 weeks at room temperature.
