makes 20-40 depending on size
3 (1/4 ounce) packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners' sugar for dusting and coating
In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of the water; set aside.
Meanwhile, combine the remaining water with the sugar, corn syrup, and salt in a small saucepan. Cook over medium heat until the sugar dissolves. Increase the heat to high and cook until the syrup mixture reaches 240º F on a candy thermometer. With the mixer on low, carefully and slowly pour the syrup into the dissolved gelatin. Increase the speed to high and whip until the mixture is white, glossy, and very thick, about 15 minutes. Reduce the speed, add the vanilla extract and mix thoroughly.
Using a fine-mesh sieve or shaker, generously dust an 8x12-inch non-metal baking dish with the confectioners' sugar. Pour the marshmallow mixture into the pan. Smooth the top with an off-set spatula and dust with more confectioners' sugar. Allow the marshmallows to stand uncovered overnight until it dries out.
Turn the marshmallows out onto a cutting surface and cut them into squares or desired shapes. Dust the cut sides with more confectioners' sugar. Store the marshmallows in an airtight container or bag. Enjoy!
Printed from thegalleygourmet.net
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