Home made Marshmallow.

Here is a candy recipe you wanted
It is best to use 250 or higher bloom gelatine if you can find it to arrive at a better result. Some high end kitchen supply stores will have this but you will not get it at your local grocery store. If you use a lower bloom you will not have the same results.
What you will need:
Place in a mixing bowl 3 tablespoons of gelatine and ¼ cup of cold water and let this stand for one hour.
In about ½ an hour it is time to prepare the syrup. Place in a heavy pan under low heat stirring until all is dissolved.
2 cups of sugar
¾ cup of light corn syrup
¼ cup of water
¼ teaspoon of salt
When this starts to boil cover the pot for 3 minutes to allow the crystals that might be stuck to the sides of the pot to melt down from the sides. Uncover the pot and do not stir over high heat until you have reached the firm ball stage. Over cooking will make the Marshmallows tough. Remove this from heat and pour this over the gelatine while stirring constantly. Continue beating this for about 15 minutes until all of the gelatine has been incorporated after all of the syrup has been added. Add 2 tablespoons of *Vanilla while the mixture is still warm.
Put this mixture into a 8×12 inch pan that has been lightly dusted with corn starch. After 12 hours remove from the pan and cut with scissors again dusting each piece with corn starch. Store in a corn starch dusted tin.
*Vanilla can be substituted with other flavours like lemon or orange oil as well as any other flavour oil you might find to your liking.


About teachkitchenskills

A chef and butcher with some 40 years of experience in both fields
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