3 envelopes (or 12 gelatin sheets or leaves) unflavored gelatine* (see note below)
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/8 teaspoon salt
1 tablespoon vanilla extract
Vegetable oil, for oiling plastic wrap
Confectioners' sugar, for dredging marshmallows in
1) In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
2) Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a full boil, and let boil for 1 minute.
3) Pour boiling syrup into gelatin mixture and mix at medium-high speed. Add salt and beat at medium-high speed for 12 minutes. Add vanilla, and mix until incorporated well into mixture.
4) Scrape marshmallow mixture into a 9x9-inch square pan lined with oiled plastic wrap and spread evenly. (Note: lightly oil hands and spatula or bowl scraper).
5) After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture firmly into the pan; then remove the plastic wrap.
6) Place pan in refrigerator to firm up marshmallow slab for at least 4 hours or overnight.
7) Take pan out of refrigerator, bring marshmallow slab to room temperature (about 15-20 minutes).
8) Remove marshmallow slab from plastic wrap lined pan; place on work surface, and coat the marshmallow slab with confectioners' sugar, trimming sides of slab to make it neat and even. Cut slab into 16-20 pieces with a chef's knife or kitchen scissors. Dredge (coat) each piece of marshmallow in confectioners' sugar, or place a few marshmallows at a time in a large bowl with confectioners's sugar and toss marshmallows in sugar.
9) Store marshmallows in an airtight container. Marshmallows will keep in container for approximately 1 week.
Makes 16-20 jumbo size marshmallows.
*Note on Unflavored Gelatine:
In the United States, unflavored gelatin comes in envelopes (inside a small box, which contains 4 envelopes). Each envelope contains .25 ounces, or 1/4 of an ounce (1 tablespoon) of powdered unflavored gelatine. So for this recipe, 3 envelopes are needed (or 3/4 of an ounce (3 tablespoons) of powdered unflavored gelatine, or 21 grams of unflavored powdered gelatine.) In some countries, gelatine comes in the form of gelatine sheets or leaves. Four (4 sheets or leaves) equal 1 tablespoon of powdered gelatin. That would mean that twelve (12) gelatin leaves or sheets would be needed for this recipe.
Photograph taken by Diana Baker Woodall© 2002
Date: November 20, 2002