Marshmallow 2

Makes 1¾ 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

½

cup

cold water

125

ml

2

cups

sugar (caster)

14

ounces

400

grams

¾

cup

light corn syrup (golden syrup

190

ml

½

cup

water

125

ml

½

tsp

salt

2.5

ml

2

Tbs

vanilla

30

ml

cornstarch for dusting (cornflour)

Put the gelatin and ½ 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 ½ 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 (244°F [117°C]). 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.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.