This recipe for homemade cotton candy is easier than you might think. The recipe provides you with perfect sticky cotton candy. You can sandwich it or dip it in hot chocolate. Your friends will definitely want to know where you found the recipe! (Source: Martha Stewart Living, July 2006)
Directions: 1. Brush a 9×13 inch glass baking dish with oil. Line with parchment paper, leaving a 2-inch overhang on the long sides. Brush the parchment with oil; set aside. 2. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and 3/4 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Without stirring, boil until the mixture registers 238 degrees on a candy thermometer, about 9 minutes. 3. Meanwhile, place 3/4 cup cold water in the bowl of an electric mixer; sprinkle with gelatin. Let soften for 5 minutes. 4. Fit the mixer with the whisk attachment. With the mixer on low speed, beat the hot syrup into the gelatin mixture. Gradually increase the speed to high; beat until the mixture is very stiff, about 12 minutes. Beat in the vanilla. Pour into the prepared pan, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours. 5. Sift 1 cup confectioners sugar onto a work surface. Unmold the marshmallow onto the confectioners sugar; remove the parchment paper. Lightly brush a sharp knife with oil, then cut the marshmallow into 2-inch squares. Sift the remaining 1/2 cup confectioners sugar into a small bowl, and roll each marshmallow in the sugar to coat.
Cooks Note: Cotton candy can be stored in an airtight container for up to 3 days.
Eddie
26.04.2023 @ 20:39
This recipe for homemade cotton candy is easier than you might think. The recipe provides you with perfect sticky cotton candy. You can sandwich it or dip it in hot chocolate. Your friends will definitely want to know where you found the recipe! (Source: Martha Stewart Living, July 2006)
Ingredients:
– Vegetable oil, for brushing
– 4 unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
– 3 cups granulated sugar
– 1 1/4 cups light corn syrup
– 1/4 teaspoon salt
– 2 teaspoons pure vanilla extract
– 1 1/2 cups confectioners sugar
Directions:
1. Brush a 9×13 inch glass baking dish with oil. Line with parchment paper, leaving a 2-inch overhang on the long sides. Brush the parchment with oil; set aside.
2. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and 3/4 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Without stirring, boil until the mixture registers 238 degrees on a candy thermometer, about 9 minutes.
3. Meanwhile, place 3/4 cup cold water in the bowl of an electric mixer; sprinkle with gelatin. Let soften for 5 minutes.
4. Fit the mixer with the whisk attachment. With the mixer on low speed, beat the hot syrup into the gelatin mixture. Gradually increase the speed to high; beat until the mixture is very stiff, about 12 minutes. Beat in the vanilla. Pour into the prepared pan, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners sugar onto a work surface. Unmold the marshmallow onto the confectioners sugar; remove the parchment paper. Lightly brush a sharp knife with oil, then cut the marshmallow into 2-inch squares. Sift the remaining 1/2 cup confectioners sugar into a small bowl, and roll each marshmallow in the sugar to coat.
Cooks Note:
Cotton candy can be stored in an airtight container for up to 3 days.