These are from Martha Stewart Web Site
2 CU Sugar
1/2 CU Karo
1/2 CU water
1/4 tsp salt
2.5 TBL gelatin
2 eggs (whites only)
1 tsp vanilla
1. Mix sugar, Karo, water and salt
2. Start heating in large pot
3. In separate bowl mix gelatin in with water at 140 degrees
4. As sugar mixture nears 240 degrees, beat egg whites
5. Beat egg whites to very stiff peaks
6. At 240 degrees add gelatin to sugar mixture
7. Stir to combine
8. Slowly pour sugar mixture into egg whites mixing constantly
9. Mix to blend
10. Add vanilla and continue to mix for 10 minutes
11. End result should be whitish
12. Pour into non-stick pan
13. Spray (or oil) parchment paper
14. Spread (extremely hot) mixture across pan using spatula
15. Put paper on top and press flat
16. Leave overnight
17. Next day, turn out onto waxed paper
18. Lightly powder with corn starch
19. Cut into small cubes and set on waxed paper
Notes These are from my television notes
Momma Reiner’s Chocolate Fudge Marshmallows From MarthaStewart.com
* Nonstick cooking spray
* 2 tablespoons plus 1/2 teaspoon unflavored gelatin
* 2 cups sugar
* 1/2 cup light corn syrup
* 1/2 cup hot water
* 1/4 teaspoon salt
* 2 large egg whites
* 1/2 teaspoon pure vanilla extract
* 1 cup cornstarch
1. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
6. Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
Makes about 30 chocolate-covered marshmallows
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