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LOCATION: Recipes >> Candy >> Marshmallows 06

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3 Tbsp. gelatine
1/2 cup cold water
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1/4 tsp. salt
2 Tbsp. vanilla

Put gelatin and 1/2 cup of cold water in a mixer bowl and let stand
for 1 hour. In about 1/2 hour, start to prepare a syrup. Place
sugar, corn syrup, another 1/2 cup of water and salt in a heavy
pan over low heat and stir until dissolved.

When the mixture starts to boil,cover it for about 3 minutes to
allow any crystals which have formed to be washed down from the
sides of the pan. Continue to cook, uncovered and unstirred over
high heat to the firm-ball stage (244 deg F). Overcooking will
make marshmallows tough. Remove the mixture from heat and pour
slowly over the gelatin, beating constantly. Continue to beat
about 15 minutes after all the syrup has been added. When the
mixture is thick but still warm add the vanilla.

Put the mixture into an 8 x 12 inch pan that has been lightly dusted
with cornstarch. When it has dried for 12 hours, remove it from
the pan, cut it into squares with scissors dusted with cornstarch,
and store the fully dusted pieces in a closed tin.


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