Makes a test-batch, enough to feed 6-12 people as a snack, if you don’t have a small 1.5 qt stainless steel saucepan or similar size, double the recipe.
1tablespoonfinely ground candy capssift them for the finest result
1teaspoonvanilla extract
Finishing
2tablespoonseach: powdered sugar and cornstarch
Instructions
Mix the powdered sugar and cornstarch and reserve.
Pour half the water over the gelatin in a stand mixer with the whisk attached. Meanwhile, bring the corn syrup, sugar and water to a boil with a candy thermometer.
Boil the sugar mixture until it reaches 240 F, then, working quickly, pour the mixture into a vessel you can pour from (I use a qt silicone measuring cup since it holds heat, but is easy to handle).
Begin beating the gelatin on medium speed, carefully drizzling the molten sugar syrup into the mixture.
When all the syrup has been added, add the vanilla, then beat on high for 15 minutes, or until the mixture holds medium peaks. Beat in the ground candy caps.
Once the marshmallow batter is holding peaks, liberally dust a non-stick surface such as a 8 in x 8 in baking pan. In the restaurant, we used to dust sheets of cling film, allowing us to roll the marshmallows up into cylinders. You can also put the mixture into a piping bag and pipe into molds dusted with the cornstarch-sugar mix, as pictured.
Using an off-set spatula, spread out the marshmallow fluff, smoothing out the top as best you can.
Chill the candy cap marshmallows until firm, at least 6 hours, preferably overnight. The marshmallows can be cut with a knife dipped in hot water, then dusted with more sugar and cornstarch, or used as is like you would regular marshmallows (they’ll be a bit sticky).
The marshmallows will last for a week in the fridge.
Notes
If you want to toast the marshmallows, make sure to dry them out as I discuss in this post.