Try this Gelatin Marshmallows recipe, or contribute your own.
Suggest a better descriptionButter a 9x13-inch baking pan. Mix together powdered sugar and cornstarch in a small bowl. Coat buttered pan with 1/3 of the sugar mixture, shaking to cover sides as well as the bottom of the pan. In a saucepan, combine granulated sugar, gelatin and salt. Stir in the cold water and let stand for 5 minutes, until gelatin softens. Cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Remove from heat and cool to room temperature. Transfer mixture to electric mixer bowl. Add vanilla, then beat at high speed until mixture is thickened and forms soft peaks (about 10 to 15 minutes). Pour mixture into prepared pan, spreading evenly. Dust top with half of remaining powdered sugar mixture. Cover loosely and let stand at room temperature for 2-8 hours. Remove from pan and cut into 1-inch squares or other shapes. (Dip knife or cutter in cold water to prevent sticking.) Roll marshmallows in remaining powdered sugar mixture. Store in an air-tight container at room temperature up to 2 months. Adapted by Karen Mintzias, from a recipe in: "The Cooks Book of Uncommon Recipes" by Barbara Hill Posted to MM-Recipes Digest V4 #8 by "Rfm"
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Serving Size: 1 Candie (7g) | ||
Recipe Makes: 60 | ||
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Calories: 22 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 0.6mg | 0 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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