9 dozen marshmallows
- 3 packages gelatin powder, unflavored
- 1 1/4 cups ice water, divided
- 3/4 cup Domino® Confectioners Sugar sifted and divided
- 2 cups Domino® Granulated Sugar
- 1/2 cup corn syrup, light
- 1/4 teaspoon salt
- 2 teaspoons extract (any flavor)
- 1 to 2 drops food coloring (optional)
Combine gelatin with 1/2 cup ice water in a bowl; set aside.
Spray a 9x13-inch baking dish with nonstick cooking spray. Place parchment paper in pan; spray paper. Sift 1/4 cup confectioners' sugar to evenly coat insides of pan.
In small saucepan, combine remaining 3/4 cup ice water, granulated sugar, corn syrup and salt. Place over medium to high heat and cook for approximately 7 to 8 minutes, until temperature reaches 240°F on candy thermometer.
Using mixer on low speed, beat gelatin mixture for 1 to 2 minutes as you pour in the hot liquid. Slowly increase speed to high, and continue to beat for 10 to 12 minutes with a hand mixer (6 to 8 minutes using a stand mixer with whip attachment). Mixture will be very thick. Add extract and food coloring, if desired. Mix for 1 additional minute.
Pour into prepared pan. Sift 1/4 cup confectioners' sugar over top. Place additional sheet of parchment paper on top of marshmallow.
Refrigerate for 4 hours, or store at room temperature for 8 hours; allow to dry.
Remove dry marshmallow sheet from pan using bottom sheet of parchment paper; place on cutting board. Cut into 1-inch squares using a pizza cutter wheel or sharp knife dusted with confectioners' sugar. Coat cut marshmallows in remaining confectioners' sugar to prevent sticking.
Store in an airtight container for up to 3 weeks.
Dip marshmallows into melted white or milk chocolate. Then add your favorite toppings, such as sprinkles, crushed candy canes or crushed nuts before chocolate sets.