Saturday, December 22, 2012

Vanilla Marshmallows

If peppermint isn't your favorite flavor, try these vanilla marshmallows. The recipe is almost identical to the peppermind marshmallow recipe I posted recently. You can whip them up rather quickly and they will make your Christmas hot cocoa just a little bit more luscious. I bet Santa wouldn't complain if you left him a little on Christmas Eve with some cookies and hot cocoa.

Homemade Vanilla Marshmallows
1/2 cup powdered sugar
1/3 cup corn starch
2 envelopes unflavored gelatin
2/3 cup water
1 1/3 cups granulated sugar

2/3 cup light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
Into a small bowl, sift together the powdered sugar and cornstarch. Line a 13x9 pan with foil and coat with non-stick spray. Sift about 2 tablespoons of the sugar cornstarch mixture into the pan, tilting the pan to coat the sides. Leave any excess in the pan.

Place 2/3 cup of water in a large bowl (preferably the bowl of a stand mixer). Sprinkle with gelatin and let soften for about 5 minutes.

In a medium saucepan, heat sugar, corn syrup, and salt over medium heat until the sugar is melted and the temperature of the mixture reaches 240 degrees on a candy thermometer (about 7 minutes). Stir occasionally. Add the melted mixture to the bowl of the stand mixer in a slow steady stream with the mixer running on the lowest speed. Add the vanilla.

Then, switch to high speed and beat with the mixer until light and fluffy (about 10 to 15 minutes). Spread the mixture into the prepared pan and smooth top with a spatula. Dust the top with 2 tablespoons of the sugar cornstarch mixture. Let set at room temperature for at least 3 hours.

Lift the marshmallow from the pan using the foil. With a knife, cut into 1 inch pieces (you can also use a cookie cutter to cut shapes). Dip the knife or cookie cutters in some of the remaining cornstarch sugar mixture to prevent sticking.
Toss the cut marshmallows in the remaining cornstarch sugar mixture. Store covered at room temperature. Enjoy!!

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