Homemade Marshmallow from Serendipity Sundaes
Ingredients (makes 80 small marshmallows)
Oil for greasing the pan and the knife or pizza cutter
1 cup confectioner’ sugar plus extra for dusting
1 3/4 cups granulated sugar
1 cup light corn syrup
3 (1/4 ounce) envelopes unflavored gelatin
1 tablespoon vanilla extract
Drop of food coloring (optional)
1/2 cup cornstarch
- Oil a 9×13-inch pan, sprinkle with a little confectioners’ sugar, and set aside (a nonstick pan works especially well)
- Combine the granulated sugar, 3/4 cups plus 2 tablespoons water, and the corn syrup in a medium saucepan. Cover and bring to a boil without stirring. Uncover, place a candy thermometer in the pan, and heat the syrup to 240 degrees or the soft ball stage. This mill most likely take at least 15 minutes.
- When the syrup has started to boil, put 1/2 cup water in a large heat-safe bowl of an electric mixer and sprinkle the gelatin over it, stirring to wet completely. Let gelatin soften at least 1 minute. Slowly pour the hot syrup into the gelatin in a steady stream, beating at a low speed. Increase the speed to high and beat, scraping frequently. When the mixture turns white and begins to thicken, add the vanilla extract. (For pretty pastel marshmallows, add a drop of food coloring.)
- Continue beating on high until mixture is quite thick and scrape into prepared pan. Let cool completely, for 2 hours or more.
- Sift a little confectioners’ sugar over the top of the marshmallows and over a sheet of wax paper at least as large as the pan. When cool, run a knife around all sides to loosen. Invert the pan onto paper and pry out one corner with the knife until the rest follows. Dust what was formerly the bottom with more confectioners’ sugar.
- Combine 1 cup of confectioners’ sugar with 1/2 cup cornstarch in a shallow bowl or pie plate.
- Oil a knife or pizza cutter and slice the marshmallow crosswise into 10 strips (or more or less depending on the size preferred). Cut one strip into 8 pieces (again more or less to preference) and toss them in the confectioners’ sugar mixture to coat completely. Shake off excess in a sieve or colander and repeat with remaining strips.
- Store in an airtight container or sealed plastic bag.
While this isn’t you’re everyday “quick n’ easy” recipe, the end result is definitely worth the trouble! These marshmallows are delicious! Especially in hot cocoa! Even better…have a chocolate fondue night with these, some pretzels, strawberries and bananas – you’re family will love you forever!
Source: Serendipity Sundaes – Ice Cream Constructions & Frozen Concoctions by Stephen Bruce with Sarah Key – www.serendipity3.com
Google Image Source – www.bonappetit.com