29/11/2018 Posted By: Tamara Times Read: 495 0
INGREDIENTS
1 cup cold water, divided3 envelopes (1/4 ounce each) unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
LorAnn Super-Strength Flavoring, any flavor
Food Coloring, optional
1 cup confectioner's (powdered) sugar
DIRECTIONS
- Pour 1/2 cup cold water into a large, non-plastic bowl (best to use a heavy duty mixer fitted with the whisk attachment).
- Sprinkle gelatin over water and let stand until gelatin softens and absorbs water, at least 15 minutes.
- Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium low heat until sugar dissolves, brushing down sides of pan with a wet pastry brush to wash away any undissolved sugar crystals.
- Attach candy thermometer to side of pan (thermometer should not touch the bottom of the pan). Increase heat to medium high and bring syrup to a boil. Boil, without stirring until syrup reaches 240°F.
- With an electric mixer* running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down side of bowl, being very careful not to splash (syrup is hot).
- Add food coloring, if using.
- Gradually increase speed to high and beat until very thick and stiff, about 15–20 minutes.
- Add vanilla or super-strength flavoring (if using) and beat to blend, about 30 seconds more.
- Scrape marshmallow mixture into prepared pan (butter or oil dusted with powdered sugar).
- Let stand uncovered at room temperature until firm, about 4 hours.
- Cut marshmallows into shapes.
- Toss each in remaining powdered sugar to coat.
- Variations: Dip tops of cut marshmallows in melted dark or milk chocolate candy melts.
- Place marshmallows on the end of a sucker stick for "marshmallow pops."
- Cut into holiday shapes for special Halloween, Christmas or Easter treats
- Top hot cocoa with peppermint-flavored marshmallows.