Basic Marshmallows Recipe
This Basic Marshmallows recipe is totally satisfying, Guaranteed! Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. If you don't want to be a big sinner, don't simply read this Basic Marshmallows recipe, try it as well.
Summary
Ingredients
2 envelopes unflavored gelatin (2 tablespoons)
1/2 cup cold water
2 cups sugar
3/4 cup light corn syrup
3/4 cup water
2 teaspoons vanilla
1/4 cup confectioners' sugar mixed with 1/4 cup cornstarch
Directions
Combine gelatin and 1/2 cup cold water in large electric-mixer bowl.
Let mixture stand while preparing sugar syrup.
Lightly oil 2-quart saucepan.
Combine sugar, corn syrup, and 3/4 cup water in saucepan.
Cook over medium heat, stirring constantly, until sugar dissolves.
Cover; bring to boil.
Remove cover as soon as mixture boils; cook, without stirring, to 245 °F (firm-ball stage).
Remove from heat.
Attach electric beater; with mixer beating, pour hot syrup slowly into softened gelatin.
Entire process should take about 15 minutes.
Add vanilla at very end of beating process.
At this point marshmallow mixture should be very light and fluffy.
Lightly oil 8 x 8 X 2-inch pan.
Sprinkle half the confectioners' sugar cornstarch mixture over bottom; pour marshmallow mixture over this.
Chill overnight in refrigerator.
When ready to cut marshmallows, sprinkle rest of confectioners' sugar cornstarch mixture over top of marshmallow.
Lift entire piece out of pan onto cutting board.
Use very sharp scissors, dipped into cold water periodically, to cut marshmallow into 1-inch pieces.
Roll pieces in confectioners' sugar cornstarch mixture; there will be enough left in bottom of pan for this step.
Let marshmallows dry on cooling rack an hour or two.
Store in airtight container.
Will stay moist at least 3 weeks.
Let mixture stand while preparing sugar syrup.
Lightly oil 2-quart saucepan.
Combine sugar, corn syrup, and 3/4 cup water in saucepan.
Cook over medium heat, stirring constantly, until sugar dissolves.
Cover; bring to boil.
Remove cover as soon as mixture boils; cook, without stirring, to 245 °F (firm-ball stage).
Remove from heat.
Attach electric beater; with mixer beating, pour hot syrup slowly into softened gelatin.
Entire process should take about 15 minutes.
Add vanilla at very end of beating process.
At this point marshmallow mixture should be very light and fluffy.
Lightly oil 8 x 8 X 2-inch pan.
Sprinkle half the confectioners' sugar cornstarch mixture over bottom; pour marshmallow mixture over this.
Chill overnight in refrigerator.
When ready to cut marshmallows, sprinkle rest of confectioners' sugar cornstarch mixture over top of marshmallow.
Lift entire piece out of pan onto cutting board.
Use very sharp scissors, dipped into cold water periodically, to cut marshmallow into 1-inch pieces.
Roll pieces in confectioners' sugar cornstarch mixture; there will be enough left in bottom of pan for this step.
Let marshmallows dry on cooling rack an hour or two.
Store in airtight container.
Will stay moist at least 3 weeks.
