Marshmallows are confections that require heating sugar and corn syrup to a specific temperature and then whipping the hot sugar mixture with gelatin until it becomes light and fluffy. A candy thermometer seemed too fussy, but it proved to be our best friend in this simple candy making venture, producing a marshmallow with a creamy texture, just enough sweetness and a hint of vanilla.
Our marshmallows melt like a dream (we topped our Thanksgiving sweet potato casserole with them last month), toast up perfectly for yuletide s'mores, and make hot chocolate an extra special treat.
By reducing the amount of gelatin to one packet, you can create marshmallow creme (fluff) that can be drizzled over ice cream, desserts or slathered between two pieces of bread and devoured.
The flavor profile can also be changed by incorporating different extracts into the marshmallow recipe: Use 1/4 teaspoon peppermint, coconut, lemon or orange extract in addition to the vanilla.
Serving size 16 to 20 marshmallows
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