Mike Garten
These fluffy treats will melt in your mouth and leave you begging for s’more!
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packets (1/4 oz each) unflavored gelatin
c.
granulated sugar
tbsp.
pure vanilla extract
c.
confectioners’ sugar
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- Place cold water in the bowl of a stand mixer; sprinkle with unflavored gelatin.
- In a 2-quart saucepan, combine granulated sugar, corn syrup, ½ cup water and ¼ teaspoon salt; cook on medium-high to 240°F on candy thermometer, 6 to 13 minutes; remove from heat.
- With mixer on low speed, carefully drizzle sugar syrup into gelatin. Beat on high 15 minutes or until very thick. Beat in vanilla extract.
- In a medium bowl, whisk together confectioners’ sugar and cornstarch. Line a 13″ by 9″ baking pan with parchment; dust heavily with cornstarch mixture. Transfer marshmallow mixture to prepared pan, spreading with greased spatula. Dust top with remaining cornstarch mixture; with hands, pat to spread evenly to corners. Let stand 6 hours or until firm.
- Peel edges of parchment from marshmallow. With a chef’s knife or kitchen shears, cut into 1-inch cubes. Store in airtight container up to 1 month. Makes about 7 dozen marshmallows.
SWITCH IT UP:
Spicy Chocolate
Beat ¼ cup unsweetened cocoa, ½ teaspoon cayenne and ½ teaspoon ground cinnamon into mixture after sugar syrup. Replace cornstarch with 1/4 cup cocoa.
Rosy Raspberry
Beat in 1 teaspoon each rose water and raspberry extract with vanilla extract. Transfer half of mixture to a medium bowl; stir in pink food coloring. Dollop white and pink marshmallow into prepared pan, alternating; use knife to create swirl pattern.
Citrus-Almond
Beat in 2 teaspoon almond extract and 1 teaspoon lemon extract with vanilla extract. Transfer half of mixture to a medium bowl; stir in yellow food coloring. Dollop white and yellow marshmallow into prepared pan, alternating; use knife to create swirl pattern.
Did you make this recipe? Comment below!
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Source : Goodhousekeeping