D.I.Y. Lab
1. Lightly spray the inside of a 8x8 pan with
the nonstick cooking spray. Take 1/3 cup of
the confectioners sugar and coat the pan.
2. Put 1/3 cup of cold water into the bowl
of your stand mixer (if you don’t have a
stand mixer you can use a large bowl and a
handheld mixer) and sprinkle the gelatin over
it. Let it stand for 10 minutes.
3. Take a medium saucepan and put in the
remaining 1/3 cup of water, granulated
sugar, corn syrup and salt. Attach a candy
thermometer to the side of the pan and
crank up the heat to medium-high.
4. Don’t stir! Just keep an eye on the
thermometer and when it reaches 240
degrees take it off the stove. Turn on the
stand mixer to a low speed (with whisk
attachment) and slowly and carefully pour
the hot mixture into the gelatin in a thin
stream.
5. Add the vanilla (or whatever extract/
flavoring you like). Add food coloring if
desired.
6. Crank up the speed to medium-high and
let it whip up for 8-12 minutes. Things
should start to look white and sticky.
7. Lightly spray a spatula with the cooking spray and
scoop the mixture into your prepared pan. Slightly
dampen your hands with water and smoosh the mixture
into the corners of the pan, making an even layer.
8. Wait (3 hours – overnight) for the mixture to set and
remove your marshmallow slab from the pan. Cut with a
slightly wet knife or pizza cutter. Put the remaining
confectioners sugar in a bowl and toss your marshmallow
pieces until they are evenly coated.
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THE CONE - ISSUE #1 - SPRING 2014