Marshmallows by Jay Francis
3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1 tablespoon vanilla extract (1 ½ tbs Mexican vanilla if a more intense flavor is desired)
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and bring to 240 F checking with a candy thermometer. Pour boiling syrup into gelatin and mix at high speed in your Kitchen-Aid. Beat for 8-10 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch greased pan (or, you can line the pan with plastic wrap and grease the plastic wrap, and this may help get the marshmallows out when they have set)and spread evenly. (Note: Lightly wet or grease your hands and spatula or bowl scraper to help spread the “batter” in the pan, don’t press it down, just smooth your hands over the top to spread it evenly).
Let mixture sit for a few hours. Make a mix of ¼ cup confectioners sugar and ¼ cup of corn starch and mix well together. Sift a light coating of the mix over the top of the marshmallows and then flip them out of the pan. Sprinkle a light coating of the mix on the flip side and then cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. You’ll need to use your judgment on when to wash off your knife or scissors or dust them with the mix. Alternatively, wetting the knife of scissors helps prevent sticking too.
This is a fool proof recipe. The trick is to have a strong enough mixer to do the beating. The sugar syrup temperature should be 240 F. Use corn syrup with the sugar, the reason for the two sugars is to prevent crystallization. You shouldn't have to do much stirring, but stirring shouldn't affect anything. The original recipe calls for mixing in the Kitchen-Aid for 12 minutes but I’ve found that 8-10 is good enough. You are looking for the consistency of thick marshmallow cream with lots of air beaten into it.
This recipe goes well into a greased 9" x 9" or 8" x 8" pan. I have found that a solid vegetable shortening like Crisco works better than an oil for greasing the pan.
Also, for cutting the marshmallow pieces, I have found that wetting the hands and the cutting blade really helps keep things from sticking.
One packet of Knox gelatin is 1.8 grams of gelatin so three packets would be 5.4 grams of gelatin.
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1 tablespoon vanilla extract (1 ½ tbs Mexican vanilla if a more intense flavor is desired)
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and bring to 240 F checking with a candy thermometer. Pour boiling syrup into gelatin and mix at high speed in your Kitchen-Aid. Beat for 8-10 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch greased pan (or, you can line the pan with plastic wrap and grease the plastic wrap, and this may help get the marshmallows out when they have set)and spread evenly. (Note: Lightly wet or grease your hands and spatula or bowl scraper to help spread the “batter” in the pan, don’t press it down, just smooth your hands over the top to spread it evenly).
Let mixture sit for a few hours. Make a mix of ¼ cup confectioners sugar and ¼ cup of corn starch and mix well together. Sift a light coating of the mix over the top of the marshmallows and then flip them out of the pan. Sprinkle a light coating of the mix on the flip side and then cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. You’ll need to use your judgment on when to wash off your knife or scissors or dust them with the mix. Alternatively, wetting the knife of scissors helps prevent sticking too.
This is a fool proof recipe. The trick is to have a strong enough mixer to do the beating. The sugar syrup temperature should be 240 F. Use corn syrup with the sugar, the reason for the two sugars is to prevent crystallization. You shouldn't have to do much stirring, but stirring shouldn't affect anything. The original recipe calls for mixing in the Kitchen-Aid for 12 minutes but I’ve found that 8-10 is good enough. You are looking for the consistency of thick marshmallow cream with lots of air beaten into it.
This recipe goes well into a greased 9" x 9" or 8" x 8" pan. I have found that a solid vegetable shortening like Crisco works better than an oil for greasing the pan.
Also, for cutting the marshmallow pieces, I have found that wetting the hands and the cutting blade really helps keep things from sticking.
One packet of Knox gelatin is 1.8 grams of gelatin so three packets would be 5.4 grams of gelatin.
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