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| Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and |
| sugar are the main ingredients. Homemade ones can be cut into any shape you like. |
| 2 1/2 tablespoons unflavored gelatin |
| 1 1/2 cups granulated sugar |
| 2 tablespoons pure vanilla extract |
| Confectioners' sugar, for dusting |
| 1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. |
| 2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; |
| place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry |
| brush to dissolve sugar crystals. |
| 3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches |
| 244° (firm-ball stage). Immediately remove pan from heat. |
| 4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase |
| speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 |
| minutes. Add vanilla; beat to incorporate. |
| 5. Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour |
| marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to |
| smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a |
| board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated