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Originally made using the extract derived
from the roots of the marshmallow plant, today this sweet treat
is made with corn syrup, gelatin and sugar.
- 2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons vanilla extract
Powdered sugar for dusting
- Combine gelatin and 1/2 cup cold water
in the bowl of an electric mixer with whisk attachment. Let stand
- Combine granulated sugar, corn syrup,
salt, and 1/2 cup water in a small heavy saucepan; place over
low heat, and stir until sugar has dissolved. Wash down sides
of pan with a wet pastry brush to dissolve sugar crystals.
- Raise heat to high and cook syrup without
stirring until it reaches 244°F / 115°C (firm-ball stage).
Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully
pour syrup into the softened gelatin. Increase speed to high;
beat until mixture is very thick and white and has almost tripled
in volume, about 15 minutes. Add vanilla; beat to incorporate.
- Generously dust an 8 x 2-inch glass baking
pan with powdered sugar. Pour marshmallow mixture into pan. Dust
top with powdered sugar; wet your hands, and pat it to smooth.
Dust with powdered sugar; let stand overnight, uncovered, to
- Turn out onto a board; cut marshmallows
with a dry hot knife into 1 1/2-inch squares, and dust with more
Makes about 40 (1 1/2-inch) squares.
Cook's Note: Instead of vanilla extract,
use other flavorings like cherry extract. Tint the marshmallow
mixture with food coloring to reflect the flavor.
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