SHERRY THORUP . . . MARSHMALLOWS

 
Marshmallows  

2 unflavored gelatin 
1 cup granulated sugar 
1 cup lite corn syrup 
1 egg white 
little powdered sugar 

Soften gelatin with 1/2 cup cold water. Combine sugar and corn syrup with 1/2 cup water. Cook to soft boil (240 degrees).  

Remove from heat. Stir in gelatin. Cool 10 minutes. Beat egg white until stiff. Add syrup slowly and beat to soft peak. Sprinkle pan with powdered sugar and pour candy into pan. Allow to cure for several hours (overnight is best). Cut with knife that has been dipped in warm water. 
  

Marshmallows-2  

NOTE: This recipe requires the use of an electric mixer. Results are also improved if you can get concentrated gelatin of 250 bloom, from a professional outlet.  

3 Tbs. gelatin 
1/2 cup cold water 
2 cups sugar 
3/4 cup light corn syrup 
1/2 cup water 
1/4 tsp. salt 
2 Tbs. vanilla 

Put gelatin and 1/2 cup cold water in mixer bowl and let stand for 1 hour. After 1/2 hour, start to prepare a syrup. Place sugar, light corn syrup, 1/2 cup water and salt in heavy pan over low heat. When the mixture starts to boil cover it for about 3 minutes to allow any crystals which form to wash down the side of pan.  

Continue to cook, uncovered and unstirred over high heat until the thermomenter reaches 240-244 degrees. Over cooking will make marshmallows tough. Remove from heat and pour slowly over gelatin, beating constantly. After all the syrup is added, continue to beat for about 15 minutes. When mixture is thick but still warm, add vanilla. Put the mixture into an 8"X12" pan that is lightly dusted with corn starch. Allow to dry for 12 hours. Remove it from the pan and cut it into squares with sissors. Dust with cornstarch and store the fully dusted pieces in a closed tin. 

 
 

Send comments and questions to sherry@thorup.com 
Copyright 1996-98 Sherry Thorup.  
Home Page | Index