It took a couple of tries to get my marshmallow-making skills down, but I think I finally got it on Saturday night.
Here's what you need:
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups powdered sugar
- hand mixer
- candy thermometer
- 9x13 pyrex baking dish
- a mixing bowl
- small (about 1-inch) cookie cutters or a knife
- Brush the Pyrex baking dish with vegetable oil. Line it with parchment paper. Brush the parchment paper with oil.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil. Boil it until the candy thermometer reads 238 degrees.
- Meanwhile, put 3/4 cup cold water into a mixing bowl, add gelatin, and let soften for 5 minutes.
- Add the sugar mixture to the gelatin, and beat it with a hand mixer until it is stiff, about 12 minutes. Beat in vanilla.
- Pour the marshmallow mixture into the Pyrex dish you prepared earlier. Let it sit for at least 3 hours. (I made it right before going to bed and let the dish sit overnight. That worked really well.)
- Sift 1 cup powdered sugar onto the counter. Unmold marshmallow onto the sugar and remove the parchment paper.
- Dip your 1-inch cookie cutter in vegetable oil and cut marshmallows.
- Dip the marshmallows in the remaining ½ cup of powdered sugar to coat.
A few notes about this recipe:
*The first time I made this recipe, I didn't beat the marshmallows for the full 12 minutes, and they turned out really hard. Make sure you beat them the whole time.
*I forgot to add the vanilla both times, but the marshmallows still tasted okay.
* This is a modified version of Martha Stewart's recipe. She stole my idea of putting herbs in popcorn and published it in the October issue of Martha Stewart Magazine, so I think we're even now. Take that Martha.