Ingredients:
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- Powdered sugar, for dusting
Instructions:
Mix the gelatin with 1/2 cup of cold water in a mixing bowl
Give it ten minutes or so to bloom
Add the corn syrup, salt, granulated sugar, and the remaining 1/2 cup of water to a saucepan
Stirring constantly, cook over medium heat until the sugar dissolves
Elevate the temperature to a high point and allow the mixture to boil
When it begins to boil, put an end to stirring and continue cooking until a candy thermometer registers 240F 115C
Take the sugar syrup off of the burner right away
Slowly pour the hot sugar syrup into the gelatin mixture in a steady stream using a stand mixer set at low speed
Turn the mixer up to high and beat the mixture until it thickens and fluffs up, about ten to fifteen minutes
After adding the vanilla extract, beat for one more minute
Press parchment paper into a 9 x 9-inch 23 x 23 cm baking pan, then generously dust it with powdered sugar
Using a spatula to smooth the top, pour the marshmallow mixture into the pan that has been prepared
Add a little more powdered sugar on top
Allow the marshmallows to cure for at least four hours, or over night, at room temperature
After it solidifies, take the marshmallow block out of the pan and slice it into squares or other shapes you desire
To keep the cut sides from sticking, dust them with extra powdered sugar
Savor the marshmallows you made yourself
Comments
Post a Comment