Sorghum Marshmallows

Directions

1. 1
   Sprinkle gelatin over 1/2 cup cold water in bowl of a heavy-duty electric stand mixer.
2. 2
   Stir together granulated sugar, next 2 ingredients, and 1/2 cup water in a 4 1/2-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil. Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240° (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).
3. 3
   Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.
4. 4
   Whisk together cornstarch and powdered sugar. Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture. Pour gelatin mixture into prepared dish; smooth with a lightly greased spatula. Dust with 1 1/2 Tbsp. cornstarch mixture. Cover remaining cornstarch mixture tightly, and reserve. Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.
5. 5
   Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved cornstarch mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks.
6. 6
   *Cane syrup may be substituted.
7. 7
   Test Kitchen Tip: Brush or rub a 1-inch border of 1 tsp. vegetable oil around the top of saucepan to prevent sugar from boiling to the top.