Oh, baby it’s cold outside. Winter arrived this week with a little snow, and I mean a little, and sub zero temperatures. When the fluffy stuff is flying outside I make fluffy white marshmallows inside.
I traditionally make these in December and share as Christmas gifts to friends and family. I confess, I wasn’t going to make them this year but it’s tradition and who can argue with that. Even though it’s January better late than never some would say.
You could could had a bit of food coloring or peppermint to change things up if you choose.
|One of the main ingredients|
|Waiting for the sugar to reach 244 degrees|
|Whipping the mixture|
|Marshmallow in the pan “curing”|
|Marshmallow ready for hot chocolate|
|Marshmallows are ready for hot chocolate|
- 2 1/2 tablespoons unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 tsp. pure vanilla extract
- Confectioners’ sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out.