Special Tools: Dough EZ® and candy thermometer. Open and lay the Dough EZ pastry mat on counter. Assemble the 9”x13”x1” pastry frame by snapping together, the ¼ “thick guide sticks. Dough EZ’s fiberglass silicone mat is heat resistant to 400° F, making it perfect for preparing confections while protecting counter tops from extreme heat. When preparing marshmallows, place a sheet of parchment paper between the mat and pastry frame. This will make it easier to transfer prepared marshmallows to cookie sheet to cut. Prepare frame and surface by spraying lightly with cooking spray and coating with dusting powder*.
Dusting powder* is used to coat marshmallows to prevent sticking together. Prepare pan and dust with coating before and after cutting into desired shapes. Ratio is equal parts of following. ½ cup powdered sugar, ½ cup cornstarch sifted together.
In mixing bowl, whisk together ½ cup of water and gelatin together. Set aside, let bloom. In medium size saucepan, stir together sugar, corn syrup and water until dissolved. Cover, bring to a boil and simmer for 2-3 minutes at medium heat. Uncover and continue to cook until sugar syrup reaches 240°F or softball stage on candy thermometer. Remove from heat. Return to gelatin mixture. Use whisk attachment on stand mixer. Start mixer to slow speed. Slowly pour hot syrup mixture into mixing bowl. Once added, increase speed to medium and then to medium high. Add flavoring of choice. If using concentrated flavorings such as Lorann’s Flavoring or concentrated oils, reduce amount. Note: if you use oils or concentrated extract you will only need a few drops. Whip mixture until, it becomes light, fluffy and almost triples in volume. Spread mixture into prepared pastry frame, dust with dusting powder and let set. Let dry for at least 1-2 hours. Remove frame, cut into desired shapes and toss in dusting powder to gently coat.
Variations: Chocolate marshmallows: Melt 1 cup of dark or semi-sweet chocolate, ¼ tsp. salt and ¼ tsp. instant coffee in microwave safe bowl. Melt in microwave in 30 second intervals, stirring between heating and completely melted. Stir in ¼ cup of cocoa powder. Add this mixture after you stir in sugar syrup. Dusting Powder*- ¼ cup powdered sugar, ¼ cup cornstarch, and ½ cup of cocoa powder.
Whip these up in no time. They are so simple to make with just a few ingredients.
Warning!!! When cooking and working with sugar syrups and making confections, please use extreme caution. This recipe should not be used by children or without adult supervision. Never leave cooking sugar syrup unattended. Severe burns could result, if you come into contact with hot syrup.