Homemade Marshmallows

Recently I watched Ina Garten make marshmallows on her program.  I thought that was pretty simple.  I have one granddaughter who loves marshmallows.  They are not sold in Italy.  I thought since she is coming to visit in February, we will make a batch during her stay.

Homemade Marshmallows

Ingredients:

1-2 cups powdered sugar, (for coating)

1 cup cool water, divided

3 (1/4 ounce) envelopes unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon fine sea salt

1 tablespoon vanilla extract

zest from one orange (optional)

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Directions: 

Line a 8 x 13 inch baking pan with foil, leaving a 2 inch overhang on the sides.  Lightly grease the foil and any exposed parts of the dish.  Sprinkle entire dish with confectioners sugar.  Set aside.

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Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the whisk attachment.  Set aside to soften.  Combine remaining 1/2 cup water, corn syrup, and salt in a small saucepan over medium-hign heat.  Bring to a boil, stirring to dissolve sugar.  When dissolved, attach a candy thermometer and boil without stirring, until temperature reaches 240 degrees F.  Remove from heat and let cool for 1 minute.

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Turn mixer on low speed.  With mixer running, slowly drizzle in hot syrup down side of bowl.  Slowly increase mixing speed to high and whip until marshmallow is very thick and fluffy, and tripled in size, about 15 minutes.  Near the end of mixing, add the vanilla extract.

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Cover a large spatula in cooking spray and scrape marshmallow into prepared pan.  Smooth top and sprinkle powdered over the surface.  Allow to set, uncovered at room temperature, for at least 3 hours.

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To cut, transfer foil anad marshmallow to cutting board.  Coat a very sharp knife with cooking spray and slice marshmallow into 1 to 1 1/2 inch squares.  Dredge sticky sides of the marshmallows in remaining powdered sugar.  Store in a sealed container for up to two weeks or eat right away!