Homemade Marshmallows

By jjadin

Ingredients

• 1 1/2 cups sugar
• 1/2 cup plus 2 tablespoons corn syrup
• pinch of kosher salt
• 1 cup cold water, divided
• 2 tbsp unflavored gelatin
• 1 tsp vanilla extract
• confectioners sugar, sifted, for dusting

Details

Servings 6

Preparation

Step 1

Line a 9 by 13 inch pan or cookie sheet with shallow sides with parchment paper. Coat the parchment with a thin layer of vegetable oil or butter. Set aside.

In a medium saucepan, combine the sugar, salt, and 1/2 cup of the water and bring to a boil over medium heat/ While the sugar syrup is cooking, pour the remaining 1/2 cup cold water into the bowl and sprinkle the gelatin on top of the water to soften.

When the sugar syrup reaches 240F on a candy thermometer, remove from the heat. With a mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin water, gradually increasing the mixture until thick and slightly cooled, 10 to 15 minutes. Add the vanilla and whip for 1 more minute.

To continue and make marshmallows, pour the fluff into the prepared pan and use a rubber spatula to smooth it out evenly. Sprinkle the entire surface with sifted confectioners sugar and cover the pan with plastic wrap. Let the marshmallows set up in a cool dry place for at least 5 hours or overnight. When the marshmallows are set, sprinkle sifted confectioners sugar liberally onto a flat work surface. Carefully invert the marshmallows out of the pan onto a work surface and remove the parchment paper. Sprinkle more confectioners sugar on top of the marshmallows. Using a knife coated in confectioners sugar, evenly cut the marshmallows into 1/2 inch cubes, dredging the knife in confectioners sugar before each cut. Place each marshmallow in a bowl with a cup of confectioners sugar and toss evenly to coat.