Homemade Marshmallows

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Sure you could go out and just buy a bag of marshmallows at the store, and yes it would be much easier. If you have ever had homemade marshmallows though, you know why doing that just isn't an option anymore. Homemade marshmallows are so much better than the storebought kind because they are warm, fluffy, and you can add any flavorings you want to the mix like vanilla or even cocoa powder. You can use these the same way you would in any recipe, but only makes sense to make them the star of your dish like using them in Smore's or topping off your hot cocoa. The recipe is really short and sweet so don't be tempted to reach for the old standby anymore and try this out, I promise you won't be let down. This recipe will make enough to fill a large baking pan, so about 20 large marshmallows.

Ingredients:

  • 3 packages unflavored gelatin

  • 1 cup cold water, divided

  • 1 1/2 cups granulated sugar

  • 1 cup light corn syrup

  • 1 teaspoon vanilla extract

  • 1/4 cup confectioners' sugar

  • 1/4 cup cornstarch

  • Nonstick spray

Directions:

  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.

  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, and corn syrup. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover the pan and continue to cook until the mixture reaches 240 F; about 7 to 8 minutes.

  3. Turn the mixer on low speed and, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you've added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes thick, about 12 to 15 minutes. Add the vanilla during the last minute of whipping.

  4. Combine the confectioners' sugar and cornstarch in a small bowl. Spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture to coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

  5. When ready, pour the mixture into the prepared pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Take a break and let your marshmallows rest for 5 hours.

  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining sugar and cornstartch mixture.