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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 3 cups sugar
- 1 14 cups light corn syrup
- 14 teaspoon salt
- 1 12 cups water
- 3 tablespoons unflavored gelatin, plus
- 4 (1/4 ounce) envelopes unflavored gelatin
- 2 teaspoons vanilla extract
- 1 12 cups powdered sugar
Method
- Line a 9x13 pan with parchment paper.
- Bring sugar, corn syrup, salt, and 3/4 cup water to a boil.
- Cook without stirring until it registers 238 on a candy thermometer (about 9 minutes).
- Put remaining 3/4 cup water into a mixing bowl.
- Sprinkle evenly with gelatin and let soften for 5 minutes.
- With mixer on low speed beat hot syrup into gelatin mixture.
- Gradually increase speed to high and beat until very stiff (about 12 minutes).
- Beat in vanilla.
- Pour into prepared pan and smooth with an offset spatula.
- Let stand uncovered until firm (about 3 hours).
- Sift 1 cup of powdered sugar onto a work surface.
- Unmold marshmallow on top and remove parchment paper.
- Lightly brush a knife with oil, cut marshmallows into squares.
- Roll each marshmallow in remaining powdered sugar to coat.
- Store in an airtight container.
