Homemade Marshmallows
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Directions: 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 the firm-ball stage (244 degrees). 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 confectioner's sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet hands and pat it smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.
Turn out onto board and cut marshmallows with a dry hot knife into 1-1/2-inch squares, and dust with more sugar.
See also:
Marshmallow Cupid
Toasting Marshmallows
Marshmallow Madness
