Ingredients and Weight:
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Line an 8x8-inch baking pan with parchment paper and dust with powdered sugar.
- Combine the granulated sugar, corn syrup, water, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer for 5 minutes or until the mixture reaches 240 degrees F on a candy thermometer.
- While the sugar mixture is simmering, whisk the gelatin and cold water together in a small bowl. Let sit for 5 minutes or until the gelatin blooms.
- Slowly whisk the gelatin mixture into the sugar mixture and continue simmering for another 2 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula.
- Let the marshmallows cool at room temperature for 4-6 hours or overnight.
- Cut the marshmallows into squares and dust with powdered sugar.
Nutritional Information:
- Calories: 90 per serving
- Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Carbohydrates: 23g
- Protein: 1g
Dish Characteristics:
- Soft and fluffy
- Sweet and marshmallowy
- Dusting of powdered sugar adds a touch of elegance
User Comments:
- "These marshmallows are the best I've ever had! They're so soft and fluffy, and the flavor is perfect."
- "I love the way the powdered sugar dusts the marshmallows. It makes them look so pretty."
- "These marshmallows are perfect for s'mores or just eating on their own as a treat."
Special Precautions and Tips:
- Be careful not to overcook the sugar mixture, as this will result in hard marshmallows.
- If you don't have a candy thermometer, you can test the mixture by dropping a small amount into a cup of cold water. If it forms a soft ball, the mixture is ready.
- Marshmallows can be stored in an airtight container at room temperature for up to 2 weeks.
