Impress with your own homemade marshmallows! They're a great treat to eat on their own or floating in hot chocolate...perfect for the winter weather :)
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KitchenAid Mixer 6 qt. - amzn.to/1y9hEEp
Candy Thermometer - amzn.to/1tC3e9h
IYC Baking Parchment Roll - amzn.to/1vDu70Y
Wilton Non-Stick Cookie Pan Set - amzn.to/178A116
Ateco Snowflake Cookie Cutter Set - amzn.to/1tyPTPb
Ingredients:
2 envelopes Gelatin, unflavored
1½ cups Sugar
2/3 cup Light corn syrup
1/8 tsp Salt
1 tsp Vanilla extract
Vegetable oil/cooking spray
- Coat a 12" x 17" rimmed baking sheet with cooking spray, line with parchment paper, and coat parchment with cooking spray. Set aside. - Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin.
- Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover and bring to a boil.
- Remove lid, clip on candy thermometer, and cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage).
- With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering).
- Gradually raise speed to high and beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
- Add vanilla and beat 30 seconds to combine.
- Pour mixture onto prepared baking sheet and smooth with a lightly oiled offset spatula.
- Let stand at room temperature, uncovered, until set, at least 3 hours or overnight.
- Coat snowflake-shaped cookie cutter with cooking spray to prevent it from sticking and cut out as many individual marshmallows as possible.
- Marshmallows can be stored in an airtight container at room temperature for up to 1 week.
Original recipe from here: www.marthastewart.com/334710/m...
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/ mrsgooses
2 янв 2015
