Impress with your own homemade marshmallows! They’re a great treat to eat on their own or floating in hot chocolate…perfect for the winter weather 🙂
Buy your equipment here:
KitchenAid Mixer 6 qt. – http://amzn.to/1y9hEEp
Candy Thermometer – http://amzn.to/1tC3e9h
IYC Baking Parchment Roll – http://amzn.to/1vDu70Y
Wilton Non-Stick Cookie Pan Set – http://amzn.to/178A116
Ateco Snowflake Cookie Cutter Set – http://amzn.to/1tyPTPb
2 envelopes Gelatin, unflavored
1½ cups Sugar
2/3 cup Light corn syrup
1/8 tsp Salt
1 tsp Vanilla extract
Vegetable oil/cooking spray
– Coat a 12″ x 17″ rimmed baking sheet with cooking spray, line with parchment paper, and coat parchment with cooking spray. Set aside. – Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin.
– Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover and bring to a boil.
– Remove lid, clip on candy thermometer, and cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage).
– With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering).
– Gradually raise speed to high and beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
– Add vanilla and beat 30 seconds to combine.
– Pour mixture onto prepared baking sheet and smooth with a lightly oiled offset spatula.
– Let stand at room temperature, uncovered, until set, at least 3 hours or overnight.
– Coat snowflake-shaped cookie cutter with cooking spray to prevent it from sticking and cut out as many individual marshmallows as possible.
– Marshmallows can be stored in an airtight container at room temperature for up to 1 week.
Original recipe from here: http://www.marthastewart.com/334710/marshmallow-snowflakes