Marshmallow Recipe

Fort Lauderdale Personal Chef
There is nothing in the world like a marshmallow. In the summer you put them on the end of a stick and let them get all golden and gooey. Who has not had a ‘smores. In the winter time they make that cup of hot cocoa simply divine. It is extremely easy to make these heavenly pillow at home.
Nonstick vegetable oil spray
1 cup/250ml cold water, divided
3 1/4 ounce/7g envelopes unflavored gelatin
2 cups/400g table or granulated sugar
2/3 cups/158ml light corn syrup
1/4 teaspoon/2ml salt
2 teaspoons/10ml vanilla extract
colored food colouring of your choice (optional)
1/2 cup/78g corn OR potato starch
1/2 cup/65g powdered (icing) sugar
Line 13x9x2-inch (33x23x5 cm) metal baking pan with foil.
Coat foil lightly with nonstick spray. Pour 1/2 cup/125ml cold water into bowl of stand mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes. Combine sugar, corn syrup, salt, and remaining 1/2 cup/125ml cold water in heavy medium saucepan. Stir over medium heat until the sugar dissolves. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240F/116C, about 8 minutes.
Slowly pour hot syrup into gelatin mixture with the machine on low, in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and colouring if using and beat to blend, about 30 seconds longer. Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir the corn or potato starch and powdered sugar in small bowl to blend. Sift starch-sugar mixture onto the top of the marshmallow and work surface. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
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