From "The Martha Stewart Cookbook"
Recipe posted by rachelak
MARTHA'S MARSHMALLOWS
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Ingredients
- 4 packets gelatine (unflavoured)
- 1 ½ cups water
- 3 cups sugar
- 1 ¼ cups light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 1 ½ cups confectioners' sugar (plus additional for rolling)
Method
- Oil an 11x17-inch baking dish with vegetable oil. Line dish with foil, and lightly coat foil with more oil.
- In the bowl of a standing electric mixer, soften the gelatine with 3/4 C. of the water. Place the sugar, corn syrup, the remaining 3/4 C. water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.
- With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatine until mixture is very stiff, about 15 minutes. Beat in the vanilla.
- Pour the mixture into foil lined dish. Allow mixture to rest, uncovered, at room temperature 10-12 hours.
- Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking. Once made, keep in an airtight container - best eaten within two days of making.
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