Marshmallows
Cooking Instructions
- 1
Line 9x9 or 8x8 pan with plastic wrap and lightly oil it using your fingers
- 2
In the bowl of an electric mixer sprinkle gelatin over 1/2 cup cold water. Let it soak 10 minutes
- 3
Meanwhile combine 2 cups sugar, 2/3 cup light corn syrup, & 1/4 cup water in a small saucepan whisking only until sugar is dissolved. Bring mixture to a paid boil, as soon as it’s boiling set timer and allow to boil hard 1 minute without stirring. You want it 240°
- 4
Carefully pour the boiling syrup into soaked gelatin and turn on mixture using the whisk attachment. Start on low moving up to high speed. Add 1/4 tsp salt and beat between 10-12 minutes or until fluffy and mostly cooked to almost room temperature. After it reaches this stage add in the 1 Tbsp of extract of choice. (See notes on extract) beat to incorporate
- 5
Grease your hands and rubber spatula and transfer marshmallows to prepared pan. Use greased hands to press into pan evenly. Take another piece of oiled plastic wrap and press on top of marshmallows to make a seal.
- 6
Let set a few hours or overnight.
- 7
Sprinkle a cutting surface very generously with powder sugar. Remove marshmallows from pan and lay on top of sugar. Dust the top with sugar. Use a large share knife to cut into squares.
- 8
Separate the pieces and toss to coat all surfaces.
- 9
Store into air tight containers. Good for 3 weeks. 63 calories a piece.
- 10
NOTES: EXTRACTS. the rule is to have a total of 1 Tbsp in extracts. Even when changing up flavors from vanilla I tend to maintain at lease 2 tsp of vanilla extract to go with 1 tsp or less of any other extracts. KAHLUA MARSHMALLOWS. Instead of 1/4 cup of cold water for the gelatin use 1/4 cup kahlua. Plus 1 Tbsp of kahlua in place of the extract.
- 11
I also added food coloring to one I did for a birthday party.
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