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Marsh Mallows
By knights in shining chef hats
Gelatin is a tasteless and colorless solid substance. Gelatin is extracted from the skin and bones of animals. Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones. Gelatin is commonly used in Jell-o.
Gelatin
.75-oz unflavored gelatin (3 envelopes of Knox gelatin) 1/2 cup cold water 2 cups granulated sugar 2/3 cups light corn syrup 1/4 cup water 1/4 teaspoon salt 1 tablespoon vanilla extract Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes. Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute. Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate. Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set. In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture. Store in an airtight container.
Recipie
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