Introduction: Marshmallow Squares
These marshmallows are so tasty and simple to make that you'll never buy them out of a bag again.
They also make great replacements for ingredients for other tasty rice based squares.
Step 1: Required Ingredients:
3 packages unflavored gelatin
two 1/2 cups of water, separated. (each will be used for a different step)
12 ounces (by weight) sugar, approximately 1 1/2 cups by volume
1 cup light corn syrup (not the dark stuff)
1/2 teaspoon salt
1 teaspoon of the extract of your choice (mint, vanilla, almond, sheep, ect.)
confectioners' sugar (used for dusting pans and the finished marshmallows, no exact amount needed)
butter (for greasing pan)
heat proof spatula
8x13 inch pan
pizza cutter or knife
Step 2: Grease and Powder Pan
Completely butter the bottom and sides of the pan.
Sprinkle the pan with confectioners so that the butter is completely coated with the suger. This prevents the marshmallows from sticking to the pan and makes extraction much easier later. It is better to use too much confectioners sugar than too little.
Step 3: Prep and Measure Candy Ingredients
Pour all three of the packets of the gelatin into the work bowl of your stand mixer then cover with one of the half cups of water. Let this mixture stand for at least 10 minutes. Make sure your whisk attachment is on your mixer.
Mix the corn syrup, sugar, salt and water in a small sauce pan and heat over medium heat. Attach the candy thermometer to the pan and stir occasionally until the mixture reaches 240 degrees F.
Step 4: Whip Up Some Bubbles
When the sugar mixture reaches 240 degrees F, immediately remove the mixture from the heat and turn your mixer on low.
Slowly pour the hot sugar mixture into the work bowl of your mixer. When all the sugar has been added, turn the mixer on to high and whip for 13 minutes.
During this time make sure you have the following things ready: the buttered and sugared pan, a non stick spatula and some no stick spray.
After 13 minutes, add a teaspoon of your extract of choice (I chose peppermint in my case) and whip for another 2 minutes.
Step 5: Pour Out the Goo.
Take the fluffy mixture and pour it into the prepped pan in one big glob, using the spatula to free as much of the goo from the bowl as you possibly can.
Working quickly, spread the molten marshmallow goo into the corners of the pan using your spatula. Spray the spatula with some no stick spray if the marshmallow starts to stick to your tool.
Once the marshmallow has been worked into the pan, pour some confectioners sugar into a sieve and dust the tops of the marshmallow with sugar. This will prevent sticking later on.
Let the marshmallows cool and rest for several hours (3-5) before attempting to remove them from the pan.
Step 6: Cut and Store
Once the marshmallows have rested, turn the pan over and coax the marshmallows from the pan. This is going to take a little spatula work as well as some time.
It is now time to cut the marshmallows into bite sized little squares of joy. Grab a pizza cutter or a knife (a pizza cutter being much better at this job than any knife) and slice the mass into strips. Dust the marshmallow with confectioners sugar every so often to prevent the newly exposed slices of the marshmallow from sticking back together.
Once the marshmallow has been cut into strips, repeat the cuts in the other direction to form squares. Keep on dusting with more sugar and breaking up the squares until you are left with a pile of individual marshmallow squares.
Bag your new candies and enjoy!
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