Homemade Marshmallows 2.0
By Penny McCord Jewell · altonbrown.com
3 hrs 20 min (mostly setting)Makes 2 dozen
Whipped gelatin and sugar syrup set in a cornstarch-dusted pan, cut into pillowy squares.
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| prepLay out a clean kitchen towel on the counter | |||||
| prepPlace a 9×13 inch metal baking pan on the towel | |||||
| prepSpray generously with nonstick oil spray | |||||
| 30 g cornstarch | Sift cornstarch & confectioners' sugar | Dust pan with 1/3 of mixture, reserve rest | Spread into pan, dust top, set 3 hrs or overnight | Turn out, cut into 24 squares, dust all sides | |
| 30 g confectioners' sugar | |||||
| 7 g unflavored powdered gelatin (3 packets) | Bloom gelatin in mixer bowl, 5 min | Pour syrup into gelatin, whip on high 13–14 min | Add vanilla, whisk 30 sec | ||
| 120 ml cold water (for blooming) | |||||
| 300 g granulated sugar | Cook sugar syrup to 240°F / 116°C, 9–10 min | ||||
| 120 ml light corn syrup | |||||
| 1/4 teaspoon kosher salt | |||||
| 120 ml cold water (for syrup) | |||||
| 1 teaspoon vanilla extract | |||||
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