Page 33 - Seasons Magazine Advent 2020

These are not healthy.
Ingredients
3, 0.75 oz. Envelopes Unflavored Gelatin
1/2 cup Water (Ice cold)
1 tablespoon Vanilla Extract 2 cups Granulated Sugar
2/3 cup Light Corn Syrup
1/4 cup Room Temp. Water Dash Salt
1/2 stick Melted butter Baking Pan (we used 9x12 for 1-inch tall mallows)
Plastic Wrap
Crushed Candy Canes
DUST:
1/2 cup Powdered Sugar
2 tablespoons Corn Starch
Instructions
1 Cover your pan with plastic wrap and lightly brush on melted butter (You
2can also use the non stick foil!)
3 Mix vanilla and ice water into a bowl with the gelatin, mix and set aside.
In a sauce pan, mix corn syrup, sugar, room temp water and salt. Stir
until sugar is melted and bring to an even boil. Once boiling, let it boil for 4a minute longer.
Slowly add melted sugar mixture into your bowl with the gelatin while your mixer is on low. Slowly work up your mixer speed to high and mix until you have something that looks like marshmallow "Fluff" and begins
5to really stick to the beater (this will take about 7-10 minutes).
Spread mixture into your pan evenly. Sprinkle candy of choice on top (we
like using crushed peppermints!) and cover with a sheet of tin foil. 6Find a good spot in the freshly fallen snow, and lay your pan flat. Then
7cover it well with more snow. Wait 2-3 hours. until cool.
Mix ingredients to make marshmallow dust, and using a flour duster or
sieve, cover a cut-safe surface.
8Turn your pan upside down and plop out your giant marshmallow onto
9the dusted surface
Using a greased knife, cut the marshmallows into any shape or size you
want. Dip each side of the marshmallows into the dust and enjoy!
Storage tip: I find keeping them in a paper bag, in a dry cool place works well to keep them the consistency I like.
.muy