I’ve always wanted to make my own marshmallows. I’m not sure why. Maybe because there are so many possibilities. This recipe comes from the December 2012 issue of Family Circle. I hope you have a lot of fun with it.
Marshmallows
½ cup confectioners’ sugar
1/3 cup cornstarch
2 envelopes (.25 oz. each) unflavored gelatin
1 ¼ cups granulated sugar
2/3 cup light corn syrup
1/8 teaspoon salt
¼ teaspoon cherry or lime extract or flavoring (optional)
Food coloring (optional)
Sift confectioners’ sugar and cornstarch into a small bowl. Line a 9 x 9 x 2-inch pan with foil. Coat with nonstick cooking spray. Sift 2 tablespoons of the confectioners’ sugar mixture into the pan, tilting to coat sides. Leave any excess in pan.
Place 2/3 cup water in a large bowl and sprinkle with gelatin. Soften for 5 minutes.
Meanwhile, combine granulated sugar, corn syrup and salt in medium heavy-bottomed saucepan. Cook over medium heat until sugar is dissolved, stirring occasionally, about 7 minutes. Strain into bowl with gelatin.
Beat on high speed with an electric mixer until light and fluffy, about 12 minutes, adding flavoring and food coloring if desired. Spread into prepared pan and smooth top. Dust with 2 tablespoons of the confectioners’ sugar mixture. Let stand 2 hours until set.
Lift marshmallows from pan with foil. With a wet knife, cut into 4 squares. Cut each square into 12 pieces. Spread remaining confectioners’ sugar mixture onto sheet pan. Toss marshmallows in sugar mixture; let stand 1 hour. Store in an airtight container at room temperature.
Makes 8 servings (6 marshmallows each), at 207 calories per serving.
