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Martha's Marshmallows

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From "The Martha Stewart Cookbook"

Ingredients

Serves: 40

  • 4 packets gelatine (unflavoured)
  • 375 water
  • 750 sugar
  • 313 light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 375 confectioners' sugar (plus additional for rolling)

Method

Martha's Marshmallows is a community recipe submitted by rachelak and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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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