- Nonstick vegetable oil spray
- 1 cup cold water
- .75 ounces gelatin (3 envelopes)
- 2 cups sugar
- 2/3 cup cane syrup, honey, maple, or corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup potato starch
- 1/2 cup powdered sugar
1) Line a 13x9 baking pan with foil, spray with nonstick oil.
2) Pour 1/2 cup water into a bowl of a stand mixer fitted with a whisk attachment. Sprinkle gelatin over the water and let stand for at least 15 minutes. This is called “blooming” and it is a process during which the gelatin proteins hydrolyze, which is to say, engorge themselves with water.
3) Combine 2 cups sugar, cane syrup, salt, and 1/2 cup water in a heavy saucepan. Stir over medium heat until everything dissolves, continue to cook until the sugar syrup reaches 240 degrees, about 10 minutes.
4) With your mixer at a low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream. Slowly increase the speed of your mixer and continue to beat until the mixture is very thick and stiff, about 15 minutes.
5) Add vanilla and beat to combine.
6) Scrape and pour marshmallow mixture into the prepared pan, smooth the top with a wet spatula, then let it set at room temperature for 4 hours.
7) Sift potato starch and powdered sugar together in a small bowl. Sift a generous portion of this blend onto your work surface and turn your set marshmallow sheet out onto the powdered board. Sift more powder mixture on top, then cut the marshmallows into cubes and toss them in the remaining powder mixture.
8) Marshmallows are so easy to flavor its a wonder we only have vanilla on the shelves. Our guests are eating a variety of flavors: vanilla, chocolate, coffee, almond, and green tea. You can stir instant coffee, or cocoa powder, or almond extract, or matcha green tea powder into the gelatin while it is blooming in the stand mixer.
Tips to create different flavors:
Coffee: stir 2 Tb instant freeze dried coffee into 1/2 cup water before blooming gelatin
Cocoa: stir 1/3 cup cocoa powder into the stand mixer while beating gelatin and sugar syrup
Strawberry: Stir 10 ounces jam into sugar before boiling to 240 ̊
Birthday Cake: use almond extract instead of vanilla, stir in sprinkles once sugar syrup and gelatin have been fully beaten
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