So while marshmallows are a thing here in Acapulco, regular vanilla marshmallows are not really a thing, at least not off in a bag by themselves. There's actually bigger demand for marshmallows here but they're almost always flavored, or coated with chocolate or something of the sort. Being a bit of a puritan, I'm still stuck on those classic white puffs, so I made some.

I learned why many of the recipes I see that show the delectable looking mallows are using a stand mixer, because this recipe is seriously hard on the mixer. I nearly fried my little hand mixer making these.

Ingredients:

2 T plain gelatin powder
1 c cold water
1/2 c corn syrup
1/4 c water
1 c sugar

Start by dissolving the cold water and gelatin together in a large bowl, set aside. Then measure out the rest of the water, corn syrup and sugar into a medium sized sauce pan.

Bring to a boil on medium high heat stirring until the sugar dissolves. Allow to boil until the temperature meets 240 degrees on a candy thernometer. I think my meat thernometer was a bit inaccurate to say the least which is likely why mine didn't turn out quite as expected.

The next part goes so fast that it's not easy to photograph. Once the sugar hit that point I removed it from the heat and started beating the gelatin and water mixture in the bowl. Slowly, bit by bit while the mixer was still running (not an easy feat one handed) on high whipping air into the mixture. Eventually it made the characteristic white cream and I called it quits, partially because my mixer was feeling too hot.

I put it in the fridge for awhile to set then turned it out onto a counter covered in a light dusting of powdered sugar. From there cut into pieces and there you have it. I store them in the fridge, keeping it at a week shelf life.

I used some of these in a special recipe, look forward to it in the next few days!

Did you enjoy this post? Check out the links below for more like this one!

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