Recipe Provided by: Thom Scott
Yields: 60 marshmallows
Time: 30 minutes to prepare
4-6 hours of cooling time
Items you will need:
Large heavy bottom saucepan (at least 4 qt.)
Heavy duty stand mixer (at least 5 qt)
Candy Thermometer
9x13 cake pan
Brown Kraft paper / tape
Ingredients:
2 pounds sugar (about 4 cups)
1 1/2 cups corn syrup
1/4 tsp salt
1 cup water
4 packets of unflavored gelatin, dissolved in one cup of COLD water
2 tsp vanilla extract
Powdered sugar for dusting ( it will take quite a bit so have plenty on hand)
Directions:
In the saucepan, combine the sugar, corn syrup, salt.
In the bowl of the stand mixer, dissolve 4 packets of unflavored gelatin in one cup of cold water. Mix and let stand.
Line a 9 x 13 metal cake pan with brown kraft paper (turn the pan upside down, shape the paper to the pan, and tape the corners. Flip it over and the paper liner fits the inside of the pan!)
Bring the contents of the saucepan to boil and insert the thermometer. Stirring occasionally, cook to 242 degrees Fahrenheit. Once the temperature has been met, immediately pour into the mixing bowl over the gelatin mixture. Using the whisk attachment, mix well. Start with medium speed so that hot syrup doesn't splash out. As the mixture begins to whiten, gradually increase speed to the highest setting. Add 2 tsp vanilla extract and continue beating until mixture is white and fluffy. (in my 5 1/2 qt mixer the marshmallow will come to about 1/2 inch from the top of the bowl).
Remove from the bowl from the mixer and pour into the paper-lined pan. Bump it a couple of times to level the mixture to release any air bubbles. Set aside to cool thoroughly - about 4 - 6 hours.
Dust the top with powdered sugar and heavily dust a 13 x 18 sheet pan with powdered sugar.
Once cooled, carefully turn the pan of marshmallow out onto the sheet pan, with the paper on top. Remove the tape from the corners. Using a wet paper towel, moisten the paper and begin to peel it off of the marshmallow. Try not to use too much water or let the water pool around the edge of the paper. Gently rub the paper with the wet paper towel to release it from the marshmallow as you peel it back. Once the paper has been removed, dust the marshmallow with powdered sugar and you are ready to cut it.
Using the largest kitchen knife you have, cut the marshmallow in half. Don’t try to draw the knife through the marshmallow. Push straight down on the blade and then pull the pieces apart. Scrape any residue off the knife and dust the knife blade and the newly cut edges of the marshmallow with powdered sugar. Cut each half into two equal pieces. I usually cut each quarter into 15 approximately equal pieces. If dipping in chocolate I cut each marshmallow in half.
Suggested Variations:
- Substitute maraschino cherry juice for the cooking water to make cherry marshmallows.
- For lemon or orange marshmallows, add the finely grated zest of a lemon or an orange to the cooking syrup. Add a little lemon or orange extract instead of vanilla. Add a drop of food coloring if you like!
- For coffee marshmallows (great in hot mocha!) use brewed coffee for the cooking liquid.