Although not a formal “cookie,” this is a good recipe to know. I cut mine into large square bars. You can eat them like a cookie! Stack them on a Oh Honey Grahams and drizzle some chocolate on top for homemade safe S’mores! Note that this recipe contains corn ingredients.
Ingredients
- 1½ cups (360 ml) water, divided
- 4 envelopes (4 tablespoons, or 28 g) unflavored gelatin (animal or fish free option)
- 3 cups (600 g) superfine sugar
- ¼ cup (60 ml) light corn syrup
- 1 teaspoon (6 g) salt
- 2½ teaspoons (12.5 ml) powdered vanilla extract
- 1 cup (120 g) powdered sugar
How to Make It
- Pour ¾ cup (180 ml) water in the bowl of a mixer. Sprinkle with gelatin; let soften for 5 minutes
- Place the sugar, corn syrup, salt, and remaining ¾ cup (180 ml) water in a saucepan and bring to a boil for about 4 minutes (a candy thermometer should register 240°F [115°C]).
- With the mixer on low speed, carefully add hot sugar syrup to the gelatin mixture, pouring in a long, thin stream. Increase speed to high and beat until stiff peaks form, about 12 minutes. Beat in the vanilla extract.
- Pour mixture into a greased 9-inch (23-cm) glass baking dish. Let stand at room temperature for 5 hours, or until firm. Sift powdered sugar onto a cookie sheet lined with aluminum foil. Invert pan onto cookie sheet. Using an oiled knife, cut into desired size squares. Roll in or sprinkle with powdered sugar.
