Marshmallows And Marshmallow Bunnies

Marshmallows

Ingredients:

3 (1 oz.) packages unflavored gelatin

! cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon Kosher salt

1 teaspoon vanilla extract

1/4 cup confectioner's sugar

1/4 cup cornstarch

Non-stick cooking spray

Directions:

Marshmallow Mixture:

Place the gelatin and 1/2 cup of the ice cold water in the bowl of a stand mixer with the whisk attachment nearby in a saucepan, combine the remaining water with the granulated sugar, corn syrup and salt.  Cover.  Cook over medium-high heat for 3 to 4 minutes.  

Uncover, attach a candy thermometer clip to the side of the pan and cook 7 to 8 minutes or until the mixture reaches 240*F degrees.   Immediately remove from heat  With the whisk and while running your mixer on slow speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all of the syrup, increase the mixer speed to high.  Whip about 12 to 15 minutes until the mixture becomes very thick and lukewarm.  Add the vanilla during the last minute of whipping.

Prepare Pan:

While the marshmallow mixture is whipping, prepare the pan.  Combine the confectioners sugar and cornstarch in a small bowl.  Spray a 13 X 9 inch metal baking pan with non-stick cooking spray.  With the sugar and cornstarch mixture, completely coat the bottom and sides of the baking pan.  Return the remaining sugar mixture to the bowl for later use.

 When the marshmallow mixture and pan are ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly.  Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.  Reserve the rest for later.

Allow to set-up for 4 hours.  Turn out on a cutting board.  Using a pizza wheel cut in 1" squares.  Dust the sides of the marshmallows by hand dipping in the reserved cornstarch and sugar.

Suggestion:

Instead of vanilla, add mint flavoring.  Cut the marshmallows in 1" squares.   Give as gifts at the holidays to be used in Hot Chocolate.  

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!