| Level: | Easy |
| Yield: | 12 servings |
Instructions
- Combine 3/4 cup cold water and two 1/4-ounce packets powdered gelatin in a small bowl. Mix 1/2 cup each confectioners’ sugar and cornstarch in a separate bowl. Sprinkle half of the cornstarch mixture in an 8-inch square pan. Cook 1/2 cup corn syrup, 1 1/2 cups granulated sugar, 1/2 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat until 235 on a candy thermometer, 6 to 8 minutes. Combine the syrup, gelatin mixture and the seeds from 2 vanilla beans in a large bowl. Beat with a mixer on medium high until thick and fluffy, about 6 minutes. Scrape into the pan and spread evenly with a buttered spatula. Sprinkle with the remaining cornstarch mixture. Let dry overnight, then slice into squares.
Reviews
I made these for my brother who was coming home for a visit from the NAVY and he is picky about his marshmallows. He loved them and so did everyone else! I made them into candies by coating them in chocolate and sprinkling them with graham cracker crumbs I had toasted with some butter and a little bit of sugar. HUGE hit!
I found this recipe easy but it did not fluff right away. Bump up the speed and wait about 10min. New holiday favorite! The ladies at work loved it!!
I have made these 4 or 5 times since the magazine came out. They are wonderful!! I used vanilla extract instead of the beans just because it is easier. The secret is to use the Kitchen Aid and beat it until it turns white and looks like melted marshmellow. Let it dry onver night in the corn starch and powdered sugar. They are perfectly soft and yummy!!
I tried this recipe as printed in the Food Network magazine. The directions can’t be right. It never thickened up despite my best efforts to repair. The “liquid” tasted great, but I will try a different version of this next time.
It’s not really a true marshmallow recipe unless there are egg whites in it. The consistency was all wrong. They were heavy like dough rather than light and fluffy. Not only that, I tried this formula 4 times and failed every time. And I’ve made marshmallows before! Save yourself the frustration and find another recipe that uses egg whites. I guess I have to stick with what I know from now on.