Categories: Candy
Ingredients
- Butter for greasing pan
- 1/3 cup confectioners sugar, divided use
- 1/2 cup cold water
- 2 1/2 Tbsp. unflavored gelatin
- 1 1/2 cups sugar
- 6 oz. corn syrup
- 2 Tbsp. molasses
- 1/4 tsp. salt
- 1/2 cup water
- 1/2 tsp. vanilla extract
- 2 Tsp. ground ginger
- 1/2 tsp. ground cinnamon
- Generous pinch ground allspice
- Generous pinch ground cloves
- Generous pinch freshly grated nutmeg
Directions
- Generously grease bottom and sides of 11×7-inch glass baking dish with butter; dust with 1 tablespoon of the confectioners sugar.
- Place the cold water in the bowl of stand mixer fitted with the whisk attachment, sprinkle gelatin over and set aside.
- In a heavy saucepan, heat granulated sugar, corn syrup, molasses, salt and 1/2 cup water over low to medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and cook without stirring until mixture reaches 240 degrees on a candy thermometer or until a small amount dropped into a cup of very cold water forms a ball that holds its shape but is pliable; remove pan from heat.
- With the mixer on low speed, slowly (and carefully) pour the hot syrup into softened gelatin. Avoid hitting the whisk with the hot syrup. Gradually increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add the vanilla extract and beat on high for 1 minute. Pour mixture into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight. Dust cutting board with about 1 tablespoon confectioners sugar.
- Place remaining confectioners sugar in small bowl along with all of the spices and mix well.
- To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into confectioners sugar. Store in airtight container at room temperature up to 3 weeks.
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makes about 77 marshmallows