Marshmallows
 
 
This is such a fun recipe to make. Take a bit of time to get ready for this project and it will make it run as smooth and airy as these marshmallows. These make a whimsical and unique gift.
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Ingredients
  • 2 envelopes unflavored gelatin ( i used KNOX brand)
  • ½ cup cold water
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • ⅓ cup water
  • 1 egg white
  • ½ teaspoon vanilla extract Optional Decorations
  • Chocolate, melted for drizzling or dipping
  • Sprinkles
Instructions
  1. Line a 13 x 9 baking pan with buttered foil. It's easiest for me if I butter the foil while it's laying flat and then fold it into the pan.
  2. Soften gelatin by sprinkling it over ½ cup of cold water. Set aside.
  3. In a 2 quart saucepan, combine sugar, corn syrup and ⅓ cup water. Stir until the mixture is well on its way to having the sugar dissolved.
  4. Now turn on the heat and stir only until the sugar is dissolved.
  5. Cook to softball stage.
  6. Remove pan from heat.
  7. Using a wooden spoon, stir gelatin into the candy syrup and set the syrup aside to cool for 10 minutes.
  8. Separate one egg and in a large bowl beat the egg white to stiff peaks.
  9. After the allotted 10 minutes of cooling time, slowly add the syrup to the egg white, beating at high speed.
  10. Continue beating until the candy stands in soft peaks.
  11. Pour into prepared pan and allow to cool and set for about 6 hours ( or overnight).
  12. When you are ready to cut the marshmallows, put 2 heaping tablespoons of flour into a gallon bag with a good seal. This is where we will toss the cut mallows.
  13. Turn the finished pan of marshmallow out on to a lightly floured surface.
  14. Using a knife or pizza cutter that has been sprayed with cooking spray or buttered, cut the marshmallows into desired shapes and sizes.
  15. Toss the cut marshmallows into your gallon size bag in small batches. Shake to coat and remove to a parchment lined baking sheet.
  16. Once all of the marshmallows are coated with a very thin layer of flour, they should stop sticking. This can leave you with a bit too much flour, however.
  17. Lay a cooling rack over the top of the marshmallows and invert to get rid of the additional flour. I've been known to take the blow dryer outside with me to blow away the unnecessary flour.
  18. Your marshmallows are ready for eating, decorating or gifting.
  19. Have fun.
  20. **if you prefer you can use powdered sugar rather than flour when working with the marshmallow cutting and bagging process.
Recipe by Sweet Suppertime at https://www.sweetsuppertime.com/?p=530