MORE PICTURES TOMORROW AFTER THEY HAVE SET!
MARSHMALLOWS-YES!!! HOMEMADE!!!!
Ingredients:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile,
combine the sugar, corn syrup, salt, and 1/2 cup water in a small
saucepan and cook over medium heat until the sugar dissolves. Raise the
heat to high and cook until the syrup reaches 240 degrees F on a candy
thermometer. Remove from the heat.
With
the mixer on low speed, slowly pour the sugar syrup into the dissolved
gelatin. Put the mixer on high speed and whip until the mixture is
very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Dust on more powdered sugar and let sit overnight before cutting. As you cut them, sprinkle more powdered sugar on the edges as they will be sticky.
Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Dust on more powdered sugar and let sit overnight before cutting. As you cut them, sprinkle more powdered sugar on the edges as they will be sticky.
Recipe from Ina
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