So, my friends, I haven't posted in a very, very long time. This recipe request comes from a few sources. One was when I sent marshmallows to those who donated to my sister's CTF NYC Marathon. One: If you don't know what Neurofibromatosis is, please check it out on this page.
Two was when I made a comment on Reader's Digest Facebook page about how their marshmallow recipe....wasn't great. So here's the recipe! Please do not be intimidated. Have confidence! Give the marshmallows love and they will love you!
Also! Before y'all get all over me about Corn Syrup, allow me to please explain. Corn Syrup in moderation really isn't too terrible. In candy recipes such as this one, it is CRUCIAL and irreplaceable. It works on a molecular level to create the happy candy I hope you will enjoy. It's a little difficult to explain how corn syrup works, but knowing it works on such a tiny level may make you less adverse to use it. I promise if there was a way around it, I'd tell you! :)
I really hope you enjoy these marshmallows. I made 6 pounds of it for my sister's fundraising and while it was exhausting, it was fun and easy and I'd do it again and again! Once you make it once, feel free to play with flavors! I did coffee flavored as well as maple flavored and can't wait to play with other kinds!
Enjoy and ALLONS-Y!
3 Envelopes Knox Unflavored Gelatin
4 oz (half cup) cold water
In a heat proof bowl sprinkle gelatin evenly over cold water. Set aside
12 oz (1 1/2 cups) white sugar
9 oz (3/4 cup) light corn syrup
3 oz (1/4 cup) honey
4 oz (1/2 cup) water
1 tablespoon vanilla extract
1/4 cup corn starch
1/4 cup powdered sugar
Sift together and set aside
For less of a mess, cover counter/work area with newspapers. Oil a 9x9 inch square baking dish. For thinner marshmallows, use a standard size cookie sheet. Line with wax paper and oil again. Be sure to oil well.
Set up a stand mixer with a whip attachment. Combine sugar, corn syrup, honey and water in a 2-quart sauce pan. Mix well.
Set over medium-high heat. You may stir until the mixture begins to boil. Wash down sides as needed with a wet pastry brush
When it begins to boil, use a candy or probe thermometer to cook to 250 degrees. Do not keep stirring or you will cause your sugar mixture to crystalize.
Pour hot syrup into a 5 qt mixer bowl. Allow to cool until a thermometer in the syrup reaches 210.
While the mixture is cooling, melt the gelatin over a hot water bath.
When the syrup reaches 210, add the melted gelatin and whip on highest speed for about 5 minutes. Add vanilla and whip until combined
Working quickly, remove the whip attachment and using an oiled spatula pour into well oiled baking dish.
Allow marshmallows to rest 3 hours, but preferably overnight.
Before cutting your marshmallows, dust both sides with the marshmallow powder
You can use very small cookie cutters for shapes, or using a pizza cutter, slice into stripes and then again into squares.
Dredge marshmallows in the cornstarch mixture and shake excess through a sifter.
For chocolate marshmallows, add 1/4 cup unsweetened cocoa powder in before adding vanilla.
This great recipe is from Chocolates and Confections:At Home with the Culinary Institute of America by Chef Peter Greweling. He was truly one of my favorite chefs at school. He is so brilliant. In his book you will understand why you must use certain ingredients and why you must do certain things. You don't read a recipe, you learn WHY. If you enjoy making candy or want to learn how, this book is an amazing way to start.