|Homemade vanilla marshmallows|
|Flash forward to Thursday morning!|
When I went to look for recipes, the first two on Google were Alton Brown's from Food Network and Stephanie Jaworski's from JoyofBaking.com. Stephanie's recipe won out because Alton's required cornstarch and I am low on that ingredient. I had everything I needed to do the Joy of Baking recipe...and I like reading all of the extra info she adds beyond "just the recipe". It's a great web site if you haven't used it yet. She has really interesting content and all of her recipes are tested. That's a huge plus for me! I also like that she's beginning to do videos. She says she is not a trained chef - just a real person who bakes and has taken her love of baking to a whole new level for the home baker. I like her.
So, here we go on making homemade marshmallows!
Basic Recipe from Stephanie Jaworski (with my little comments and mis-steps)
1 cup cold water, divided
3 1/4 ounce envelopes unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
4-5 cups confectioner's sugar for coating the marshmallows
Lightly butter, or vegetable spray (I used spray), the bottom of a 13x9x2 inch baking pan. Line the bottom of the pan with parchment paper. Sift about 3 tablespoons confectioner's sugar in the bottom of the pan. This will help the release the set marshmallow from the paper.
Place 1/2 cup cold water in the bowl of your electric mixer fitted with your whisk attachment (I used a stand mixer - and I would strongly advise that since there is 10 minutes of beating in your future). Sprinkle the 3 packets of gelatin over the cold water in the bowl. Let stand until gelatin softens (or blooms) - about 15 minutes.
|bringing the mixture to boil|