A)
- 5 lbs. sugar
- 4 lbs. glucose
- 1 qt. water
(B)
- 1 qt. hot water
- 3 1/2 oz. powdered gelatin
(C)
- 1 oz. vanilla
- 1 level teaspoon salt
Preparations
- Obtain 20 qt. mixing bowl
- Obtain whip beater attachment
- Obtain 4 medium flat bottom pans
- Line pans with white wrapping paper (not wax paper)
Step I
Place all ingredients under (A) in kettle. Mix well. Cook to 240° F.
Step II
While batch is cooking up to 240° F., dissolve (B) in a separate container.
Step III
When (A) reaches 240° take off fire and pour into mixing bowl. Pour (B) into the bowl also. Beat this batch with a whip beater at high speed.
Step IV
Beat 10 minutes then add (C). Whip for 3 more minutes (or a total of 10 min.)
Step V
Pour into pans lined with white wrapping paper.
Step VI
Allow to set for 12 to 24 hours. After the marshmallow sets, dust the top heavily with a mixture of 1/2 powdered sugar and 1/2 corn starch. Tip the marshmallow out of pans and wet the paper with a wet cloth. After a minute, peel off paper then dust side with powdered sugar and corn starch.
Step VII
Bite off with a knife into long strips 1 1/2 in. wide. Cut into squares. Store in airtight cans.
Special Comments
- Proper consistency of marshmallow is reached when it will ” hold an impression”. That is when a knife is dipped into the marshmallow, and the knife is lifted up, the marshmallow falls off the knife and lies on top of the batch without submerging. This is “proper consistency”–beat until batch reaches this consistency.
- Do not grease paper or pan.
Also See
Original Recipe
Marshmallow (Second Recipe)
Marshmallow 240°
5 lbs. sugar
4 lbs. glucose
1 qt. water
___________________
1 qt. hot water
3 1/2 oz. gelatin
___________________
vanilla
salt
Original Recipe
