Description
Thirty-six vanilla marshmallow squares from a 9-inch square pan.
Ingredients
Scale
- 3 packets Unflavored powdered gelatin
- 1/2 cup Cold water, for gelatin
- 1 1/2 cups Granulated sugar
- 3/4 cup Light corn syrup
- 1/2 cup Water, for syrup
- 1/4 teaspoon Fine salt
- 1 tablespoon Vanilla extract
- 1/2 cup Confectioners' sugar
- 1/2 cup Cornstarch
- 1 teaspoon Neutral oil
Instructions
- Lightly oil a 9-inch square pan using part of 1 tsp neutral oil and dust with a little of the mixed 1/2 cup confectioners' sugar and 1/2 cup cornstarch. Sprinkle three gelatin packets over 1/2 cup cold water in a stand-mixer bowl and let bloom.
- In a heavy saucepan heat 1 1/2 cups granulated sugar, 3/4 cup light corn syrup, the separate 1/2 cup water and 1/4 tsp salt. Bring to a boil; cook without stirring until a candy thermometer registers 240°F. Keep children and hands clear of the hot syrup.
- With mixer at low speed, carefully stream hot syrup down the bowl side onto bloomed gelatin, then increase speed gradually and whip until thick, pale and voluminous, approximately 8–10 minutes. Beat in 1 tbsp vanilla. Spread promptly in prepared pan using an oiled spatula.
- Dust lightly with coating mix and leave uncovered to set approximately four hours. Turn out, oil a knife lightly with remaining oil and cut a 6-by-6 grid for 36 pieces. Toss cut sides in remaining sugar-starch mixture; shake off excess and record actual count, set and texture.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 270 minutes, included in the total.
Untested estimate: syrup cook 15 minutes, whip in prep, set 4 hours and allow 30 minutes for coating/cutting; total includes set.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 270 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: One approximately 1 1/2-inch cube