![]() Marshmallows keep in an airtight container at cool room temperature 1 week. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. ![]() Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. Run a thin knife around edges of pan and invert pan onto a large cutting board. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Beat whites and vanilla into sugar mixture until just combined. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240☏., about 12 minutes. ![]() In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. When they’re set, dust the top generously with icing sugar, remove from the tray they cut into pieces with an oiled knife.įor extra insurance, dust all of the cut sides in icing sugar as well.Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. Pour it into your oiled tray and even off the top with an oiled spatula or palette knife then pop them in the fridge for at least 6 hours to firm up. My tray was about the size of an A5 sheet of paper and made marshmallows that were about 5cm high. The tray can be any shape or size depending on whether you want them thick or thin. While it’s beating, oil up a baking dish and a spatula. Slowly drizzle the sugar down the side of the bowl then once you’ve poured it all in, turn the speed to med-high.Īdd in a pinch of salt and your vanilla and continue to beat for another 5-10 minutes or until the bowl is cool and the marshmallow mix is white, light and fluffy. Once the sugar has reached 115˚C remove it from the stove and turn the mixer onto a medium speed. It will need at least 3 minutes so don’t begin this process once the sugar is ready. While your sugar is boiling, mix the gelatine and water in the bowl of a stand mixer and leave to bloom while you attend to the stove. They’re only a couple of dollars and will make your life so much easier). This is a fiddly process so I’d strongly recommend getting a thermometer. (This is where a drop of sugar syrup is firm but slightly pliable when added to iced water. If you must, you can swirl the pan to distribute the heat if you’re finding it’s caramelising in some areas and not others.īring the sugar syrup to 115˚C or if you don’t have a candy thermometer, keep checking it until it gets to firm ball stage. Turn the heat the medium-high and do not stir from this point as it will cause the sugar to crystallise which you don’t want. The goal is to get the sugar moistened without getting too much up the side, so I find this is the easiest way to achieve that. Place the water into a pan and sprinkle the sugar over the top.
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