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:
covered percent of daily need
