Description
The flavour opportunities are endless with these soft and sweet treats – let your imagination run wild and substitute your favourite flavours! Recipe c/o Chatelaine.
Ingredients
Units
Scale
- 3/4 cup granulated sugar
- 1/3 cup corn syrup
- 1/4 cold water
- 1/8 tsp salt
- 1/4 cup warm water
- 1/2 tsp cinnamon; 1/8 tsp cayenne/2 tbsp espresso powder
- 2 7g envelopes unflavoured gelatin powder
- 1/4 cup icing sugar
- 1 tsp cornstarch
Instructions
- Stir granulated sugar with corn syrup, cold water and salt in a small saucepan.
- Set over high. Bring to a boil, and let boil without stirring for 1 min.
- While waiting for syrup to boil, pour warm water into the bowl of a stand mixer with whisk attachment.
- Add flavour (cinnamon, espresso, etc.) and sprinkle in gelatin. Let stand 2 min to soften.
- Line an 8-in. square baking dish with overhanging plastic wrap. Lightly spray with cooking spray.
- Set mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 min. Scrape into prepared pan, smoothing top as best you can with an oiled spatula or a metal offset spatula.
- Let set at room temperature for at least 2 hours.
- Whisk icing sugar with cornstarch in a small bowl.
- Sift one-third of mixture over top of marshmallow to dust the surface.
- Turn out onto a cutting board. Discard plastic wrap. Sift half of remaining sugar mixture overtop to dust the surface.
- Slice into cubes about 1 in. square.
- Roll each cut marshmallow in remaining sugar mixture until all sides are coated.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Sweet treat