Spiced Marshmallows

Recipe by BeckyF
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix in a heavy-bottomed noncorrosive 2-quart saucepan the sugar, corn syrup and 3/4 cup of the water.
  • Place over medium heat and using a candy thermometer cook to 260 degrees (the hard ball stage).
  • In a bowl, bloom the gelatin sheets (or other forms of geatin) in the remaining 3/4 cup of cold water for 5 minutes.
  • (NOTE: bloom is a method of softening and swelling the gelatin so it will dissolve smoothly when heated).
  • Stir the dissolved gelatin into the 260 degree sugar mixture.
  • Remove from heat and set aside.
  • Let cool for 5 minutes.
  • In a large mixing bowl using an electric mixer, beat the egg whites until they form stiff peaks.
  • Slowly pour the gelatin mixture into the egg whites.
  • Add spices.
  • Beat until cool, about 12 minutes.
  • Sift the powdered sugar and cornstarch into a bowl.
  • Using 1/4 of the sugar mix and the sifter, dust a 17 x 11 inch cookie sheet.
  • When the egg white mix is cooled, pour onto the cookie sheet and smooth out with a pastry spatula.
  • (Another option is to fill a pastry bag and pipe mixture out to desired size and shape).
  • Allow to sit for about one hour.
  • Then, using kitchen shears, cut marshmallows into appropriate size.
  • Coat marshmallows with remaining sugar/cornstarch mixture.
  • Store marshmallows in an airtight box until ready to use in recipes or atop your favorite hot chocolate recipe.
  • Makes 48 marshmallows.
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