Recipe adapted from Martha Stewart
IngredientsVegetable oil, (for brushing baking dish)
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar
Brush a 9-by-13-in. glass baking dish with oil. Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put sugar, corn syrup, salt, and
3/4 cup water into a medium saucepan. Bring to a boil over high heat,
stirring until sugar is dissolved. Cook, without stirring, until mixture
registers 238 degrees on candy thermometer about 9 minutes.
- Meanwhile, put 3/4 cup cold water
into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5
- Using the whisk attachment in
the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture.
Gradually raise speed to high; beat until mixture is very stiff, about 12
minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset
spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 3/4 cup confectioners'
sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove
parchment. Lightly brush a sharp knife with oil, then cut marshmallow into
Marshmallows can be stored in an airtight container up to 3 days.
I dipped graham crackers into milk chocolate, then topped them with a marshmallow. I put them into the oven on broil until the marshmallows melted and turned golden brown.