Ingredients:
- ¾ ounce gelatin
- 1 cup water (divided into 2 each ½ cups)
- 12 ounces white sugar
- 1 cup light corn syrup
- pinch of salt
- 1 tablespoon Candied Bacon Sriracha Blend
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- ¼ cup corn starch
Instructions:
- Place gelatin in a bowl of a mixer with ½ cup water. Set aside.
- In a saucepot pour the other ½ cup water. Then pour sugar, corn syrup, salt and Candied Bacon Sriracha Blend into the center, taking care not to get any on the side of the pot.
- Cover and heat over high heat for 3-4 minutes. This allows the condensation to help clean off any residue on the sides of the pot. Remove the lid and turn down the heat to a medium-high.
- Attach a candy thermometer and bring the mixture to 240 degrees, about 6-8 minutes. Remove from heat.
- Turn on the mixer to low and mix the gelatin for about 10 seconds before slowly pouring hot sugar mixture down the inside of the bowl. Do NOT pour directly onto the gelatin.
- Once the sugar mixture is all poured in, turn up to high and whip for about 12-15 minutes or until the mixture becomes very thick and has cooled to lukewarm. Add the vanilla during the last minute or two of whipping.
- Prepare a glass baking dish (or whatever you have) for the marshmallow mix.
- Take the cornstarch and powdered sugar and mix in a small bowl. Pan spray or use oil and a paper towel to coat your dish. Pour sugar/cornstarch in and shake while rotating to coat the whole pan well. Pour out excess and reserve for topping. It’s best to do this during the last 5 minutes of whipping the marshmallow so as to be ready for cooling/curing.
- Pour marshmallow mix into the prepared pan and spread evenly with a spatula. Coat the top with reserved cornstarch mixture.
- Let sit at room temp for 4-6 hours uncovered to “cure” the marshmallows. After curing you can cut and toss in more cornstarch/sugar. Store in an airtight container at room temperature for up to 2 weeks!
