Vanilla Marshmallows

I like larger marshmallows for roasting. My Grandchildren love them. The way I cut them makes 24 large marshmallows.  This confection’s pillowy-softness, tender sweetness and pure, vanilla-scent makes it an instant favorite with all ages. These delicious marshmallows are simple to make and can be used many ways. Of course, you can always float them on top of hot chocolate. For something a little different than vanilla, substitute peppermint, orange oil, lemon oil or any flavoring you choose

Yield: about 64(1 inch square) marshmallows. I cut 24 larger ones

• Equipment needed:
• Candy Thermometer 
• Stand Mixer with a wire whip attachment(such as Kitchenaid Stand Mixer) 

Ingredients:

• Vegetable oil for brushing pan
• 3 packets (2½ tablespoons) unflavored gelatin
• 1 cup cold water, divided
• 2 cups sugar
• 1 cup corn syrup
• 1 tablespoon vanilla bean paste OR extract
• 1/4 teaspoon kosher salt
• 1 cup confectioner sugar for coating marshmallows Plus as needed

Directions:

Line a 9X9 inch square glass or ceramic baking pan with plastic wrap or parchment paper allowing two opposite sides to overhang by 3 inches. Use a silicone pastry brush to heavily coat the plastic wrap or paper with oil. Set aside.

Pour gelatin and 1/2 cup cold water into your stand mixer bowl and stir to dissolve Set aside. Attach the bowl to stand mixer fitted with a wire whip attachment.

Combine sugar, 1/2 cup water,and corn syrup in large saucepan. Clip a candy thermometer to the side of the pan and bring to a boil stirring occasionally.Cook, without stirring until a candy thermometer reads 240 degrees. Remove saucepan from the heat and let stand until the bubbles dissipate.

Turn the stand mixer on medium speed and carefully pour hot sugar mixture down the side of the mixing bowl with mixer running to gradually whip it into the gelatin. Once all sugar mixture has been added, increase mixer speed to high and whip until the marshmallow is thick and the volume has doubled about 3-4 minutes. Slow down mixer and add vanilla and salt. Mix well.Turn off mixer.

Working very quickly, spread marshmallow into the prepared pan using an icing spatula coated with vegetable oil or smooth the top with clean dampened fingertips. Let stand at room temperature until the surface is no longer sticky and you can gently pull marshmallow away from the sides of the pan with your fingertips, about 4-6 hours. Cover marshmallows with plastic wrap and refrigerate overnight.

Using a sieve, dust a cutting board with confectioners sugar.  Use a spatula to pull the sides of marshmallow from the edge of pan and invert onto cutting board.  Dust the top with confectioners sugar. Cut lengthwise into eighths and crosswise into eighths to form a total of 64 squares. Coat the marshmallows liberally one at a time In confectioners sugar, shaking off the excess.

STORAGE: Marshmallow squares keep, layered between sheets of wax paper or parchment paper in an airtight container, in a dry place at a cool temperature (not refrigerated) for 1 month.

Note: Vanilla marshmallows are great dipped in chocolate. Simply melt chocolate, dip marshmallows and place on parchment paper to set.

From the test kitchen of SurlaTable.