I have been wanting to make marshmallows for a long time, but it always seems so intimidating. Who in their right mind would spend the time to make marshmallows when they are 99 cents a bag?! Well, these marshmallows I have to say are different than the Jet puff variety. They don't have that funny after taste that the kraft stuff have. These were actually easier to make than I thought. The hardest part was definitely cutting them. These suckers are very sticky!! I will definitely make these again, maybe a different flavor next time!!
3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
- In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
- Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture.
- Scrape into a 9 x 9 inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
- Let mixture sit for a few hours. Remove from pan, cover the marshmallow slab with confectioners' sugar and cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.
- I think next time I will use a 9x13 pan and make thinner and smaller pieces. I would also use less sugar, maybe 1 1/2 cups instead of the 2 cups recommended. It was a little too sweet for my taste after being covered with the confectioner's sugar.