SHORT & SWEET MARSHMALLOWS
3 tablespoons plain gelatin
2 cups sugar
¾ cup light corn syrup
¼ teaspoon fine sea salt
1-1/2 teaspoons pure vanilla extract
- Foil-line a 13x9-inch cake pan; lightly oil.
- In a standing mixer bowl, soften the gelatin in ½ cup cold water.
- Meanwhile, cook sugar, corn syrup, salt & ½ cup water to 240˚F on a candy thermometer.*
- With beaters running, slowly pour the hot syrup into gelatin. Beat @ high speed 15 minutes or until thick and gooey; add the vanilla near the end.
- Spread the fluff in the prepared pan. Smooth the top with a spatula. Let stand at room temperature, covered with a piece of waxed paper, for at least 8 hours. Turn the mixture out onto a powder sugared surface. Cut marshmallows into any shape & size you like.
*For the cold-water test, spoon a few drops of the hot sugar mixture into a small cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove the ball from the water; the firmness will indicate the temperature of the syrup mixture. For marshmallows you want the sugar cooked to "soft-ball" stage, so the syrup flattens out over your fingers when you lift it from the cold water.
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