[Herbalist] Homemade Marshmallows

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Homemade Marshmallows

Makes about 40
Marshmallows were originally made from the root of the marshmallow plant;
today, corn syrup and sugar are the main ingredients. Homemade ones can be
cut into any shape you like.

2 1/2       tablespoons unflavored gelatin
1 1/2       cups granulated sugar
1       cup light corn syrup
1/4     teaspoon salt
2       tablespoons pure vanilla extract
         Confectioners' sugar, for dusting

    1.  Combine gelatin and 1/2 cup cold water in the bowl of an electric
mixer with whisk attachment. Let stand 30 minutes.

    2.  Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a
small heavy saucepan; place over low heat, and stir until sugar has
dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar
crystals.

    3.  Clip on a candy thermometer; raise heat to high. Cook syrup without
stirring until it reaches 244° (firm-ball stage). Immediately remove pan from
heat.

    4.  With mixer on low speed, slowly and carefully pour syrup into the
softened gelatin. Increase speed to high; beat until mixture is very thick
and white and has almost tripled in volume, about 15 minutes. Add vanilla;
beat to incorporate.

    5.  Generously dust an 8-by-12-inch glass baking pan with confectioners’
sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar;
wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let
stand overnight, uncovered, to dry out. Turn out onto a board; cut
marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more
confectioners' sugar.


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 <A HREF="http://www.marthastewart.com/page.jhtml?type=content&id=recipe1168&catid=cat410">Homemade Marshmallows</A>