Friday, July 7, 2017 at 11:45AM
Mark Scarbrough in Candy, Desserts, candy, confections, marshmallows

They're this week's podcast. And they're amazing. If you only know the kind in bags, the kind that seem to have a pudding skin over the centers (blech), you don't know what you're missing. These are soft as air, unbelievably light.

And better from the freezer. They get a little denser, a little chewier--sort of like a marshmallow version of gummy candy.

No, that doesn't make any sense. But you can find out more about marshmallows on our podcast. Listen in here on iTunes or here on stitcher or here on iheartradio. And then get to candy-making!


Makes about 2 dozen

1. Generously coat the inside of a 9 x 13-inch pan with oil or nonstick spray. Set aside.

2. Mix the gelatin and 3/4 cup water in a large bowl or the bowl of a stand mixer. Set aside to soften the gelatin while you complete the next steps.

3. Meanwhile, mix the sugar, 3/4 cup corn syrup, and the remaining 3/4 cup water in a medium saucepan set over medium-high heat. Clip a candy-making thermometer to the inside of the pan and stir until the sugar has dissolved. Bring to a boil and continue cooking until the temperature reaches 240F (115C--the soft ball stage).

4. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup to stop the cooking.

5. With an hand-held electric mixer at medium speed or a stand mixer fitted with the whisk attachment at the same speed, start beating the gelatin mixture while slowly drizzling in the hot sugar mixture. Continue adding that sugar mixture in a slow steady stream until it's all in, then continue beating the mixture until it's soft, tripled in volume, white, moundable, just warm (not hot), and about like soft marshmallow fluff, about 10 minutes.

6. Beat in the vanilla extract, then turn off the machine and scrape down the beaters. Pour and scrape the white goo into the prepared pan. Sift confectioners' sugar over the top of the confection and set aside until it sets up, about 4 hours or even overnight.

7. Set a large cutting board over the pan and turn both upside down. Shake a bit to release the marshmallow block from the pan. Remove the pan, sift confectioners' sugar over the block, and cut it into 2 dozen (or so) rectangles or smaller squares.

8. Place some confectioners' sugar in a large bowl, pour in all the cut marshmallows, and toss gently but well, adding more confectioners' sugar as needed, until all the marshmallows are well coated. Store in a sealed plastic bag at room temperature for up to 5 days or in the freezer for months.

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