Marshmallow
Idea gallery #1047
- 1/4 cup Water
- 2 Tbsps Plain Gelatin
- 1/4 cup Water
- 1 1/4 cups Granulated
Sugar
- 3/4 cup Invert Sugar
- 3/8 cup Light Corn Syrup
- 1/2 tsp Vanilla
- Colored Sugar (optional)
Printable Recipe
1. In a mixing bowl, soak gelatin in water.
2. In a saucepan, combine water, sugar and invert
sugar. Heat but do not boil; pour hot syrup into
gelatin, beating slowly.
3. Gradually add corn syrup and vanilla, beating
on medium-high speed of mixer until mixture is
fluffy, white and doubled in bulk.
4. For Molded Pieces: Spray candy molds with a
cooking spray.
5. Spoon marshmallow into a pastry bag and pipe
into sprayed cavities. (Because the marshmallow
sets quickly, it may be helpful to have a couple
extra helpers pipe marshmallow into the molds.)
6. Allow to set for about an hour.
7. Remove from molds and roll in colored sugar.
8. Dry candy for a few hours, then pack tightly in
covered container.
9. For Squares: Spread marshmallow into a
well-buttered 9 x 13” pan.
10. Allow to set an hour.
11. Butter the edge of a bench scraper. Use the buttered bench scraper to cut into squares.
12. Keep the edges of the bench scraper blade buttered.
13. Dip into melted coating or tempered chocolate.
14. RECIPE AND IMAGE TAKEN WITH PERMISSION FROM AUTUMN CARPENTER’S BOOK, ALL
ABOUT CANDY MAKING. ALL RIGHTS RESERVED.