VANILLA MARSHMALLOWS
The only difference between an extraordinary life & an ordinary one is the extraordinary pleasures you find in ordinary things. ~Veronique Vienne
Ingredients.
• 1 c. filtered water (divided)
• 3 tbsp. Great Lakes gelatine
• 2 c. cane sugar
• pinch of sea salt
• 1 tsp vanilla
• tapioca flour
1. In a stand mixer, add gelatine & 1/2 cup of water. Whisk till mixed & set aside to bloom (20 mins).
2. In a small saucepan add the remaining 1/2 cup water, sugar & salt. Cover & heat mixture for about 3-4 minutes. Uncover & continue to cook heat for about 7-8 minutes (or 240F with a candy thermometer). Immediately remove from the heat.
3. Turn your mixer on low, & while running, slowly pour the hot syrup onto bloomed gelatine. Once you have added all of the syrup, turn the speed up to high. Whisk until the mixture becomes very thick & is has cooled down, about 6-10 min. Add in the vanilla near the end.
4. In a well-buttered, glass dish, dust lightly with tapioca flour*. Then using a buttered spatula, pour the marshmallow mixture evening into the dish. Dust lightly again with tapioca flour. Cover & refrigerator minimum 4 hrs**.
5. Once set, flip out the marshmallows slab & slice into squares, dusting edges with more tapioca flour. Store in a sealed container for up to 3 weeks***.
NOTES:
* a little goes long way
** honestly, I have been known to scoop some straight into my coffee,
no rules here
*** they won’t last you that long