MarshmallowsYield: 20 - 40 marshmallows Ingredients: |
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Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Sprinkle a thin layer of powdered sugar on the bottom and up the sides of a 9x13 inch baking pan, covering the surface of the pan. Pour the soft marshmallow batter in the pan, on top of the powdered sugar, and smooth the top of the marshmallow down with damp hands. Sprinkle the top of the marshmallow with powdered sugar. Allow to dry uncovered at room temperature overnight.
The next day, remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in powdered sugar. (This will keep the marshmallows from sticking to each other.)
Store your marshmallows in an airtight container until ready to use. These marshmallows are delicious by themselves, dipped in chocolate, or floating in a mug of hot cocoa.
