[Sca-cooks] Marshmallow Recipe

Martha Oser osermart at msu.edu
Tue Aug 29 15:17:32 PDT 2006

 From marthastewart.com 


Marshmallow Snowflakes 

Makes about 100 

2 		envelopes unflavored gelatin(each 1 scant tablespoon)
1 1/2 		cups sugar
2/3 		cup light corn syrup
1/8 		teaspoon salt
1 		teaspoon pure vanilla extract
Vegetable-oil cooking spray 

 	1.   Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line 
with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water 
into the bowl of an electric mixer. Sprinkle with gelatin; let mixture 
soften, about 5 minutes. 

 	2.   Place sugar, corn syrup, salt, and 1/3 cup water in a medium 
saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan 
occasionally, until syrup reaches 238° (soft-ball stage) on a candy 
thermometer, about 5 minutes. 

 	3.   With mixer on low speed, whisk gelatin mixture, and slowly pour the 
syrup in a steady stream down the side of the bowl (to avoid splattering). 
Gradually raise speed to high; beat until mixture is thick, white, and has 
almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds 
to combine. 

 	4.   Pour mixture onto prepared baking sheet; smooth with an offset 
spatula. Let stand at room temperature, uncovered, until firm, at least 3 
hours or overnight. 

 	5.   Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray 
to prevent it from sticking. Cut out as many individual marshmallows as 
possible; coat cutter with more spray as needed. Use marshmallows 
immediately or store in an airtight container at room temperature up to 1 

Note: Float these snowflake-shaped marshmallows in cups of hot chocolate. 

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