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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 100 |
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Directions: Coat a 12x17 inch rimmed baking sheet with cooking spray; line with
parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into
the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften,
about 5 minutes.
Place sugar, corn syrup, salt and 1/3 cup wate rin a medium saucepan.
Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until
syrup reaches 238F (soft ball stage) on a candy thermometer, about 5
minutes.
With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup
in a steady stream down the side of the bowl (to avoid splattering).
Gradually raise speed to high; beat until mixture is thick, white, and has
almost tripled in volume, about 12 minutes. Add vanilla, and beat 30
seconds to combine.
Pour mixture onto prepared baking sheet; smooth with an offset spatula.
Let stand at room temperature, uncovered, until firm, at least 3 hours or
overnight.
Coat a 1-2 inch snowflake-shaped cookie cutter with cooking spray to
prevent it from sticking. Cut out as many individual marshmallows as
possible; coat cutter with more spray as needed. Use marshmallows
immediately or store in an airtight container at room temperature up to 1
week.
Contributor: Martha Stewart Living December 2003 p188
| Ingredients:
2 envelopes unflavored gelatin
12 229/442 Ounce(s) sugar
2/3 Cup(s) light corn syrup
217/10000 Ounce(s) salt
1 Teaspoon(s) vanilla extract
1 cooking spray |
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