Marvellous Marshmallows

CountryLady's Note:

This recipe is based on one in a great book, Better than Store Bought, by Helen Witty and Elizabeth Schneider. Toss on top of my Snowy Boulevard - or use in any recipe that calls for marshmallows!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 16 pieces

• 1/3 cup water
• 1 envelope gelatin
• 2/3 cup granulated sugar
• 1/2 cup white corn syrup
• 2 teaspoons vanilla extract
• 1 pinch salt
• icing sugar

Directions:

1. Place the water and gelatin in a small saucepan, leave for 10 minutes to soften, then add the sugar and heat gently to dissolve all the ingredients.
2. In the bowl of an upright mixer, add the remaining ingredients except the icing sugar, pour in the warm gelatin mixture and whisk on medium-high speed for 15 minutes.
3. The mixture will whiten and become thick with soft peaks.
4. Meanwhile, line an 8-inch (20-cm) square pan with parchment paper.
5. Dust with icing sugar.
6. Pour the marshmallow mixture into the prepared pan, smooth top and allow to set.
7. Do not refrigerate.
8. Once set, cut into squares with a wet knife.
9. Dust with icing sugar.

Reviews

[Katrina]

Just made these, first attempt @ making homemade marshmallows......they are okay. The thing about them is that they are wayyyyyyy to sweet, maybe cut down on the sugar...alot.

[Bling Lady]

Very good. They were kind of messy, but still tasty. We dipped half in semi-sweet chocolate. Be careful, they melt very quickly, so your chocolate can't be too hot.

[LonghornMama]

Easy and perfect addition to a cup of hot cocoa. They really do take a long time to beat, so a Kitchen Aid mixer is a must. These work best when cut apart when firm, dusted again with powdered sugar, and allowed to set uncovered overnight at room temperature to let the edges dry out a bit. I could really taste the corn syrup, which may be because I used store brand?, and wonder if a bit more sugar might work well. In any event, this was a fun project and we gobbled down the results. Thanks, CountryLady, for sharing the recipe!