Ms. Stewart introduced me to these about 10 years ago and I’ve made these every winter since. They’re pretty easy to make but you have to be very careful with the hot syrup. They are great in hot chocolate especially if you use a bittersweet chocolate. The bitter chocolate with the sweet marshmallow is a great combination.
Makes 2 dozen
2 1/2 tablespoons unflavored gelatin
1 1/2 cup sugar
1 cup light corn syrup
1/4 tsp salt
2 tbs vanilla
½ cup confectioners’ sugar
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan. Stir over low heat until sugar has dissolved. Cook on high heat syrup without stirring until it reaches 244 degrees (firm-ball stage) on a candy thermometer. Remove from heat immediately.
With mixer on low speed, slowly pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla and beat to incorporate.
Dust an 8 x 12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust with confectioners’ sugar and let stand overnight, uncovered, to dry out.
Cut into shapes.