Marshmallow Dollops
Meet marshmallow dollops ~ soft, fluffy buttons that perch on hot cocoa like they were made for it.
Servings: 30
Equipment
- stand mixer or electric beaters
Ingredients
- 4 envelopes unflavored gelatin, (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 tsp salt
- 1 Tbsp pure vanilla extract or paste
- confectioner's sugar for dusting
Instructions
- Lay out a large sheet of parchment paper on a flat surface and spray it with cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, put 3/4 cup of water. Sprinkle the gelatin over it and let it sit.
- In a medium saucepan, put the sugar, corn syrup, and salt. Begin heating it, stirring to dissolve the sugar. Then stop stirring and let the sugar syrup come up to 238F. It will boil for a while before it gets there.
- Then, with the mixer on low, slowly pour the hot syrup into the gelatin. Gradually increase the speed of the mixer until it is on high. Beat on high for about 12 minutes until the mixture is stiff. Beat in the vanilla.
- Pour the marshmallow into a piping bag fitted with a round tip.
- Working quickly, pipe little spirals, working from the outside in, until you have a nice dollop. Go on until you have used up all the marshmallow cream.
- Let the dollops sit until they are firm, several hours at least, depending on how dry your weather is. Dust them with confectioner's sugar and carefully peel them off the paper. Dust the bottoms with confectioner's sugar as well.
Notes
*This recipe adapted from Martha Stewart
Nutrition
Serving: 1 · Calories: 136 kcal · Carbohydrates: 35 g · Protein: 1 g · Fat: 0.1 g · Saturated Fat: 0.001 g · Monounsaturated Fat: 0.001 g · Sodium: 30 mg · Potassium: 1 mg · Sugar: 35 g · Calcium: 3 mg · Iron: 0.02 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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