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Kendra: Great recipe! I made a few adjustments, because I didn't have all the ingre
EMILY: HI I THINK MITCH WAS JUST GREAT AND HAD THE BEST ANSWERS FUNNY TOO! IS TH
Maureen Rosin: Hey guys! Love the intern olympics. Too funny. I'm with Lisa...you can't
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Recipe|June 25, 2010 4:04 pm

Lisa’s Malleable Marshmallow Madness

Recipe: Lisa’s Malleable Marshmallow Madness

From Bite Me Cookbook: What squishy sustenance can be shot out of an air gun, provides 1% of your daily dose of iron (in a single cup, at that) and was invented by the same folk who came up with the pyramids? My most favorite cylinder-shaped snack, the marsh-a-mallow. I’ve jaunted to Vegas with the sole intention of inhaling the toasted marshmallow milkshakes at BLT Burger. I’ve trained to become The Champ in the perilous Chubby Bunny marshmallow-stuffing contest. Heck, I’ve even survived a few Peeps-induced-stupors. Now, I stand here looking beyond the bag of Jet-Puffed and into the face of a candy thermometer. My mad-skilled-sister has hooked me up with some homemade, gooey insanity known as… Lisa’s Malleable Marshmallow Madness

Ingredients

Approx. 3/4 cup icing sugar
1/2 cup cold water
3 1/4 oz (21g) envelope unflavored gelatin
2 cups white sugar
1 cup light corn syrup
1/2 cup cold water
1/4 tsp kosher salt
3 tsp vanilla extract

Directions

Coat a 13×9-inch baking pan with non-stick cooking spray. Dust with 1/4 cup icing sugar.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Let stand to soften, about 10 minutes.
In a heavy 3-quart saucepan, combine 2 cups white sugar, corn syrup, 1/2 cup cold water and salt over low heat. Stir until sugar is dissolved. Increase heat to medium-high. Attach a candy thermometer to the side of the pan and boil mixture without stirring until thermometer reaches 240°F, about 10 minutes. Remove from heat.
Using the whisk attachment, turn electric mixer to low speed. Slowly pour the hot syrup into the gelatin mixture. Increase speed to high and continue to beat until mixture becomes thick and stiff. Add vanilla extract and mix until just combined.
Pour marshmallow mixture into prepared baking pan. It will be very sticky so wet your spatula and hands to smooth it best you can. Sift another 1/4 cup icing sugar evenly over the top. Uncovered, let stand at room temperature until firm, about 6 hours.
To remove from pan, run a thin knife around the edges of the pan and invert pan onto a large cutting board that has been dusted with 2 tbsp icing sugar. With a large knife or pizza wheel, cut marshmallow into any size squares desired. Sift remaining icing sugar over cut marshmallows. Toss to coat and shake off excess. Store in airtight container for up to 2 weeks.

Preparation time: 6 hour(s)

My rating 5 stars: ★★★★★ 1 review(s)