Instructions
- Step 1: Combine gelatin and water Combine the gelatin and a half-cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Let the mixture sit while you move on to the next task.
- Step 2: Combine sugar, corn syrup, salt, and water Combine the sugar, corn syrup, salt and a half-cup of water in a small saucepan and place over medium high heat until the syrup reaches a temperature of 235 degrees on a candy thermometer.
- Step 3: Mix syrup and gelatin Turn the mixer on low and drizzle the hot-sugar syrup into the bowl of dissolved gelatin. Then, turn the mixer to high and whip until it is thick and white and forms peaks when you lift the beater up.
- Step 4: Grease dish While the mixer is running, lightly coat the glass casserole dish with vegetable oil. Line the dish with parchment paper that’s been cut to fit lengthwise, with about two inches of overhang on each side.
- Step 5: Coat paper with confectioners’ sugar Place a few tablespoons of confectioners’ sugar in the sieve and sprinkle a coating of sugar over the parchment paper.
- Step 6: Add vanilla When the marshmallow mixture in the mixer is stiff and thick and tripled in size—this should take anywhere from six to 12 minute—add the vanilla and mix for five seconds more. Then turn off the mixer.
- Step 7: Pour into dish Pour the marshmallow mixture into the dish. Use a rubber spatula to smooth the top flat.
- Step 8: Sugar marshmallows Shake more confectioners’ sugar through the mesh sieve over the top of the marshmallow. Leave the dish on your countertop, uncovered, for at least three hours.
- Step 9: Test marshmallows Feel the top of the marshmallows. If it is dry, almost rubbery when you run your finger over it, it’s done. If not, leave it on the countertop until it does.
- TIP: High humidity can increase the drying time for the marshmallows. Allow extra time if the barometer is high.
- Step 10: Dust a cutting board Dust a large cutting board with confectioners’ sugar and turn the dish over onto the board. Cut the marshmallows into squares, dusting each with confectioners’ sugar. Store in an airtight container at room temperature for up to a week.
- FACT: Marsh mallow is a medicinal plant dating back as far as ancient Egypt. French pharmacists used it as a salve for coughs and bronchial distress.
You Will Need
- 3 packages unflavored gelatin
- 1 1/2 c. granulated sugar
- 1 c. light corn syrup
- 1/8 tsp. salt
- A stand mixer with a whisk attachment
- A small saucepan
- 8 x 12″ glass casserole dish
- A candy thermometer
- Vegetable oil
- Parchment paper
- Confectioners’ sugar
- for dusting
- 1/4 tsp. pure vanilla extract
- A mesh sieve or flour sifter
- An airtight container
