Marshmallows after Supper

Set out g cold water divided, g gelatin sheets, and g light corn syrup before you start Marshmallows after Supper. The batch is written for 10 people.

Count on 15 minutes of prep, 25 minutes of cooking, 12 hours of resting, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 225 g cold water divided
• 24 g gelatin sheets
• 218 g light corn syrup
• 400 g granulated sugar
• ¼ teaspoon kosher salt
• 2 teaspoons vanilla extract
• 100 g powdered sugar
• 20 g cornstarch

How the cooking goes

1. Line a rimmed sheet pan with baking paper and lightly spray with cooking spray. Keep it to one side.
2. Tip half of the water in the bowl of a electric mixer. Break gelatin sheets in half and completely submerge in the water. Bloom 10 minutes.
3. While your gelatin blooms, add the remaining water and sugar to a saucepot, stir to dissolve the sugar. Add the corn syrup. Try to avoid getting sugar on the sides of the pot. Place over a moderate flame and wash down the sides with a wet finger or a clean pastry brush.
4. Cook until the sugar reaches 240°F (115.5°C).
5. Scatter salt on top of gelatin, turn mixer on low, and carefully pour the hot sugar mixture into the bowl. Be very careful not to hit the whisk. Gradually increase the mixer speed to high, mixing until very thick, about 10 minutes. (The bowl should be barely warm). Add vanilla and mix to incorporate.
6. Using a flexible spatula, pour marshmallow into prepared sheet pan. Lightly spray an offset spatula with cooking spray and then spread marshmallow out evenly over half the pan.
7. In a small bowl whisk together the powdered sugar and cornstarch.
8. Sieve sugar mixture over the top of the marshmallows. Allow it to cool until it is no longer warm then wrap and store in a cool, dry place overnight.
9. Dust a cutting board with powdered sugar mixture and flip marshmallow out of pan onto cutting board. Sift more powdered sugar mixture on top, and cut into squares. Toss the squares in sugar mixture to coat. This will keep them from drying out and also gives that familiar thin crust to the outside. Wrap and store for up to 3 days. You can store them longer, they aren’t going to go bad, but they will gradually dry out and become hard. Just like that time you accidentally left the Puff bag open….

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from No-bake sweets, open Poached Pear Pavlova after Supper and Red Wine Poached Pears with a Clear Method.