Marshmallow 2

Marshmallow 2

Makes 1 pounds  [800 grams] 

Source: Joy of Cooking

                                                              

This is the best recipe for marshmallow, but requires a bit more effort than the other Marshmallow recipe.

3

Tbs

unflavored gelatin (4 pkgs. Knox)

1

ounce

28

grams

cup

cold water

 

 

125

ml

2

cups

sugar (caster)

14

ounces

400

grams

 

cup

light corn syrup (golden syrup

 

 

190

ml

cup

water

 

 

125

ml

tsp

salt

 

 

2.5

ml

2

Tbs

vanilla

 

 

30

ml

 

 

cornstarch for dusting  (cornflour)

 

 

 

 

Put the gelatin and cup [125 ml] cold water in the mixer bowl and let stand 1 hour.

Prepare an 8"x12"  [20 cm x 30.5 cm) pan by dusting it with cornstarch (cornflour).

In about hour start to prepare the syrup.  Mix sugar, syrup, water and salt in a heavy pan.  Heat over low heat, stirring, until the sugar is dissolved.

When mixture starts to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Continue to cook, uncovered and unstirred, over high heat to the firm-ball stage (244F [117C]).  Overcooking will  make marshmallows tough.

Remove the mixture form heat and pour slowly over the gelatin, beating constantly.  Continue to beat about 15 minutes after all the syrup has been added.  When the mixture is thick but still warm, add vanilla and stir to incorporate.

Pour the mixture into the prepared pan and let dry for 12 hours.
Remove from pan and cut it into squares with scissors dusted in cornstarch.
Make sure each piece is fully dusted with cornstarch.
Store in a closed tin.

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