CAPE GIRARDEAU, MO (KFVS) - Julie Essner of Kelso, Missouri helps us continue to count down the 12 Treats of Christmas with #5 on the list: Homemade Marshmallows. Julie likes to decorate her marshmallows by coating them with multi-colored sprinkles, crushed candy canes, chopped nuts, colored sugars or by dipping them in chocolate almond bark.
- 2 teaspoons butter
- 3 envelopes unflavored gelatin
- 1 cup cold water (divided)
- 2 cups sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon clear vanilla extract
- Optional toppings: melted chocolate almond bark
- Optional garnishes: sprinkles, crushed candies, chopped nuts or colored sugars
Line a 13 X 9 inch pan with foil and butter the foil. Set aside.
In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside.
In a large, heavy-bottomed saucepan combine the sugar, corn syrup, salt and remaining water.
Bring mixture to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240 degrees (soft-ball stage).
Remove mixture from heat and gradually add to gelatin. Beat on high speed until mixture is
thick and has doubled in volume, about 15 minutes. Beat in vanilla.
Spread mixture evenly in prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut hardened marshmallow into one-inch squares.
Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired.
Yields 9 1/2 dozen homemade marshmallows. Store in an airtight container in a cool dry place.