Basic Vanilla Marshmallows

Basic Vanilla Marshmallows could be just the gluten free and dairy free recipe you've been looking for. For 10 cents per serving, you get a hor d'oeuvre that serves 24. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 51 calories. This recipe is liked by 320 foodies and cooks. A mixture of corn syrup, powdered sugar, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes about 7 hours. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). Similar recipes include Basic Marshmallows, Basic Vanilla Cupcakes with Vanilla Cream Cheese Icing, and Classic Vanilla Marshmallows.

Servings: 24

Preparation duration: 360 minutes

Cooking duration: 60 minutes

 

Ingredients:

1/2 cup light corn syrup, divided

4 1/2 teaspoons (2 packets) unflavored powdered gelatin

3/4 cup granulated sugar

1/4 cup powdered sugar mixed with 2 tablespoons corn starch, for coating

1/8 teaspoon salt

1 teaspoon vanilla bean paste (or substitute 1 more teaspoon vanilla extract)

1 teaspoon vanilla extract

Equipment:

aluminum foil

frying pan

bowl

stand mixer

microwave

sauce pan

whisk

offset spatula

cookie cutter

paper towels

pizza cutter

Cooking instruction summary:

Line a 12-1/4 by 8-3/4-inch quarter sheet pan with aluminum foil; lightly spray with cooking spray and set aside.Place 1/2 cup cold water in a small bowl; sprinkle over gelatin and let soften for 5 minutes.Combine sugar, 1/4 cup corn syrup, 1/4 cup water, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring occasionally, and cook until temperature reaches 240 degrees F.Meanwhile, pour remaining 1/4 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Microwave gelatin about 20 to 30 seconds until melted, then add to bowl with corn syrup. Turn the mixer on to low speed and keep it running as the sugar comes up to temperature.Pour the 240 degree sugar syrup slowly into the mixer bowl while it is running. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for another 5 minutes. Add vanilla and vanilla paste and then beat on high for 1 to 2 minutes or until opaque white, shiny and fluffy.Spread marshmallow into prepared pan, using an offset spatula to smooth it into the corners. Sift half of coating evenly over top. Let sit, uncovered, for at least 6 hours in a cool, dry place.When marshmallow is set, invert onto a work surface that has been lightly dusted with powdered sugar. Remove foil and dust with more coating. Cut into shapes using a cookie cutter or squares using a pizza cutter, dipping the exposed edges into more coating as needed so they don't stick together.Store marshmallows in a covered (but not airtight) container in a cool, dry place, dusted with powdered sugar or lined with paper towels between layers to absorb excess moisture. Marshmallows will keep for 2 to 3 days in this manner, unless it is extra humid and then they won't keep very long at all no matter how you store them.

 

Step by step:


1. Line a 12-1/4 by 8-3/4-inch quarter sheet pan with aluminum foil; lightly spray with cooking spray and set aside.

2. Place 1/2 cup cold water in a small bowl; sprinkle over gelatin and let soften for 5 minutes.

3. Combine sugar, 1/4 cup corn syrup, 1/4 cup water, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring occasionally, and cook until temperature reaches 240 degrees F.Meanwhile, pour remaining 1/4 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Microwave gelatin about 20 to 30 seconds until melted, then add to bowl with corn syrup. Turn the mixer on to low speed and keep it running as the sugar comes up to temperature.

4. Pour the 240 degree sugar syrup slowly into the mixer bowl while it is running. Increase the speed to medium and beat for 5 minutes. Increase the speed to medium-high and beat for another 5 minutes.

5. Add vanilla and vanilla paste and then beat on high for 1 to 2 minutes or until opaque white, shiny and fluffy.

6. Spread marshmallow into prepared pan, using an offset spatula to smooth it into the corners. Sift half of coating evenly over top.

7. Let sit, uncovered, for at least 6 hours in a cool, dry place.When marshmallow is set, invert onto a work surface that has been lightly dusted with powdered sugar.

8. Remove foil and dust with more coating.

9. Cut into shapes using a cookie cutter or squares using a pizza cutter, dipping the exposed edges into more coating as needed so they don't stick together.Store marshmallows in a covered (but not airtight) container in a cool, dry place, dusted with powdered sugar or lined with paper towels between layers to absorb excess moisture. Marshmallows will keep for 2 to 3 days in this manner, unless it is extra humid and then they won't keep very long at all no matter how you store them.


Nutrition Information:

Quickview
50k Calories
0.07g Protein
0.01g Total Fat
13g Carbs
0% Health Score
Limit These
Calories
50k
3%

Fat
0.01g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
13g
4%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
16mg
1%

Get Enough Of These
Protein
0.07g
0%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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