Line a 9-by-13-inch pan with waxed paper. Spray bottom and sides generously with nonstick cooking spray. Set aside.
A few drops of red food coloring add a festive pop of color to these homemade marshmallows.
Servings and Ingredients
|1 c. cold water, divided
|3 (0.25 oz each) envelopes unflavored gelatin
|2 c. Hy-Vee granulated sugar
|¾ c. light corn syrup
|¼ tsp. Hy-Vee salt
|1 tbsp. Hy-Vee vanilla extract
|1 (0.75 oz) tube red writing gel
|½ c. Hy-Vee powdered sugar, divided
Things To Grab
- 9-by-13-inch pan
- Wax paper
- Nonstick cooking spray
- Electric stand mixer
- Heavy 2-quart saucepan
- Candy thermometer
- Large cutting board
- Large plate
Place 1/2 cup water in the bowl of an electric mixer. Sprinkle the gelatin over the water and set aside.
Bring the granulated sugar, corn syrup, salt and 1/2 cup water to a boil, stirring occasionally, in a heavy 2-quart saucepan over medium heat. Increase the heat to high and let the syrup boil without stirring until the temperature reaches 240 degrees. Remove from heat.
With the electric mixer fitted with the whisk attachment on medium speed, pour the hot syrup into the gelatin mixture. Increase the speed to high and beat for 15 minutes until the mixture is bright white, has a whipped appearance and has tripled in volume. Add vanilla a few minutes before the end of the beating.
Spread the marshmallow mixture into the prepared pan. Working quickly, drizzle with red writing gel. Using a knife, make red swirls in the marshmallow. Let stand uncovered at room temperature for 8 to 12 hours.
Sift 2 tbsp of powdered sugar onto a large cutting board. Sift 1 tbsp powdered sugar over the top of the marshmallow. Invert the marshmallow onto sugared surface. Remove the waxed paper and sift 1 tbsp of powdered sugar over the marshmallow. Sift remaining powdered sugar onto a large plate.
Cut marshmallows into squares. Dip the cut sides in the powdered sugar on the plate.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 11g
- Protein: 0g