Marshmallows - why not?

Marshmallows are sticky, sweet and just plain ridiculous. But they're also fun to make and eat, so here's our bakery marshmallow recipe.

You will need a candy thermometer, a brownie pan (9" x 13"), and a kitchenaid mixer with a whisk. If you want to flavor your marshmallows, you can either add an extract at the end of mixing (with some food coloring if you choose) or you can substitute 1/2 or less of the water that the gelatin blooms in with another liquid (like fruit puree or fruit juice).

Just watch out for using tropical fruits like pineapple, mango, kiwi because they contain an enzyme that causes the gelatin not to set. Otherwise you would have marshmallow fluff...

Vanilla Marshmallows

Cold Water 4 oz

Gelatin (powdered) 2 Tbsp

Water 4 oz

Corn Syrup 7-3/4 oz

Sugar 16-1/4 oz

Salt ¼ tsp

Vanilla 2 tsp

Need: Greased Brownie Pan, lined with plastic & greased again, Powdered Sugar for dusting, Ice Bath, Candy Thermometer

Directions

1. Thoroughly dissolve the gelatin in the cold water in the bowl of a standing mixer, fitted with whisk attachment.

2. Pour the water, corn syrup, sugar & salt into a saucepan fitted with a candy thermometer, in that order. Bring to a boil, without stirring, and then cook to 240 F. Take the pan off the burner. Leave the thermometer in the pan and shock the bottom of the pan in a bowl of ice water to stop it cooking. Allow the syrup to cool in the saucepan until the temperature is 210 F.

3. Pour the syrup over the bloomed gelatin in the mixer bowl. Begin mixing at medium speed. Once the marshmallow thickens, you may increase the mixer speed to high. Whip the mixture for 5 – 10 minutes, until the marshmallow is fluffy, very thick and still warm. By the time it is done, the mixer should be laboring. Pour in vanilla to taste and whisk until just combined.

4. Transfer the marshmallow to the lined, greased pan. Cover with a second piece of greased plastic wrap and press out to even the top. Allow to cure for several hours or even overnight.

5. Sift powdered sugar onto a cutting board. Remove the plastic wrap and flip the marshmallow slab onto the board. Sift sugar on the top.

6. Cut the marshmallows with scissors or a knife dipped in powdered sugar. Roll the cut edged in more powdered sugar. Store, in a container indefinitely.