Homemade Vanilla Marshmallows
Makes 4 dozen 1-1/2 inch marshmallow cubes.
- 3 quarter-oz. packets unflavored gelation
- 1-1/2 cups granuated white sugar
- 1cup light corn syrup
- kosher salt
- 1Tbsp pure vanilla extract
- 1/2 cup confectioners' (icing) sugar
- 1/4 cup cornstarch
Place 1/2 cup cold water in bowl of stand mixer, sprinkle with gelatin.
In small saucepan, combine granulated sugar, corn syrup, 1/2 cup water, 1/4 tsp salt.
Cook on medium-high until candy thermometer registers 240 degrees F (6-13 minutes).
Remove from heat.
Wth mixer on low speed, carefully drizzle sugar syrup into gelatin in mixer bowl.
Beat on high until very thick, about 15 minutes.
Beat in vanilla.
In medium bowl, whisk together confectioners' sugar and cornstarch.
Line 9 x 13 inch baking pan with parchment paper.
Dust paper heavily with cornstarch mixture, reserving some.
Transfer marshmallow mixture to this prepared pan.
Spread mixture evenly with a greased spatula.
Dust top with remaining cornstarch mixture.
With hands, pat marshmallow to spread evenly to corners.
Lt sit until firm, about 6 hours.
Peel edges of parchment from marshmallow.
Wth chef's knife or kitchen shears, cut into 1-1/2 inch cubes.
Store in airtight container up to 1 month.
Vanilla Marshmallows #2
- 2 cups granulated white sugar
- 3 envelopes unflavoured gelatin
- 1/8 tsp. salt
- 1 cup water
- 1 tsp real vanilla extract
- icing (powdered) sugar--optional
Combine sugar, gelatin and salt in a pot.
Stir in water.
Stir in water.
Heat till sugar is dissolved, then bring just to boiling.
Remove from heat.
Let cool 5 minutes.
Stir in vanilla.
Pour into a large mixer bowl.
Beat at electric mixer's high speed 10 minutes or until the consistency of thick cream.
Pour into a buttered 9 x 13 inch pan.
Cool.
Cut with kitchen shears dipped in hot water.
Roll in powdered sugar if desired.
Old-Fashioned Rose Water Marshmallows
Marshmallows can be made 4 days ahead of eating.
Store tightly wrapped in plastic at room temperature.
To serve, display in a beautiful old apothecary jar.
- 1/2 cup icing sugar, divided, plus more for dusting
- 1/2 oz. unflavored powdered gelatin
- 2 large egg whites
- 2 cups sugar
- 1/4 tsp rose water or orange-flower water
- 1 drop red or orange food coloring (optional)
Lightly coat 9x13" baking pan with non-stick spray.
Sprinkle pan with 1/4 cup icing (powdered) sugar.
In a small bowl, combine gelatin and 1/2 cup cold water.
Let stand until gelatin softens, 10-15 minutes.
Using electric mixer, on medium-high speed, beat egg whites until soft peaks form, about 3 minutes.
Fit a medium heavy saucepan with clip-on candy thermometer.
Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar, and brushing down sides with a wet pastry brush.
Boil sugar mixture without stirring until thermometer registers 250 degrees F, about 8-10 minutes.
Remove from heat.
Add gelatin mixture, stirring until dissolved.
With mixture running, drizzle hot sugar mixture down side of bowl into egg whites.
Add rose water.
Increase speed to high.
Beat 5-7 minutes, until mixture has cooled slightly and tripled in volume.
Beat in food coloring if desired.
Spread marshmallow mixture into prepared pan.
Let cool at least 4 hours or overnight.
Dust tops of marshmallow with remaining 1/4 cup powdered sugar.
Turn out of pan and cut into 1" pieces.
Dust with more powdered sugar.
