Ever since I found this recipe, I can’t stop making marshmallows, so I decided to make them for take home gifts for my bestie’s bridal Maui themed shower, 250 to be exact.
You can dress them up with coconut shavings,flavour them with your favourite exact or fruit puree, layer them with different flavours to make a marshmallow cocktail. Green tea and honey milk = green tea latte anyone? With fruit puree, I replaced the water with strawberry puree and a few dashes of extract, and it made a very tasty strawberry marshmallow treat.
nonstick cooking spray
1 C cold water, divided 3 1/4-oz envelopes unflavored gelatin
2 C sugar
2/3 C light corn syrup
1/4 t salt
2 t your favourite flavouring extract
1/2 C corn starch
1/2 C powdered sugar
Line 13×9 pan with foil. Coat foil evenly with cooking spray.
Pour 1/2 C cold water into bowl of mixer fitted with whisk attachment. Sprinkle gelatin over water and let stand until gelatin softens and absorbs water, at least 15 minutes (the longer the better).
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 C water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush, making sure no crystals are apparent. At this point, the syrup will be a little cloudy.
Attach candy thermometer to side of pan. Increase heat and bring syrup to a boil. Boil, without stirring, until syrup reaches 240dF or in soft ball stage, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin in a thin stream down the side of the bowl (avoid pouring onto the whisk, as it might splash).
Gradually increase speed to high and beat until mixture is very thick and stiff, about 10-12 minutes. Add flavouring and beat to blend, about 30 seconds longer. The marshmallows should bloom to a brilliant white!
Scrape into foil-lined pan and smooth top. Let stand uncovered at room temperature until firm, about 4 hours.
Sift together corn starch and powdered sugar. Sift generous amount onto work surface, making a slightly larger than 13×9 rectangle. Turn marshmallow slab onto powder. Peel off foil. Sift more powder onto the slab. Coat large sharp knife (or cookie cutters) with nonstick cooking spray. Cut marshmallows into squares or other desired shapes. Toss with more starch-sugar mix to coat. Transfer marshmallows to a rack, shaking off excess powder.
They’ll stay fresh and fluffy for up to 2 weeks in an airtight container. Enjoy 🙂