|Foil lined oiled dish|
|Water in mixer bowl with gelatin sprinkled on top.|
|All ingredients, in pot, coming to a boil.|
|Thermometer and peppermint oil|
|Boiling till thermometer reads 234 to 240⁰|
|Beating mixture till thick and stiff|
|Ready to go!|
|Mixture poured into dish|
|Powdered sugar on cutting surface|
|The set mixture ready to be cut|
|Cutting the marshmallows|
|These are on their way to my grandsons.|
4 envelopes unflavored gelatin
1½ cups water (divided)
3 cups sugar
1¼ cups light corn syrup
¼ teaspoon salt
2 teaspoons vanilla extract (or you could use peppermint oil...just 2 or 3 drops
the first time…this could be quite potent)
Confectioners sugar for finishing
Oil a 3 qt. Pyrex baking dish with vegetable oil. Line the dish with foil, and lightly
coat the foil with more oil.
In the bowl of the electric mixer soften the gelatin with ¾ cup water.
Place the sugar , corn syrup, ¾ cup water and the salt in a heavy saucepan.
Bring to a boil and cook over high heat until the syrup reaches 234⁰ to 240⁰ F.
Add the extract or oil.
With the whisk attachment of the mixer at full speed, beat the hot syrup slowly
into the gelatin until mixture is very stiff. About 15 minutes. Pour the mixture into the
foil lined dish and smooth the top with on oiled spatula. Allow the mixture to rest,
uncovered, at room temperature 10 to 12 hours.
Using a fine sieve, sprinkle the confectioners sugar onto a cutting board. Turn the
stiffened marshmallow mixture out onto the sugar, and using a lightly oiled knife
cut into squares or use cookie cutters and cut out in shapes. Be sure to dip the cut
edges of the marshmallows into the confectioners sugar to prevent sticking.