Recipe by food writer Abbey
1 tablespoon butter
1/4 cup powdered sugar
1 cup cold water
1/3 cup gelatin (5 packets)
3 cups granulated sugar
2 cups light corn syrup
1/2 teaspoon salt
1 cup water
8-10 drops red food dye
8-10 drops blue food dye
Graham crackers
White chocolate bar
1. Grease and powder an 8×8 glass baking dish with the butter and 1-2 tablespoons of powdered sugar, making sure it is entirely coated. In the bowl of a stand mixer, combine the gelatin and cup of cold water, and set aside.
2. In a large saucepan, combine granulated sugar, corn syrup, salt, and water. Stir this mixture on medium-low heat until all the sugar has dissolved, and then bring to a boil. Once boiling, turn down the heat to medium-high and don’t stir until it reaches 240°F. If you don’t have a candy thermometer, cook until the mixture turns into a pliable, gel-like ball when placed in cold water. You will know your mixture is arriving at the proper temperature as the bubbles become viscous and slow to pop.
4. Once the marshmallow has set, dust a cutting board or pan with powdered sugar and gently pull out the marshmallow mold. Use a greased star cookie cutter to make star-shaped marshmallows. Use a sharp knife or pizza cutter to cut the remaining mold into small marshmallows. Dust all of the sticky sides in powdered sugar, and store in an airtight bag or container.
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