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Mouth-watering Marshmallows
A real treat when homemade and the perfect companion to a cup of hot chocolate. Start these the night before-the marshmallows need the time to dry.
Ingredients:
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Powdered Sugar
- Potato Starch
Directions:
Prepare a 9x13-inch or 8x13-inch glass baking pan by sprinkling the bottom generously with powdered sugar.
Pour 1/2cup cold water over 2 envelopes unflavored gelatin in the bowl of a stand mixer. Let the mixture sit for 10 minutes.
Measure 2 cups sugar, 2/3 cup corn syrup and 1/4 cup water into a heavy saucepan. Using a narrow, deeper saucepan works better than a wider, shallower one. This helps in terms of tracking the temperature. Bring the mixture to a boil and continue boiling until it reaches 250° F, the hard ball stage in candy making.
With the paddle attachment of the stand mixer in place, and with the mixer running on low speed, slowly pour the sugar mixture into the gelatin. Add 1/4 teaspoon salt. Increase the mixer speed to high. Continue beating on high speed for 10 minutes. Add 1 tablespoon vanilla extract.
Pour the mixture into the prepared pan and let sit overnight to dry.
Combine 1/2 cup powdered sugar and 1/2 cup potato starch on a plate for dredging the marshmallows. Using a pizza cutter or just a sharp knife, cut the marshmallows into the desired shapes. Dredge them in the combined powdered sugar/potato starch mixture on all sides.
Store in an airtight container at cool room temperature. Marshmallows stay fresh about 1 week.
