Marshmallows

Disclaimer: This is not my recipe all the credit goes to Sarah Kieffer the recipe is from her 100 Cookies cookbook linked: here

Recipe

Makes: 24 large or 48 small Marshmallows

Disclaimer: This is not my recipe all the credit goes to Sarah Kieffer the recipe is from her 100 Cookies cookbook linked: here

Ingredients

  • ¾ cup (90 g) confectioners’ sugar
  • ¼ cup (28 g) cornstarch
  • 2 large egg whites
  • ¼ tsp cream of tartar
  • 5 tsp gelatin
  • ½ cup (120 g) cold water, plus ½ cup (120 g) room temperature water
  • 2 cups (400 g) granulated sugar
  • ¼ cup (85 g) corn syrup
  • ¼ tsp salt
  • 1 tbsp pure vanilla extract

Directions

  1. Lightly grease a 9×13 inch (23×33 cm) baking pan.
  2. In a small bowl, whisk together the confectioners’ sugar and the cornstarch. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk, whip the egg whites and cream of tartar on medium-high speed until soft peaks form, 2 to 3 minutes.
  4. In a small bowl, combine the gelatin and the cold water.
  5. In a medium, heavy bottom saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, salt, and the room-temperature water. Bring to a bowl over medium-high heat, until the temperature reaches 240°F (120°C); this will take a few minutes. Immediately remove the saucepan from the heat and whisk in the gelatin.
  6. Tuen the stand mixer on low speed, and carefully pour the hot sugar syrup along the side of the mixing bowl, being careful not to hit the whisk attachment as you pour. When all the syrup is in the bowl, increase the speed to medium-high and continue whisking until the mixture has doubled in volume, is quite thick and glossy, and the sides of the bowl have cooled, 8 to 10 minutes. Add the vanilla and mix on low speed until combined.
  7. Scrape the marshmallow into the prepared pan. Use an offset spatula to smooth the top of the mixture. Sift 2 to 3 tbsp of the confectioners’ sugar mixture over the tops of the marshmallow. Let the marshmallow sit overnight at room temperature, uncovered, until firm.
  8. Remove the marshmallow from the pan and cut with a knife, scissors, or pizza wheel dusted with some of the confectioners’ sugar mixture. Toss the cut marshmallows into the remaining confectioners’ sugar mixture (a few at a time) and coat completely. Move the coated marshmallows to a fine-mesh sieve and shake off any excess coating. Transfer the marshmallows to an airtight container, and store at room temperature for up to 1 week.

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