Prep Time 20 minutes Cook Time Set time: 3 hours
Fluffy and pillowy, homemade marshmallows are unlike any marshmallow you've had before! For years, I was intimidated by these white little delights until I realized all I needed was a candy thermometer and in a few short steps I was on my way to deliciousness! The best part is that when I give them away as holiday gifts, people think I've slaved for hours.
by Meredith Steele
What you'll need
Cooking oil spray
3 envelopes (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
powdered sugar
How to make it
- Line an 8" x 8" baking pan with plastic wrap and heavily spray with cooking spray.
- Pour water in a stand mixer with a whisk attachment and sprinkle the gelatin over.
- While the gelatin is sitting, combine sugar, corn syrup, and an additional 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.
- 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.
