Recipe

Marshmallows Recipe

Add Step-by-Step Photos	Ambauer / All my dishes 1 year, 9 months ago When you make these for yourself, you'll never buy them again. You can add other flavorings like peppermint and add color if you like. Easy and better than the ones from the store. Got the recipe from a friend, I think it's from Martha Stewart originally.... More Prep:20m Cook:10m Servings:30	Ambauer
	beautiful easy

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Ingredients

2½ tbsp Unflavored gelatin

1½ cups Granulated Sugar

1 cup Light Corn Syrup

¼ teasp Salt

2 tbsp Vanilla (or other flavoring)

Confectioners' Sugar for dusting

Directions

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.

Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

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Comments

shirleyoma 1 year, 9 months ago said:
Gonna make these! Sounds so good!! Got my 5

cinnamon 1 year, 8 months ago said:
I'm really looking forward to trying out your recipe. If it came from Martha's website it should be a good one for sure. Thanks.

athena2k1 1 year, 8 months ago said:
I'm wondering about how long does it take for the mallow to dry enough to cut it once you've taken it out of the pan?

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