Test Recipes: Marshmallows Normal view Printer-friendly Recipe Card
Marshmallows (yields about 40 large marshmallows)
Grease 9x13-in. pan and powder with powdered sugar
3 Tbs. (21 g) gelatin soak 10 min. drizzle while mixing mix until marshmallow has fluffed up mix cool in pan for 3 hours cut powder
1/2 cup (120 mL) water
2 cups (400 g) sugar boil until 250°F (120°C)
2/3 cup (160 mL) corn syrup
1/4 cup (60 mL) water
1/4 tsp. (1.5 g) salt
1 Tbs. (15 mL) vanilla extract
Powdered sugar

icing sugar in which to roll sweets

Grease a large square, or rectangular dish.

Soak the gelatine in the cold water until it is spongy.

Heat it slowly until completely dissolved.

Slowly add the castor sugar and the boiling water. Stir the mixture until it thickens.

Add about ½ teaspoon of red food colouring and the vanilla essence. Blend well.

Pour the mixture into the greased dish. Chill until set and then cut into squares, then roll in the icing sugar.

Alternative:

Instead of rolling the set marshmallows in icing sugar, roll in coconut.