Marshmallows
- Number of Servings: 40
Ingredients
Granulated Sugar, 1.5 cupLight Corn Syrup, 1 cup Gelatin, .75 ozVanilla, 1 tbspCandy Sprinkles (Ice Cream Topper), 10 tsp
* 3 packages unflavored gelatin
* 1 cup ice cold water, divided
* 1 and 1/2 granulated sugar
* 1 cup light corn syrup
* 1/4 teaspoon kosher salt
* 1 tablespoon vanilla extract
* 1/4 cup confectioners' sugar (optional)
* Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
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 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the candy sprinkles and move around to completely coat the bottom and sides of the pan.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. You may want to use your fingers, dipped in cold water to spread evenly in the pan. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or with a hot dy knife. Once cut, lightly dust all sides of each marshmallow with confectioners' sugar (optional and NOT in calorie count). Store in an airtight container for up to 3 weeks.
** Feel free to substitute coconut, confectioners' sugar, graham crackers, or cocoa powderto the bottom of the pan. Also you can substitute vanilla extract for mint, almond or cinnamon for endless flavor combinations.
Number of Servings: 40
Recipe submitted by SparkPeople user DTINNIRELLO.
* 1 cup ice cold water, divided
* 1 and 1/2 granulated sugar
* 1 cup light corn syrup
* 1/4 teaspoon kosher salt
* 1 tablespoon vanilla extract
* 1/4 cup confectioners' sugar (optional)
* Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
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 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the candy sprinkles and move around to completely coat the bottom and sides of the pan.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. You may want to use your fingers, dipped in cold water to spread evenly in the pan. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or with a hot dy knife. Once cut, lightly dust all sides of each marshmallow with confectioners' sugar (optional and NOT in calorie count). Store in an airtight container for up to 3 weeks.
** Feel free to substitute coconut, confectioners' sugar, graham crackers, or cocoa powderto the bottom of the pan. Also you can substitute vanilla extract for mint, almond or cinnamon for endless flavor combinations.
Number of Servings: 40
Recipe submitted by SparkPeople user DTINNIRELLO.
Nutritional Info Amount Per Serving
- Calories: 72.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 10.4 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.3 g
- Protein: 0.0 g
Member Reviews
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TWINKLEMORE
Hi, I'm from the UK and haven't been able to find corn syrup, is there an alternative to corn syrup I could use? - 4/14/10
Reply from DEBBIET516 (4/21/10)
hmmm, maybe you can try lyle's golden syrup?? I have never tried it but the consistancy is similar.