Hazelnut Marshmallows
32 large marshmallows
1 Tbsp softened butter (to prepare the pans)
6 envelopes unflavored gelatin
2 cups cold water, divided
3 ½ cups granulated sugar
½ tsp fine sea salt
1 ½ cups light corn syrup
2 tsp vanilla paste
1 Tbsp hazelnut extract (or any extract of choice – try peppermint for the winter holidays)
Food coloring (for this version, I used orange)
1 cup confectioner’s sugar
1) Use the softened butter to grease two 8”x8” baking pans.
2) In a large saucepan (and using a candy thermometer) cook the sugar, salt, corn syrup and 1 cup of water until it reaches 245 degrees.
3) While your sugar mix rises to temperature, dissolve the packets of unflavored gelatin in the second 1 cup of water in the bowl of your standing mixer (with the whisk attachment).
4) When the sugar mix has reached 245 degrees, turn your mixer onto low speed and carefully pour in the hot syrup along the side of the bowl, being careful that it doesn’t hit the whip attachment.
5) Once all the syrup is in the bowl, turn the speed up to high and let it mix for about 12-15 minutes. The resulting marshmallow will be light, fluffy and now cool enough for you to add in the vanilla paste and any flavoring extracts.
6) Remove the bowl from the mixer and dot the food coloring on the top. Fold in with a spatula to create streaks of color. Divide the marshmallow between the two pans and allow it to sit for several hours, or preferably, overnight.
7) Sift a generous amount of confectioner’s sugar onto a work surface and use the tip of a knife to cut around the edges of the pan to release the marshmallow. To unmold the marshmallow, you will have to pull it out of the pan with your fingertips. It will be sticky, but it will pull out in one piece. Dust the top with confectioner’s sugar. Butter the edges of a long knife and cut each marshmallow into 16 large squares. Toss the squares in a bowl of sifted confectioner’s sugar to cover all the cut edges.
8) The marshmallows will stay fresh for four days in an air-tight container.
