Sunday, February 5, 2012

Vanilla Marshmallows!

I can't wait to make mint flavored ones for hot cocoa!
3 packages of unflavored gelatin
1 cup ice water, divided into 1/2 cups1.5 cups granulated sugar
1 cup light corn syrup
1/4 sea salt1 tablespoon vanilla extract
you can add food coloring if you want1/2 cup powdered sugar
1/2 cup cornstarch

It sounds like a lot of steps but trust me its really easy!

1. In the bowl of your mixer with the whisk attachment, empty the 3 packets of gelatin and add 1/2 cup ice water. Let it sit to “bloom” while you do the other stuff

2. In a sauce pan mix the 1.5 cups sugar, the other 1/2 cup ice water, 1 cup corn syrup and 1/4 teaspoon coarse salt. Put the lid on and bring it to a boil.

3. Remove the lid and let it cook until it reaches 240 degrees. Temperature is important with this. I used a meat thermometer because I couldn’t find my candy thermometer.

4. When it hits 240 degrees immediately remove it and pour it into the mixer on top of the gelatin. Start the mixer at a slow speed so you don’t splash 240 degree sugar syrup on your face:Put the lid on the mixer and turn it up to way-high speed:

5. That is going to be whisking for a while, so prepare your pan. use a brownie pan and cover it in plastic wrap. Coat the plastic wrap with a bunch of non-stick cooking spray. In a bowl mix 1/2 cup powdered sugar and 1/2 cup cornstarch and generously sprinkle it around. Pick the pan up and shake it to coat the top and sides. Pour the excess out and then back in, make sure it is coated really well because your marshmallows will be sticky, and if there’s too much you can always brush it off later when the marshmallows are done:

6. Ok, back to your mixer. The whole mixing process will take about 8-12 minutes. Your marshmallows mixture is going to about double or triple in size. it will start like this:

You will know it is done when it stops growing. At that point add your 1 tablespoon of vanilla or whatever flavoring.

7. It will be thick and sticky: pour into pan and smooth. And coat with a bunch more of the powdered sugar/cornstarch mixture:
Let it sit overnight (or at least 4-6 hours). Reserve the remaining sugar/cornstarch mixture.

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