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Marshmallows II (P, TNT)
Source: "Joy of Cooking," 1975 ed.
Yield: About 1-3/4 pounds

3 tablespoons kosher gelatin
1/2 cup cold water
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 tablespoons vanilla
Corn or potato starch for the pan

Put in the mixer howl and let stand for 1 hour gelatin and water.

In about 1/2 hour start to prepare a syrup.

Place in a heavy pan over low heat and stir until dissolved next 4 ingredients.

When the mixture starts to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Continue to cook uncovered and unstirred over high heat to the firm-ball stage, 244°. Overcooking will make marshmallows tough.

Remove the mixture from heat and pour slowly over the gelatin, heating constantly. Continue to beat about 15 minutes after all the syrup has been added. When the mixture is thick but still warm add the vanilla.

Put the mixture into an 8"x12" pan that has been lightly dusted with cornstarch. When it has dried for 12 hours, remove it from the pan, cut it into squares with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin.

Poster's Notes:
Forget lightly dusted. I lined the pan with parchment, gave it a good coating, then coated the top of the marshmallows. Then, after cutting them with scissors dipped in cornstarch, I put them in a bag of starch and shook them up well. They get better with age, and are great for melting over campfires, according to my husband, stepsons and daughter.

This recipe requires the use of an electric mixer. Results are also much improved if you can get, at a professional outlet, gelatin of 250 bloom-a more concentrated form than that sold to the housewife.

Posted by Maxine Wolfson

Nutritional Info Per Serving:N/A