Create the ultimate homemade marshmallow with this simple recipe. Fluffy, sweet, and scented with pure vanilla, these marshmallows are perfect for topping your hot chocolate, adding to s’mores, or gifting during the holidays.
Ingredients
Powdered sugar, for dusting
⅔ cup ice-cold water
4 (0.25-ounce) envelopes unflavored gelatin (1 ounce total)
2⅔ cups granulated sugar
1 cup light corn syrup
⅔ cup water
½ teaspoon salt
1½ teaspoons pure vanilla extract
Directions
- Spray an 8×8-inch baking pan with nonstick cooking spray. Lightly dust the pan with powdered sugar; set aside.
- In a large mixing bowl for a stand mixer, combine ice-cold water and gelatin. Let stand for 3 minutes or until softened.
- In a 2-quart heavy saucepan, stir together granulated sugar, corn syrup, ⅔ cup water and salt. Heat and stir over medium-high heat just until sugar is dissolved. Cover and simmer for 2 minutes. Uncover and attach a candy thermometer to the side of the saucepan. Cook, without stirring, over medium-high heat until thermometer registers 235°F. (Adjust stove temperature as needed so mixture cooks at a moderate, steady rate.) Meanwhile, attach whisk attachment to electric mixer.
- Remove saucepan from heat. Slowly pour hot mixture over gelatin mixture in mixing bowl, stirring until well combined. Beat with electric mixer on low, then gradually increase to high. Beat for 7 to 9 minutes or until mixture is opaque and thick. Add vanilla; continue beating on high until thoroughly combined and mixture appears thick yet has a spreadable consistency.
- Transfer mixture to prepared pan; spread evenly. Let stand at room temperature for 6 to 10 hours. Cut into 36 pieces. (If the knife sticks, sprinkle it with powdered sugar.) Lightly dust cut marshmallows with additional powdered sugar.
