it seems like i have made these marshmallows hundreds of times. i have made them for friends, parties, but usually just for fun. i have done different versions, some flavored with rosewater and others with chocolate. so much better than the packaged mass produced cousin, these are super soft, pillowy little squares that melt in your mouth. the square shape is ideal for topping a graham cracker or packing up in a little kraft gift box.
of all the marshmallow recipes i've tried, i like this one best. fairly foolproof (except at high altitudes), it doesn't contain egg whites (which tend to weep), there is no need for a candy thermometer and after all, the recipe comes from one of my all time "one day" restaurants to try... the french laundry.
french laundry marshmallows
3 envelopes knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla
confectioners sugar for dredging
in the bowl of an electric mixer, sprinkle gelatin over 1/2 cup water. soak for 10 minutes.
combine sugar, corn syrup, and 1/4 cup water in a small saucepan.
bring to a boil and boil hard for 1 minute.
pour boiling syrup into gelatin and mix at high speed. add the salt and beat for 12 minutes. add vanilla and incorporate into mixture.
scrape into a 9x9-inch pan lined with oiled plastic wrap and spread evenly. let sit for a few hours. remove from pan and dredge the marshmallow slab in confectioners sugar and cut into squares with scissors or a chefs knife. dredge each piece of marshmallow in the confectioners sugar.
