“This recipe was my grandpa’s favorite. At Christmastime, he would be busy making marshmallows for his family and friends.” —Diana Byron NEW LONDON, OH
Prep: 55 min. + standing
2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon clear Spice Islands® pure vanilla extract
Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping
Optional garnishes: baking cocoa, confectioners’ sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles
•Line a 13-in. x 9-in. pan with foil and grease the foil with butter;
•In a large metal bowl, sprinkle gelatin over 1/2 cup water; set
aside. In a large heavy saucepan, combine the sugar, corn syrup,
salt and remaining water. Bring to a boil, stirring occasionally.
Cook, without stirring, until a candy thermometer reads 240°
•Remove from the heat and gradually add to gelatin. Beat on high speed
until mixture is thick and the volume is doubled, about 15 minutes.
Beat in vanilla. Spread into prepared pan. Cover and let stand at
room temperature for 6 hours or overnight.
•Using foil, lift marshmallows out of pan. With a knife or pizza
cutter coated with cooking spray, cut into 1-in. squares. Dip or
drizzle marshmallows with toppings if desired; coat with garnishes
as desired. Roll other marshmallows in the garnishes of your choice.
Store in an airtight container in a cool dry place.
Yield: about 9-1/2 dozen.
Nutrition Facts: 1 marshmallow (calculated without optional ingredients) equals 22 calories, trace fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.