[at-l] Smashmallows!

[rbenhameda@home.com (Rami)]

What?  You going to make us beg now?  Break loose!


Ok, sorry, here you go!  It takes overnight to let them dry, and lots of
confectioners sugar, but you won't believe how good they are!

Enjoy!

-r

Homemade Marshmallows:
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2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer
with whisk attachment. Let it stand 30 minutes. 
(start this step at roughly the same time as you start the next step)

Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a
small heavy saucepan; place over low heat and stir until sugar has
dissolved. Wash down sides of pan with a wet pastry brush to dissolve
sugar crystals. 

Clip on a candy thermometer; raise heat to high. Cook syrup without
stirring until it reaches 244° (firm-ball stage). Immediately remove pan
from heat. 

With mixer on low speed, slowly and carefully pour syrup into the
softened gelatin. Increase speed to high; beat until mixture is very
thick and white and has almost tripled in volume, about 15 minutes. Add
vanilla; beat to incorporate. 

Generously dust an 8 x 12-inch glass baking pan with confectioners'
sugar. Pour marshmallow mixture into pan. Dust with confectioners'
sugar; let stand overnight, uncovered, to dry out. 
Recipe makes approximately 40 marshmallows.