Homemade Marshmallows

From The Ultimate Candy Book
Makes about 45 marshmallows

3 envelopes unflavored gelatin
1 1/2 cups water
2 cups granulated sugar
1 cup light corn syrup
1 tablespoon vanilla extract
1 tablespoon canola oil
powdered sugar and shredded sweetened coconut

1. Put about a tablespoon of canola oil in a 9×13-inch pan and distribute evenly with a paper towel.

2. In large mixing bowl, sprinkle gelatin over 3/4 cup water. Set aside.

3. In a medium saucepan, combine 3/4 cup corn syrup, granulated sugar and 3/4 cup water. Place over medium heat and stir until the sugar dissolves.

4. When the mixture comes to a boil, attach a candy thermometer to the side. Cook until the temperature reaches 240 degrees (soft ball stage). (Note: You don’t have to stir during this step.) Turn off the heat and mix in the remaining 1/4 cup corn syrup.

5. If using a stand mixer, place the hot sugar mixture in the mixing bowl. Slowly add the gelatin and whip on high with the wire whisk for 10 minutes or until the mixture triples in size. Beat in the vanilla. (Note: You can use a hand mixer, but it may take a little longer).

6. Spread the mixture in your greased pan. Let sit for 8 to 10 hours.

7. If making regular marshmallows, dust a cutting board with powdered sugar (a good amount, this stuff gets sticky). Run a knife around the pan to get the marshmallows loose and turn over onto the powdered sugar. Dust again and use a pizza cutter dipped in powdered sugar to cut the marshmallows into whatever size you like. Make sure every side is coated. This will keep in an air-covered container for 3 weeks.

For Toasted Coconut Marshmallows: Preheat oven to 350 degrees. Spread 4 cups of shredded sweetened coconut on a baking sheet. Place in oven and stir every few minutes until coconut is golden brown. Use this mixture instead of the powdered sugar to coat the marshmallows.

Notes: Because the marshmallows are so gigantic, I’d like to try setting the marshmallow mixture in a large jelly roll pan versus a 9×13-inch pan.