Marshmallows
Ingredients Yield: 600g (1.25 lbs)- 14g (2tsp) Gelatin
- 160ml (2/3c) Water
- 230g (1c+3Tbsp) Granulated Sugar
- 200g (2/3c) Corn Syrup
- 5ml (1tsp) Vanilla
- Confectioners Sugar (for dusting)
- Cornstarch (for dusting)
Instructions
- Bloom gelatin in half of the water, set aside in stand mixer with whisk attachment.
- Combine rest of water, granulated sugar, and corn syrup in a pot and bring up to 240 degrees Fahrenheit.
- Turn mixer onto a medium speed and whip the gelatin for a few seconds.
- Gradually add the syrup into the gelatin. Once all the syrup is added turn mixer onto high speed until the mix has cooled and thickened.
- Add vanilla in the final stages of whipping.
- Spread onto a greased sheet pan dusted with the cornstarch/powdered sugar mix. Dust the top with the cornstarch/powdered sugar mix.
- Allow to set in fridge for 2-4 hours. (This will depend on thickness).
- Cut into desired size and dust all edges. Serve with graham crackers and chocolate!
- Store in an airtight container.
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