Corn Syrup Free Mint Marshmallows

Products Used

Ingredients

    Directions

    1. Evenly spray a 9 x 13 inch baking pan and set aside.
    2. In a bowl of a stand mixer combine gelatin and water (1), fit with whip attachment and set aside.
    3. In a saucepan combine sugar and water (2) and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F. Do not stir syrup as this may cause it to crystallize.
    4. Remove from heat, engage mixer in medium speed and while whipping pour hot syrup in a slow and steady stream onto whipping gelatin. Once all combined engage mixer in high speed. Add salt.
    5. Whip until mixture feels lukewarm and looks like marshmallow fluff, about 8-12 minutes. Add mint extract (add more for a stronger flavor) and food coloring. Stop mixer and scrape marshmallow into prepared pan. Spread evenly. Dust with a partial amount of powdered sugar.
    6. Allow to cool, preferably overnight while covered with plastic food wrap. Does not need to be refrigerated.
    7. Next day remove from pan and cut into desired size, toss generously into powdered sugar.
    Imperial Sugar Insight
    1. Once you realize how easy it is to make your own marshmallows, you will never go back to store-bought. Homemade marshmallows are more light and airy than the packaged kind.
    2. Use caution while working with hot syrups as they can cause severe burns. Working in a calm environment is essential.
    Rate & Review

    Rating


    Oops.. there is no Spanish translation to this recipe