Homemade Marshmallow

adapted from Miss Candi Quik

 

3 envelopes unflavored gelatin

1 cup COLD water (divided in half)

1 ½ cups granulated sugar

1 cup light corn syrup

¼ teaspoon salt

1 teaspoon vanilla

¼ cup corn starch

¼ cup powdered sugar

 

+/- candy melts or chocolate chips to cover

 

1. Line a 9×13 pan with parchment paper, and lightly grease

2. In a small bowl combine corn starch & powdered sugar, sprinkle a small amount in the bottom of the prepped pan

3. In the bowl of a stand mixer combine ½ cup cold water and gelatin

4. In a small/medium sauce pan combine ½ cup water, granulated sugar, corn syrup, and salt

5. Place over medium-high heat, cover and cook for 3 minutes (until sugar is dissolved). DO NOT STIR. Uncover, then attach a candy thermometer to side of the pan, cook for 5 more minutes, or until temperature reaches 240 degrees F, immediately remove from heat

6. With the whisk attached to the stand mixer, on low-speed, slowly add the corn syrup/ sugar mixture to the gelatin

7. Once all the corn syrup/ sugar is added increase the mixer speed to high and whip until the marshmallow is white and super fluffy (approx. 10-15minutes), add vanilla during the last minute of whipping

8. Pour mixture into the prepared pan, and use a lightly oiled spatula to spread evenly

9. Dust the top with corn starch/ powdered sugar mixture

10. Allow marshmallow to sit overnight (or at least 4 hours) uncovered

11. Turn out onto a cutting board and peal the parchment paper off

12. Cut into desired shapes, then roll in the remaining corn starch/ powdered sugar

13. Dip in melted chocolate (or candy melts), allow to set before stacking

 

posted 3/25/13