No High Fructose Corn Syrup!
These marshmallows are light and flavorful, and they melt in your mouth. You can put them in everything from hot chocolate to s’mores. But, I love them just the way they are, so do my Grand Boys, as will as the 3 or 4 neighborhood kids that stop in for treats. By the way fill some Halloween cellophane bags for the Trick or Treaters, which know you, they will remember you their whole lives. Just store your marshmallows in a zip lock bag with extra powdered sugar. Thank you Jenny Lombardo a friend of My Mar from the Tuesday senior club.
3 packages unflavored gelatin
1 ½ cup granulated sugar
1 cup light corn syrup, (if you want to make your own, page )
¼ teaspoon kosher salt
1 Tablespoon pure vanilla extract
Powdered sugar for dusting
1. Combine the gelatin and ½ cup cold water in the bowl of an electric mixer, and allow to sit while you make the hot sugar mixture.
2. Meanwhile, combine the sugar, corn syrup, salt and ½ cups of water in a medium saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high, I almost always put a lid on the pan for 5 minutes, ( DO NOT STIR) and cook until the syrup reaches 240 degrees on a candy thermometer; remove from heat.
3. With mixer on low speed slowly pour sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
4. Spray a 9 X 13-inch nonmetal baking dish with Pam, and then with a sieve, generously dust the dish with powdered sugar, or sanding sugar. Pour the marshmallow mixture into the pan, smooth the top* and dust with more powdered sugar, or sanding sugar. Allow to stand uncovered overnight, or serveral hours until it dries out.
5. Turn the marshmallows onto a board and cut them into squares; dust them with more powdered sugar.
* For extra Holiday fun at this point scatter a few drops of food coloring on top of mashmallows, now with a toothpick, swirl the color about, to form a marble effect. Then top with powdered sugar, or sanding sugar
– Chef Jerrieann Taylor