How To Make Homemade Marshmallows (Holiday Recipe) | Fresh P

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Marshmallows
Makes approximately 48 gluten-free marshmallows
INGREDIENTS
1 1/2 cup/333g water, divided
1/4 cup/40g unflavored gelatin
2 1/2 cup/500g granulated sugar
1 cup/319g light corn syrup/invert sugar (instructions for inverting sugar: https://goo.gl/jC1gla)
1 vanilla bean, split and scraped
1-2tablespoons pure vanilla extract
Confectioners’ sugar/cornstarch (for dusting):
1/4 cup/31g powder sugar
1/4 cup/28g cornstarch
DIRECTIONS
Pour 3/4 cup/167g water into the bowl of a stand mixer fitted with the whisk and sprinkle with gelatin to bloom, 5-8 minutes.
Place 3/4 cup/167g water, sugar and corn syrup in a large saucepan and bring to a boil.When the temperature reaches 240F/115C, remove fro heat.
Mix water-gelatin mixture on low speed and slowly stream hot syrup down the sides of the mixing bowl. Add vanilla, bean seeds and extract. When the syrup is fully incorporated, increase the speed to high. Whip mixture until thick and nearly room temperature, 12-15 minutes. While marshmallow mixture is whipping, prepare a 9X13” or 10”sq baking mold/pan by coating it lightly with oil. Sift together the powdered sugar and the cornstarch in a small bowl, generously dust coated pan with 1/2 the mixture. Coat your hand and rubber scrapper in oil, pour and scrape marshmallow mixture into pan. Smooth out, dust the top with the remaining powdered sugar mixture. Cover with plastic wrap and let sit for 4 hours before cutting. Turn marshmallows onto parchment and cut into desired shapes. Dust the sides with he remaining powdered sugar-starch mixture. Store in an airtight container for two weeks for optimal freshness.

Adapted from the WONDERFUL book Little Flower Baking by Christine Moore (Prospect Park Books, 2016)


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