Marshmallows

Ingredients:

• 2 cup sugar
• 1 cup 1st water
• 3 tablespoons corn syrup
• 11 sheets of sheet gelatin, bloomed
   * (25g = about .75 oz powdered)
• 1/2 cup 2nd water
• 2 ea whites
• 1/2 ea vanilla bean
• 1/4 cup cocoa powder

Directions:

Prepare a casserole dish with pan spray and line with plastic wrap. Spray plastic wrap. Bloom gelatin in 2nd water and set aside. Heat sugar, 1st water and com syrup to 230°F. Start beating the whites and vanilla bean seeds when sugar reaches 220°F. When sugar reached 230°F your whites should be at a medium peak.

With the mixer on medium speed, start to pour the sugar slowly down the side of the bowl. Once all sugar is added tum the mixer up to high speed. Beat until the meringue has stiff peaks about 2 minutes. Melt the gelatin and water and add to the meringue by stopping the mixer and slowly starting it back up to high speed once the gelatin is in. Beat for a moment until gelatin is mixed in. Stop machine once more to shift in the cocoa powder. Start the machine up very slow to high. Beat until fluffy and slightly cool. Spread into the prepared dish. Spray top with pan spray. Plastic wrap to touch and let set at room temp overnight or at least 2 hours.

DO NOT REFRIGERATE. You may freeze in an air tight container. Mallow should last about 2 weeks at room temp. Mallows need to be wrapped in plastic wrap even if kept in an air tight container. If not, the mallows will dry out.

If powdered gelatin is used, blooming liquid (2nd water) should be 3/4 cup.

Makes about 70 square 1" marshmallows.

Locally sheet gelatin can be found at Cake Castle and most cake decoratin stores.

Recipe credit: Chocolatier Ginger Elizabeth from Ginger Elizabeth Chocolates , Sacramento, CA.