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Monday, May 1, 2017

Marshmallows

Categories: Candies
      Yield: 1 Servings

    1/4 c  Cornstarch
    1/3 c  Icing sugar
           -(or pref,powdered
           - Vanilla Sugar)
      1    Gelatin;unflav
           -1 envelope
    1/3 c  -Water
    2/3 c  Sugar; granulated
    1/2 c  Light corn syrup
      1 pn -Salt
      1 ts Vanilla extract

  Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch square baking pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions to coat sides as well as bottom. Leave any excess in pan.
 
  Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add granulated sugar and stir over moderately low heat until dissolved.
 
  In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form.
 
  Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until set.
 
  With wet knife, cup marshmallow mixture into quarters and loosen around edges. Cut each quarter into nine pieces and roll each in starch and sugar. Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly.
 
  Store in airtight container. Marshmallows will keep for a month. MAKES: 3 Dozen
 
  ~=> Vanilla Sugar (Granulated or Powdered) Simply bury one, two or even more vanilla beans in a jar of sugar and cover it with a tight lid. If you want to the beans to flavor the sugar more quickly, cut them lengthwise with kitchen shears.  do this over the container of sugar so the tiny seeds ~ source of much of the flavor - will land where they belong

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