Homemade marshmallows sound so hard to make but are totally easy with the right equipment! All you need is a stand mixer and candy thermometer!
Ingredients
- 3 unflavored gelatin, or 2 tablespoons plus 1 1/2 teaspoons
- 1⁄2 cup water
- 1 1⁄2 cups granulated white sugar
- 1 cup light corn syrup
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla extract
- 1⁄2 cup powdered sugar
Directions
Grease a baking dish with a neutral-flavored oil, use 8-by-8 for thicker or 9-by-13 for thinner marshmallows, and set aside.
- In the bowl of a stand mixture, combine gelatin, salt, and water with the whisk attachment, set aside.
- In a heavy-bottomed saucepan, over medium heat, add sugar, corn syrup. Stir to combine. Using a candy thermometer, heat the mixture until it reaches 240º F, about 10 minutes.
- Once the sugar syrup has reached 240º F, remove it from the heat and begin to slowly pour the syrup into the gelatin mixture on a low speed.
- Add the vanilla and turn the mixture on high. Whip the batter until it is thick and opaque, about 10 minutes.
- Working quickly, pour the mixture onto the prepared baking dish and tap on the table a few times to help remove air bubbles.
- Allow marshmallow to cool overnight.
- Sprinkle a generous amount of powdered sugar onto a cutting board and cut marshmallows into any desired shape. Coat each cut end with powder sugar to prevent sticking.
- Store in an airtight. ENJOY!
