I use the Martha Stewart recipe to make marshmallows and WOW!! Not too labor intense or messy ... unless of course you kind of lose your place -- then very labor intense and very messy! (Kind of like trying to make your own fondant -- either easy or dangerous!
) I used the recipe from the Brides mag ... but I can't find it ... the one off the website says to let the gelatin sit for 30 minutes while the other on said 5 ... hmm? And I beat mine for 12 minutes not 15 ... here's a tip: Place ice packs in a gallon size ziplock and cradle it over your Kitchen Aid (I hope you're using a kitchen aid!) Then don't pick up the beater until you have let it run for the full 12 minutes. It might not take all night to set (I could turn them out in less than three hours.) Use lots of powdered sugar when cutting them out!! Keep the cut side in powdered sugar at all time!
Have fun!
INGREDIENTS
2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously (OIL!! AND WAX PAPER!! ~pidge) dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.
Homemade marshmellows yummy!
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