I have always wanted to make homemade marshmallows, but things requiring candy thermometers turn me off. Plus, they seem the opposite of easy (another turnoff). I decided to give it a try, and boy, was I not sorry. They’re not quite easy, but if you have a candy thermometer, it’s just a matter of close supervision. These homemade vanilla marshmallows are ideal in hot chocolate, melting into a sweet, creamy froth.
A few tips for marshmallow making: they are incredibly sticky, so make sure to thoroughly dust the bottom of the pan with powdered sugar and after pouring the marshmallow mixture into the pan, cover it with a thick layer of sifted powdered sugar. When you cut them into squares, butter your knife after each cut.
Homemade Vanilla Marshmallows
These homemade marshmallows are infinitely better than the storebought kind. Use them in hot cocoa for a delicious treat.
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
Whip on high speed until the mixture is very thick, about 10-12 minutes.
Add the vanilla and mix thoroughly.
With a sieve, generously dust a 9 by 13-inch glass baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top with a spatula, and dust with more confectioners' sugar.
Let the marshmallows sit, uncovered, overnight.
Turn the marshmallows onto a board and cut them in squares with a buttered, sharp knife.
Dust them with more confectioners' sugar.
Keep them in an airtight container for up to a week.
Adapted from Ina Garten/The Food Network