Fluffy Marshmallow

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For those days where you want something sweet, chewy and fluffy, and also for those days where you have a hot cocoa in your hand and feel like something is missing… Fluffy Marshmallow’s are just for those days.. They are easy to make and if you dont have the patience to wait overnight, you can consume these fluffy yumminess in just 4 hours!

Here’s how you make it!

INGREDIENTS 

  • 3 packages unflavored gelatin (or roughly 5-6 gelatin sheets)
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

 

METHOD

  1. Spray the baking pan with nonstick spray. Use a paper towel to wipe the pan and make sure there’s a thin film on every surface, corner, and side. Set it near your stand mixer, along with the kitchen towel and spatula. Fit the stand mixer with the whisk attachment.
  2. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
  3. Pour 3/4 cup water into the saucepan. Pour the sugar, corn syrup, and salt on top. Do not stir.
  4. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 115 C (240 F), approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Do not stire the sugar once its come to a boil as it could crystalize.
  5. Turn on your mixer to medium speed. Carefully pour the hot sugar syrup down the side of the bowl into the gelatin. The mixture may foam up — just go slowly and carefully. When all the syrup has been added increase the speed to high.
  6. Whip for about 12-15 minutes. At first, the liquid will be very clear and frothy. Around 3 minutes, the liquid will start looking opaque, white, and creamy, and the bowl will be very warm to the touch. Around 5 minutes, the marshmallow will start to increase in volume. You’ll see thin, sticky strands between the whisk and the side of the bowl; these strands will start to thicken into ropes over the next 5 minutes. The marshmallow may not change visually in the last few minutes, but continue beating for the full 12-15 minutes. When you finish beating and stop the mixer, it will resemble soft-serve vanilla ice cream.
  7. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  8. Sprinkle the top of the cured marshmallows with some of the powdered sugar mix and smooth it with your hand. Flip the block of marshmallows out onto your work surface. Use a spatula to pry them out of the pan if necessary. Sprinkle more powdered sugar mixture over the top of the marshmallow block.
  9. Using a sharp knife or pizza wheel or a cookie cutter if you want get creative! Cut the marshmallows into squares. It helps to dip your knife in water every few cuts.
  10. Toss each square in the powdered sugar mix so all the sides are evenly coated.
  11. Marshmallows will keep in an airtight container at room temperature for several weeks. Leftover marshmallow coating can be stored in a sealed container indefinitely.

 

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