Just in time for hot cocoa season!Fluffy homemade marshmallows are unlike any you've had before. For years, I was intimidated by these little white delights until I realized all I needed was a candy thermometer. In a few short steps, I was on my way to sugary deliciousness! The best part is that when I give them away as holiday gifts, people think I've slaved for hours.
Cooking oil spray
3 packages (1/4 ounce each) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon of salt
1/2 teaspoon vanilla extract
1. Line an 8" x 8" baking pan with plastic wrap and heavily spray with cooking spray.
2. Pour water in a stand mixer with a whisk attachment and sprinkle the gelatin over.
3. While the gelatin is sitting, combine sugar, corn syrup, and 1/4 cup of water in a saucepan over medium-high heat; stir to combine. Bring to a boil. Boil for 1 minute or until a candy thermometer reaches 240°F. Remove from heat. With the mixer on high, slowly pour the syrup into the gelatin. Add salt and beat on high for 12 minutes until the mixture is very thick, adding the vanilla extract in the last 10 seconds.
4. Spray a spatula with cooking oil spray. Working quickly, immediately pour the mixture into the prepared pan and press the mixture evenly into the pan with the spatula. Allow to set for at least 3 hours or overnight. Once the marshmallows have set and are firm, flipp the marshmallows onto a cutting board and discard the plastic wrap. With a knife, slice the marshmallows into 1" to 2" squares. Dust the marshmallows with the powdered sugar to prevent sticking and store in an airtight container or a food gift bag if giving as a gift. Store at room temperature for up to a week.
-By Meredith Steele
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