Walnut Marshmallows Recipe
Ingredients
| 1 1/2 cups Diamond Walnuts, finely chopped | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Vanilla | 2 Teaspoon | |
Directions
Evenly layer 1 cup of the walnuts in 9-inch square pan; set aside.
In small bowl, soften gelatin in 1/2 cup of the water; set aside.
In large heavy saucepan, combine remaining 3/4 cup water and the sugar.
Cook over medium heat until 234CF registers on candy thermometer (soft-ball stage).
Add softened gelatin and let stand until slightly cooled, about 130°F.
Add vanilla.
Beat at high speed until mixture is very thick.
Spread into walnut-coated pan and sprinkle remaining 1/2 cup walnuts on top.
Let stand several hours or overnight.
Cut into squares and roll sides in walnuts remaining in pan.
In small bowl, soften gelatin in 1/2 cup of the water; set aside.
In large heavy saucepan, combine remaining 3/4 cup water and the sugar.
Cook over medium heat until 234CF registers on candy thermometer (soft-ball stage).
Add softened gelatin and let stand until slightly cooled, about 130°F.
Add vanilla.
Beat at high speed until mixture is very thick.
Spread into walnut-coated pan and sprinkle remaining 1/2 cup walnuts on top.
Let stand several hours or overnight.
Cut into squares and roll sides in walnuts remaining in pan.
Chef
