Marshmallows
Ingredients
A note about dairy: When cooking spray is used to grease the baking dish instead of butter, this recipe is dairy free.
⅓ cup
confectioners' sugar
3 tbsp.
cornstarch
- Kowalski's Unsalted Butter, for greasing the baking dish
¾ oz.
(3 packets or about 2 ½ tbsp.)
unflavored gelatin
1 cup
cold water, divided, plus more for brushing the saucepan
1 ½ cups
granulated sugar
1 cup
light corn syrup
¼ tsp.
salt
1 tbsp.
Kowalski's Organic Madagascar Vanilla Bean Paste
Directions
- In a medium mixing bowl, sift together confectioners’ sugar and cornstarch.
- Butter a 9x13" glass baking dish; sprinkle lightly and evenly with a small amount of sugar-cornstarch mixture. Set baking dish and remaining sugar-cornstarch mixture aside.
- Add gelatin and ½ cup water to the bowl of an electric stand mixer fitted with a whip attachment; stir by hand to combine. Let gelatin mixture stand while preparing syrup.
- In a medium saucepan, combine granulated sugar, remaining ½ cup water, corn syrup and salt over medium heat; cook and stir until sugar is dissolved.
- Stop stirring; using a pastry brush and additional water, brush down sides of pan as needed to prevent sugar from crystallizing around the edges.
- Continue cooking until sugar mixture reaches exactly 235°; immediately remove from heat and let cool in pan for 5 min.
- Begin whipping gelatin mixture on low speed; with mixer running, slowly and evenly pour hot syrup into gelatin mixture.
- Increase speed to high; whip until mixture is shiny and very thick (10-15 min.), adding vanilla during last minute of whipping.
- Working quickly, gently spread marshmallow mixture evenly in the prepared baking dish, making sure it reaches the edges and corners; let stand at room temperature until top is very dry and marshmallow can be gently pulled away from the corners (at least 12 hrs.).
- Using a knife, loosen marshmallow around edges of dish. Using your fingers, invert marshmallow in one piece onto a sheet of parchment paper dusted with sugar-cornstarch mixture; let stand until top of marshmallow slab is dry to the touch (about 2 hrs. more).
- Dust top of marshmallow with sugar-cornstarch mixture; cut into squares using a hot knife, wiping knife clean between cuts.
- Toss marshmallows in remaining sugar-cornstarch mixture until edges are no longer sticky.
- Store at room temperature in an airtight container for up to 2 weeks.
