Step # 1 4 packages of unflavored gelation ~ Knox 3/4 cup water
In a standing mixer pour 3/4 cup water and sprinkle gelation over water and let stand for 5 minutes while doing next steps. Have your whisk attachment on your mixer.
Prepare a 13 x 9 baking pan with cover. Butter well and then put a sheet of parchment paper to hang out on sides. This will help with removal later
Step #2 3/4 cup water 3 cups sugar 1 1/4 cup light corn syrup 1/2 teaspoon salt
* 2 cups powdered sugar ~ only for dusting
Put all in a heavy sauce pan water, sugar, corn syrup and salt, heat over high heat and until candy thermometer reaches 238 about 9 minutes. Once the 238 is reached using your whisk attachment turn on very low setting and pour the mixture over the gelation mixture in a slow steady stream trying to keep off side of bowl. Gradually increase speed until you have your mixer on high and you will have to beat on high for about 12 minutes. Once this is done add your vanilla mix in well and very quickly pour mixture in your prepared baking pan and smooth with offset spatula. Let set up over night. Once they have set up I put out a nice large size of parchment paper and dust it with a very generous amount of 10x powdered sugar sifted. I flop out the marshmallows on the powdered sugar then dust the other side with the powdered sugar. I cut into long strips about a 2 inch size ~ wash knife dry and cut another strip until all have been cut washing knife each time. Otherwise you do not get a nice clean cut. Then I cut strips into 2 inch squares dusting each side in the powdered sugar so they will not stick to each other. These will keep in an air tight container for a while.
Great for hot cocoa ~ sticking under the chocolate fountain yum!
From Martha Stewart
