Basic recipe for marshmallows

1 Batch

Ingredients

Quantity Ingredient
2 packs Gelatin, unflavored
½ cup ;Water, cold
2 cups Sugar
¾ cup Corn syrup, light
¾ cup ;Water
2 teaspoons Vanilla
¼ cup Sugar, confectioners; mixed with
¼ cup Cornstarch
Sara <dandalion@worldnet.att.net>

Directions

Combine the gelatin and cold water in a large mixing bowl. Let the mixture stand while preparing the sugar syrup.

Lightly oil a two-quart saucepan. Combine the sugar, corn syrup, and three-quarters of a cup of water in the saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Cover, and bring to a boil. Remove the cover as soon as the mixture boils; cook, without stirring, to 245 F. (firm ball stage). Remove from the heat. Pour the hot syrup slowly into the softened gelatin, combining with a mixer. The entire process should take 15 minutes. Add the vanilla at the very end of the beating process. At this point the marshmallow mixture should be very light and fluffy.

Lightly oil an 8"x8"x2" pan. Sprinkle half the confectioners' sugar- cornstarch mixture over the bottom; pour the marshmallow mixture over this. Chill overnight in the refrigerator.

When you are ready to cut the marshmallows, sprinkle the rest of the confectioner's sugar-cornstarch mixture over the top of the marshmallow. Lift the entire piece out of the pan onto a cutting board. Use very sharp scissors, dipped into cold water periodically, to cut the marsh- mallow into one-inch square pieces. Roll pieces in the confectioners' sugar-cornstarch mixture; there will be enough left in the bottom of the pan for this step. Let the marshmallows dry on a cooling rack for an hour or two. Store in an airtight container. The marshmallows will stay moist at least three weeks.

This recipe makes 64 one-inch marshmallows or 128 half-inch marshmallows.

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