Vanilla Marshmallows

Rob Raines

Cold Water 4 oz

Gelatin (powdered) 2 Tbsp

Water 4 oz

Corn Syrup 7-¾ oz

Sugar 16-¼ oz

Salt ¼ tsp

Vanilla 2 tsp

Powdered Sugar for dusting

* Need: Greased Brownie Pan, lined with plastic & greased again, Ice Bath, Candy Thermometer

Thoroughly dissolve the gelatin in the cold water in the bowl of a standing mixer, fitted with whisk attachment.

Pour the water, corn syrup, sugar & salt into a saucepan fitted with a candy thermometer, in that order. Bring to a boil, without stirring, and then cook to 240 F. Take the pan off the burner. Leave the thermometer in the pan and shock the bottom of the pan in a bowl of ice water to stop it cooking. Allow the syrup to cool in the saucepan until the temperature is 210 F.

Pour the syrup over the bloomed gelatin in the mixer bowl. Begin mixing at medium speed. Once the marshmallow thickens, you may increase the mixer speed to high. Whip the mixture for 5 to 10 minutes, until the marshmallow is fluffy, very thick and still warm. By the time it is done, the mixer should be laboring. Pour in vanilla to taste and whisk until just combined.

Transfer the marshmallow to the lined, greased pan. Cover with a second piece of greased plastic wrap and press out to even the top. Allow to cure for several hours or even overnight.

Sift powdered sugar onto a cutting board. Remove the plastic wrap and flip the marshmallow slab onto the board. Sift sugar on the top.

Cut the marshmallows with scissors or a knife dipped in powdered sugar. Roll the cut edged in more powdered sugar. Store, in a container indefinitely.

To add a flavor to the marshmallow base, substitute a portion of fruit puree for ½ to ⅔ of the first water that the gelatin soaks in. For a more acidic ingredient like passion fruit puree, use 1 ½ oz puree and 2 ½ oz water. Otherwise proceed as usual.

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