Monday, January 11, 2010
2 Tablespoons 1/2 teaspoon unflavored gelatin (3 packets)
1/2 cup cold water
2 cups sugar
1/2 cup corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1/2 teaspoon vanilla
cornstarch for dusting the cut marshmallows
Soften gelatin in the cold water. This will turn into a fairly solid clump of gelatin but never fear, this will go away. Mix sugar, corn syrup, hot water and salt in a heavy saucepan and bring to a boil, stirring to dissolve the sugar. Cook to soft ball stage (234 degrees on a candy thermometer). I was taught me to test my candy in a cup of cold water and that is the most reliable way for me. All you do is dribble a bit of the mixture into a small cup of cold water and see how it hardens. For soft ball, you should be able to gather the syrup into a ball that slightly flattens when you lift it up out of the cold water. This is much easier for me than testing a thermometer and fiddling with trying to keep it in the pan right. Besides, with the cold water method you can sample the tests as you go along. Can't exactly throw out that little ball of syrup can you?
Once you get the syrup mixture beat in, beat for 10 minutes (see I told you would need help). The marshmallows with triple in volume and be very fluffy. Pretty isn't it?