by pieceofcake
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pieceofcake's Notes:
Expand2 tablespoons unflavored powdered gelatin Ask a question about this ingredient
1/2 cup cold water Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1/2 cup light corn syrup Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
3/4 teaspoons pure vanilla extract Ask a question about this ingredient
6-7 drops bubble gum flavoring (I like LorAnn candy oils) Ask a question about this ingredient
2-3 drops soft pink food coloring Ask a question about this ingredient
1/3 cup confectioners' sugar, plus more for dusting Ask a question about this ingredient
Grease a quarter-sheet pan (or similar baking pan that measures about 8x12 inches) with a small amount of shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.
Ask a question about this stepCombine the gelatin and 1/3 cup cold water in a small bowl and let the gelatin soften for 5 minutes.
Ask a question about this stepPlace the sugar, 1/4 cup corn syrup, 1/4 cup water and pinch of salt in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally--you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).
Ask a question about this stepMeanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until it is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.
Ask a question about this stepOnce the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes--the candy will turn white and fluffy during this time. Beat in the vanilla. Beat in the bubble gum flavoring, just a couple drops at a time, stopping the mixer to taste the marshmallow, adding more drops until you reach the desired intensity of bubble gum flavor. Beat in the food coloring, drop by drop, until you get the color you're looking for.
Ask a question about this stepPour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners' sugar evenly and generously over the top. Let sit for about 6 hours.
Ask a question about this stepUse a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners' sugar-dusted work surface. Dust the marshmallow slab with more confectioners' sugar and cut into whatever size pieces you wish (a pizza cutter works great here for squares). Dip the sticky edges of the marshmallows in more confectioners' sugar, patting off the excess. Store in an airtight container for up to 1 week.
Ask a question about this stepSarah K. -- Made the edit, thanks for your keen eyes! :)
definitely brings a smile to my face! wish i could bite into one right now!
I've always started with an Italian meringue to make marshmallows. These look much easier.
The first ingredient amount seems to be repeated. Is it supposed to read "2 Tablespoons" twice?
Aw, thank you all for the sweetness. Hope you try them and report back!
I give up. You win.
Yes, there is a smile on my face!!
If Oprah doesn't add this to her "favorite things" she's crazy...congrats on the cookbook coming out soon, please keep us posted! You know, we all think we have a cookbook inside of us--you never know who'll you'll inspire to write!