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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

Rating: Unrated
02/04/2012
The best recipe because it makes a large quantity and has a wonderful taste and texture. Make sure to use only the best quality vanilla because that's what you are tasting. I made hundreds for both my daughter's weddings - for the dessert table as well as take home treats.