Marshmallows (Weight Watchers) Makes 40 servings Light, a little chewy and so delicious, these marshmallows will put you off those from the bag forever. Best of all, theyll keep for a couple weeks at room temperature, A treat for everyone who stops by. Ingredients Nonstick cooking spray Three 1/4-oz envelopes unflavored gelatin 1 1/2 cups water, divided 2 cups sugar 1 cup light corn syrup, divided 1 Tbsp vanilla extract 1 cup powdered sugar Instructions 1. Spray a 9 x 13-inch pan with nonstick cooking spray and set it aside. 2. Sprinkle the gelatin over 3/4 cup water in a large bowl. (If youre going to use a standing mixer in step 5, below, use that bowl in this step.) Cover and set aside to soften. 3. In a heavy, medium saucepan set over medium heat, stir the sugar, 3/4 cup corn syrup and the remaining 3/4 cup water until the sugar dissolves and the mixture comes to a boil. 4. Clip a candy thermometer to the inside of the pan, and cook without stirring until the temperature reaches 240°F. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup. 5. Using an electric mixer on high speed, beat the hot syrup into the softened gelatin in a slow steady drizzle. Continue beating until the mixture triples in volume and becomes stiff, about 10 minutes. Beat in the vanilla extract. 6. Spread the mixture into the prepared pan; smooth with a thin, flexible spatula or a wide knife dipped in water. Set aside at room temperature uncovered until cool and firm, about 2 hours. 7. Dust a large cutting board with 1/4 cup confectioners sugar. Sift 1/4 cup confectioners sugar over the marshmallow. Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert onto the cutting board. Sift another 1/4 cup confectioners sugar over the marshmallow once you have unmolded it. 8. Cut into 4 even columns the long way using a sharp knife or a pizza roller; then slice into 10 even rows the short way — thereby making 40 marshmallows. Dip the cut sides of the marshmallows in the remaining confectioners sugar. Store sealed in an airtight container at room temperature for up to three weeks.
Posted on: Sun, 02 Nov 2014 12:47:48 +0000
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