Homemade Marshmallows & Hot Spiced Mocha

• Condiments

  • 2/3 cup Corn syrup, light

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1/4 tsp Salt
  • 2 cups Sugar
  • 1 Sugar, powder

• Desserts

  • 3 Envelopes Gelatin, Unflavored

• Beer, Wine & Liquor

  • 1/2 cup Amaretto liqueur

• Liquids

  • 1/2 cup Water

Found on seasonalmuse.com

Ingredients

• ½ Cup Amaretto Liqueur
• ½ Cup water
• 3 Envelopes unflavored gelatin (I use Knox)
• 2 Cups sugar
• ⅔ Cup light corn syrup (I use Karo)
• ¼ Tsp. salt
• ½ Tsp. Almond extract
• Powder Sugar

Directions

• Line 13x9x2 inch metal baking pan with foil. Coat foil lightly with non-stick spray.
• Add Amaretto to bowl of heavy duty mixer fitted with whisk attachment. Sprinkle gelatin over liquids. Let stand until gelatin softens and absorbs water, at least 15 minutes.
• Combine 2 cups sugar, corn syrup, and remaining 1⁄2 cup water in a heavy sauce pan. Stir over medium-low heat until the sugar dissolves, brushing down the sides with wet brush. Attach a candy thermometer to side of pan. Increase heat and bring to a boil. Boil without stirring, until syrup reaches 240 degrees F - about 10-12 minutes
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl. Gradually increase speed to high and beat until mixture is stiff (about 15 minutes). Add Almond extract and beat to blend (about 30 sec more).
• Scrape marshmallow mixture into prepared pan. Smooth the top with a wet spatula. Let stand at room temperature for about 8 hours to cool.
• Place powdered sugar in small bowl. Sift a good dusting onto a work surface; turn the marshmallow slab up side down onto the powdered surface. Remove the foil from the surface. With a dry, sharp knife cut the marshmallows into 2 inch squares. Place the cubes into the bowl of remaining powder sugar and toss to coat. Marshmallows will keep in an air tight container for several weeks.