Marshmallows are just so fluffy, bouncy and delicious! These are one of my guilty pleasures because if we look at the recipe they really are just squares of sugar. Perhaps it is a good thing I don’t have the ability to write down words and the item appears out of thin air like in Scribblenauts. I would eat so many marshmallows and live with a lot of regret. This recipe is easy and well worth the effort compared to store bought marshmallows. The only downfall of the recipe is that you need to make these the night before you plan on eating them. The good news is this makes a large amount of marshmallows and they hold for about 3 weeks in an airtight container.
Required Equipment: deep pan, stand mixer, 9×13 inch deep pan, candy thermometers
7 ½ tsp unflavored gelatin
1 cup cold water, divided
2 cups sugar
½ c light corn syrup
¼ tsp salt
1 ½ tsp vanilla extract
In a small bowl combine the gelatin and half cup of water. In a saucepan combine the remaining water, sugar, corn syrup and salt.
Place the saucepan over high heat. Lightly stir everything together. Cook until the mixture reaches 240℉. As you wait for the temperature to rise, place the small bowl of gelatin and water in the bowl of a stand mixer. Once the sugar mixture has warmed up, turn the stand mixer on to low.
Slowly pour the sugar mixture into the stand mixer. Turn the mixer to high and mix for 10-12 minutes. Near the end of your timer, add the vanilla extract.
While it is mixing take a 9×13 inch pan and spray non-stick spray and cover with confectioners sugar. Once the marshmallows ard done mixing, immediately pour it into the pan and spread evenly. Sprinkle the top with confectioners sugar. Allow the marshmallows to rest, uncovered, overnight. I’d suggest using an oiled knife to cut the marshmallows to your desired size.