Karina Jones is a real-life ranch wife in the Nebraska Sandhills and one of the most highly sought-after speakers in the cattle industry nationwide!
While I’m at the county fair this week, I wanted to share with you my oldest daughter’s last baking entry of her 4-H career and you don’t even have to heat up the kitchen!
So here it is, Mahaya’s Marshmallows. I’m going to warn you, when this is the fluff stage it is so smooth and velvety. We look forward to trying it in some fruit dips.
1. In a small bowl mix ½ cup of cold water with 2 ½ tablespoons of unflavored gelatin. Once mixed let it sit.
2. In a large pan melt 2 cups of white sugar and ¾ cup of water. Bring this to a boil. Once boiled add the gelatin mixture to your pot and wait for it to melt.
3. While waiting for your mixture to melt, line a 9×13 with parchment paper lightly dust with powdered sugar.
4. Once your gelatin mixture is incorporated into your sugar water, add it to a large mixing bowl and whip it with a hand or stand mixer.
5. While your mixture is whipping add 1 tablespoon of vanilla extract.
6. Once your mixture is the consistency of marshmallow fluff, spread it out in the 9×13 dish. Do NOT wait to do this. The mixture can harden very fast and once it does it is nearly impossible to get it out without hot water.
7. Now, dust the top of your marshmallows with powdered sugar and sprinkles you want! Then stick it in the fridge and let it chill for 2 hours. You can cut with small cookie cutters or with a knife. Now you are ready for smores or hot cocoa season!
karina@youragnetwork.com or visit facebook.com/ranchraisedwithkarinajones
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