Prepare pan. Combine confectioner’s sugar and starch in a small bowl. Lightly oil a 9 x 13″ pan. Dust liberally with the sugar/starch mixture. Make sure that the bottom and sides are completely coated. Return any excess sugar/starch to the bowl. You will need this later.
Place the gelatin into the bowl of a stand mixer with 1/2 cup of water.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, golden syrup and salt. Bring just to a boil. Cover and cook 3 to 4 minutes. This will help to wash down any sugar granules from the sides of the pan. Uncover and clip on a candy thermometer. Continue to cook until the mixture reaches 240 °F. Immediately remove from the heat, being careful not to jostle the syrup too much – that could form crystals and you don’t want that.
Using the whisk attachment, turn the mixer on low speed. Very slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Try not to pour onto the whisk attachment. Do not scrape the last of the syrup out of the pan. Just pour out as much as will come out without scraping. After all of the sugar syrup has been added, increase the speed to high.
Continue to whip the mixture until it is very thick and the bowl feels lukewarm. This will take about 12 to 15 minutes. Add the flavoring during the last minute of whipping.
To add color: for even coloring, add a small amount of liquid, paste or powdered food coloring during the last minute of whipping. For a marbled effect, swirl in a small amount of color as you are scraping the mixture from the bowl to the prepared pan.
Pour the mixture into the prepared pan using an oiled spatula to scrape everything from the bowl. Spread as evenly in the pan as possible. Dust the top with enough of the remaining sugar/starch mixture to lightly cover. Save the rest for later. Let the marshmallows sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board or parchment paper and cut into 1-inch squares using a pizza wheel dusted with the sugar/starch mixture. Lightly dust all sides of each marshmallow with the remaining sugar/starch mixture, using additional if necessary. These will stay fresh in an airtight container for up to 3 weeks.
Copyright © 2008 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
I have used other flavorings in this also. Extracts are fairly weak and you will need 1-2 tsp to flavor the marshmallows. Oil based candy flavors are much stronger, so start with 1/4 tsp. I have also found that it seems to concentrate as they set up.
Read the ingredients on your confectioner’s sugar to avoid your allergens. Use whatever safe, neutral flavored oil is safe for you.