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Name: Marthas Marshmallows
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 4 Envelopes unflavored gelatin; 2 ts Vanilla extract; 3 c Sugar; 1 1/4 c Light corn syrup; 1 1/2 c Water; 1/4 ts Salt

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INGREDIENTS

4 Envelopes unflavored gelatin
2 ts Vanilla extract
3 c Sugar
1 1/4 c Light corn syrup
1 1/2 c Water
1/4 ts Salt

Servings

INSTRUCTIONS

Oil a 3 quart Pyrex baking dish with vegetable oil. Line the dish with lightweight aluminum foil, and lightly coat foil with more oil. In the bowl of an electric mixer, soften the gelatin with 3/4 cup water. Place the sugar, corn syrup, 3/4 cup water, and the salt in a heavy saucepan. Bring to boil and cook over high heat until the syrup reaches 234 to 240F, or the soft ball stage, on a candy thermometer. With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixure is very stiff, about 15 minutes. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12 hours. Using a fine sieve, sprinkle the confectioners sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into the confectioners sugar to prevent sticking. NOTES : Must be kept in a sealed container and are best eaten within two days of their making. Posted to EAT-L Digest 01 Dec 96 Recipe by: Martha Stewarts Christmas From: Gloria Rodrigues Date: Mon, 2 Dec 1996 18:48:23 -0500

NOTES

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Marthas Marshmallows

4 Envelopes unflavored gelatin
2 ts Vanilla extract
3 c Sugar
1 1/4 c Light corn syrup
1 1/2 c Water
1/4 ts Salt

Oil a 3 quart Pyrex baking dish with vegetable oil. Line the dish with  lightweight aluminum foil, and lightly coat foil with more oil.    In the bowl of an electric mixer, soften the gelatin with 3/4 cup water.    Place the sugar, corn syrup, 3/4 cup water, and the salt in a heavy  saucepan. Bring to boil and cook over high heat until the syrup reaches 234  to 240F, or the soft ball stage, on a candy thermometer.    With the whisk attachment of the mixer at full speed, beat the hot syrup  slowly into the gelatin until mixure is very stiff, about 15 minutes. Pour  the mixture into the foil-lined dish and smooth the top with an oiled  spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12  hours.    Using a fine sieve, sprinkle the confectioners sugar onto a cutting board.  Turn the stiffened marshmallow mixture out onto the sugar, and using a  lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges  of the marshmallows into the confectioners sugar to prevent sticking.    NOTES : Must be kept in a sealed container and are best eaten within two  days of their making.    Posted to EAT-L Digest 01 Dec 96    Recipe by: Martha Stewarts Christmas    From:    Gloria Rodrigues <GRODRIGUES@AOL.COM>    Date:    Mon, 2 Dec 1996 18:48:23 -0500

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 36

Calories: 205
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 2.1mg		0 %
Total Carbohydrate 52.3g		15 %
	Dietary Fiber 0g	0 %
	Sugars, other 52.3g
Protein 0.7g		1 %
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.

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Calories per serving: 205

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