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MARSHMALLOWS #2
Recipe By : The Cooks Book of Uncommon Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Candies Misc
Amount Measure Ingredient -- Preparation Method
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1/4 cup powdered sugar
3 tablespoons cornstarch
2 cups granulated sugar
3 envelopes unflavored gelatin
1/4 teaspoon salt
1 cup cold water
1 teaspoon vanilla extract (a clear vanilla extract
will keep the final product as white as
possible)
Butter a 9x13-inch baking pan. Combine the powdered sugar and cornstarch in
a small bowl. Use a third of the mixture to coat the pan and reserve the
rest. Shake the powder combination around in the pan so that it adheres to
the sides of the pan as well as the bottom.
Combine the sugar, gelatin and salt in a saucepan. Stir in the cold water
and allow to rest for 5 minutes until gelatin softens. Place over low heat
and, stirring constantly, heat until the sugar has dissolved. (The mixture
should not boil.) When the sugar is dissolved, remove from heat and allow to
cool to room temperature. Stir in the vanilla extract. Pour the mixture into
a large bowl and, using an electric mixer, beat at high speed until it is
thickened and will stand in soft peaks (about 10 to 15 minutes of beating).
Pour the mixture into the pan, spreading to make it smooth and even. Dust
the top with the second one-third of the powdered sugar-cornstarch mixture.
Loosely cover with foil and let it stand at room temperature undisturbed for
at least two hours or overnight. When the block of candy has set up, remove
it from the pan and cut into 1-inch squares or whatever other design you
choose. (Dip the knife or cutter into cold water to keep from sticking).
Sprinkle with remaining powdered sugar-cornstarch. Store the marshmallows at
room temperature in an air-tight container and use within 2 months.
YIELD: about 60 marshmallows
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NOTES : Incidentally, the "real" marsh mallow (althaea officialis) is an
herb related to the familiar garden hollyhock. Its roots were originally
involved in making a confection that has developed into the puffy pillow of
bland sweetness we know now.
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