Marshmallows Recipe

How to make it

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• Line a 9 x 13 inch pan with waxed paper and spray paper with cooking spray; set aside. Sprinkle gelatin over 3/4 cups water in the bowl of a stand mixer. Set aside while the gelatin dissolves. It will be semi-firm.
• In a heavy saucepan on high heat, bring remaining 3/4 cups water, corn syrup, salt, and sugar to 240° F., about 10 minutes.
• Pour the hot sugar mixture over the gelatin and beat until it’s fluffy and pure white, about 10 to 15 minutes. Beat in the vanilla. Spread the marshmallow in the prepared pan, smoothing the top well. Top with a cookie sheet, and set aside to solidify at room temperature for 12 hours.
• When the marshmallows are tacky to the touch, but not soft, use a moistened, serrated knife to cut them into 1 1/2 inch squares. The marshmallows will be sticky and elastic; wet the knife frequently. Sieve confectioner’s sugar onto a cookie sheet. Roll each square in the confectioner’s sugar, shaking off any excess. Store in an airtight container. Makes about 4 dozen.
• Chocolate Marshmallows: If desired, sieve 1/2 cup unsweetened cocoa and 1 cup confectioner’s sugar on a cookie sheet. Roll marshmallows in the cocoa mixture.
• Brownies: Bake your favorite brownie recipe. Remove brownies from the oven 5 minutes before they’re done. Crumble on 3 - 4 sheets of graham crackers, sprinkle with 1 cup diced marshmallows and 3 to 6 ounces plain milk chocolate candy. Return to oven for 5 minutes, or until the marshmallows soften and the chocolate melts.