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
3 (¼ oz.) packets
unflavored gelatin (about 2 ½ tbsp.)
1 ½ cups
granulated sugar
1 cup
light corn syrup
1 cup
cold water, divided, plus more as needed
¼ tsp.
salt
1 tbsp.
Kowalski's Organic Madagascar Vanilla Bean Paste
Directions
- In a medium mixing bowl, sift together confectioners' sugar and cornstarch; set aside.
- Butter a 9x13" glass baking dish. Sprinkle lightly and evenly with a small amount of sugar-cornstarch mixture; set baking dish and remaining sugar mixture aside.
- Add gelatin and ½ cup water to the bowl of an electric stand mixer fitted with the whip attachment; stir by hand to combine. Let gelatin mixture stand while cooking next ingredients.
- In a medium saucepan, combine granulated sugar, corn syrup, salt and remaining water 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 mixture from hardening on edges.
- Continuing cooking mixture until temperature reaches exactly 235°. Immediately remove pan from heat; let cool in pan for 5 min.
- Begin whipping gelatin mixture on low speed; with mixer running, pour hot sugar syrup slowly and evenly into gelatin mixture.
- Increase speed to high; whip until mixture is shiny and very thick (10-15 min.), adding vanilla in last minute of whipping.
- Working quickly and gently, spread mixture evenly into the bottom of the prepared baking dish, forming an even layer that reaches all edges and corners. Let stand at room temperature until top is very dry and marshmallow can be gently pried away at 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 the bottom side (now top) dry a couple more hours until dry to the touch.
- Dust top of marshmallow with sugar mixture; cut into squares using a hot knife, wiping knife clean between cuts.
- Toss marshmallows into remaining sugar-cornstarch mixture until no longer sticky on edges.
- Store at room temperature in an airtight container for up to 2 weeks.
