Candies, Cakes, and Cookies: Marshmallow Doves
These handmade confections are a unique favor for guests to take home. They can also be served as petits fours on a tray lined with sparkling sanding sugar.
- Yield: Makes about 2 dozen
Source: Martha Stewart Weddings, Summer 2001
- Vegetable-oil cooking spray
- 4 milliliter packages unflavored gelatin
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups white sanding sugar
Coat a 12 1/2-by-17 1/2-inch baking pan with vegetable-oil cooking spray. Line bottom of pan with parchment paper; spray parchment with cooking spray.
In the bowl of a mixer fitted with the whisk, sprinkle gelatin over 3/4 cup cold water; let soften, about 5 minutes.
Bring granulated sugar, corn syrup, salt, and 3/4 cup water to a boil in a medium saucepan. Cook until mixture registers 238 degrees on a candy thermometer (soft-ball stage), about 5 minutes.
Slowly pour hot syrup into gelatin; beat on low. Gradually raise speed to high; beat until mixture is thick and white and has almost tripled in volume, about 12 minutes. Beat in vanilla.
Pour into prepared pan, and smooth with an offset spatula. Set aside, uncovered, until marshmallow becomes firm, at least 3 hours, or overnight.
Sprinkle 3/4 cup sanding sugar over a clean work surface. Invert pan onto the sugar-coated surface to unmold marshmallow; peel off parchment paper. Lightly spray a 3-inch dove-shaped cookie cutter with cooking spray, and press into marshmallow. Repeat, respraying cutter as needed to prevent sticking. Place remaining 1 1/4 cups sanding sugar in a medium bowl, and roll marshmallow doves in sugar to coat completely. Store in an airtight container up to 10 days.