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Lightly oil a 9 x 13 pan (or a jelly roll pan if you prefer daintier marshmallows ... the depth of the pan will determine the marshmallow's thickness). Dust with powdered sugar.
Put the gelatin and 1/2 cup of cold water in the bowl of the mixer and let it bloom for 30 minutes to an hour.
Lightly oil your saucepan (it will help prevent boil-overs later and keep any crystals that may form from sticking to the sides). Mix the sugar, corn syrup, remaining 1/2 cup of water, and salt in the pan and, over low heat, stir until dissolved. Increase the heat to medium and, when it begins to boil, cover mixture for 3 minutes. Remove the lid and attach the candy thermometer to the pan. Without stirring or shaking, continue to cook the mixture until the thermometer reads 244F (the firm-ball stage).
Remove the pan from the heat. Be sure that the mixer's splash guard is in place and start the mixer at slow speed. Remove the candy thermometer and slowly, gently pour the sugar syrup into the gelatin bloom. Increase the speed to medium. (Be careful, the syrup is very hot and don't want to risk spattering it). When the mixture begins to fluff up, turn the speed to high. Whip for 8 to 12 minutes until you have a big bowlful of warm airy golden gooiness. Add the vanilla and mix well.
Put the mixture in the prepared pan and let it set for at least 3 hours (overnight is better). When it has dried, remove the marshmallow from the pan and cut it with powdered sugar-dusted kitchen shears, a pizza cutter or even deep-edged cookie cutters.
Yields about 1-3/4 lbs.
(With special thanks to Shirley O. Corriher's Cookwise and Michael Chu at http://www.cookingforengineers.com.) |
