Directions: |
Directions:1) Line 9"x9" or 8"x8" pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
2) In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
3) Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
4) Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed (this keeps the boiling candy from splashing and scalding you). Add the salt and beat for approximately 15-20 minutes (the mixture will be fluffy like the consistency of marshmallow fluff, and will be cooled to almost room temperature). After it reaches that stage, add in the extract and beat to incorporate. I prefer to use concentrated extracts to decrease the amount of additional liquid I am adding to the recipe, and I typically beat for about 2 minutes after the extract has been incorporated.
5) Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
6) Once marshmallows have set, turn the block-o-mallow out onto a cutting board that has been covered with powdered sugar. Generously cover the top of the solid piece of marshmallow and cut into 1" squares. It is best to use a heated knife (it can be run under water then dried) to cut the substance more easily. Cover with plastic wrap, or place in plastic bags or another air-tight container after cutting- leaving them exposed to the air can help them to dry out and become rubbery within a couple of hours. |
This recipe for Homemade Marshmallows is from