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Recipe by Southern Living March 2013

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Credit: Squire Fox

Recipe Summary

hands-on:
40 mins
total:
8 hrs 50 mins
Yield:
Makes 8 to 9 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over 1/2 cup cold water in bowl of a heavy-duty electric stand mixer.

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  • Stir together granulated sugar, next 2 ingredients, and 1/2 cup water in a 4 1/2-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil. Uncover and boil, stirring often,  until syrup thickens and a candy thermometer registers 240° (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).

  • Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.

  • Whisk together cornstarch and powdered sugar. Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture. Pour gelatin mixture into prepared dish; smooth with a lightly greased spatula. Dust with 1 1/2 Tbsp. cornstarch mixture. Cover remaining cornstarch mixture tightly, and reserve. Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.

  • Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved cornstarch mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks.

  • *Cane syrup may be substituted.

Chef's Notes

Test Kitchen Tip: Brush or rub a 1-inch border of 1 tsp. vegetable oil around the top of saucepan to prevent sugar from boiling to the top.

Source

Recipe adapted fromThe Lee Bros. Charleston Kitchen © 2013 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.

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