Bake Good

Marshmallows

  • Intermediate
  • 1 pound
  • 50 min
Baking Success Or Baking Mess

Ingredients

1 envelope plain gelatin
1/3 cup cold water
1/2 cup granulated sugar
2/3 cup Crown® Lily White® Corn Syrup
1/2 teaspoon pure vanilla extract
Fleischmann's® Corn Starch and fine granulated sugar to roll mixture in

Instructions

Combine gelatin and cold water in a small saucepan; let stand 5 minutes to soften gelatin.


Place saucepan over low heat and stir until gelatin is dissolved.


Add sugar and stir until sugar is dissolved.


Pour corn syrup in a large bowl (3-4 quart) of electric mixer. Add vanilla and gelatin mixture, and beat about 15 minutes or until mixture becomes thick and of a marshmallow consistency.


Thoroughly cover the bottom of 8 x 8 or 9 x 9-inch pan with equal parts of corn starch and fine granulated sugar.


Pour the marshmallow mixture into the pan and smooth off the top with a knife.


Let stand in a cool place (not refrigerated) until well set, about 1 hour.


To remove from the pan, loosen around the edges with a knife and invert over a board sprinkled lightly with equal parts of corn starch and fine granulated sugar.


Cut into squares with a sharp knife moistened with cold water.


Roll each marshmallow in equal parts of corn starch and fine granulated sugar. Makes about one pound.


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