Homemade Marshmallows
These homemade marshmallows are infinitely better than the storebought kind. Use them in hot cocoa for a delicious treat.
Ingredients
- 3 packages gelatin unflavored
- 1 1/2 cups granulated sugar
- 1 cup corn syrup light
- 1/4 teaspoon salt kosher
- 1 tablespoon vanilla extract or peppermint extract
- 1 cup Confectioners' sugar for dusting
Instructions
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Combine the gelatin and 1/2 cup of cold water in a large bowl.
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Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves.
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Increase the heat to high and boil until the syrup reaches 240 degrees on a candy thermometer.
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Remove from the heat.
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With a hand mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
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Whip on high speed about 10-12 minutes. The mixture should increase in volume and become fluffy.
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Add the vanilla and mix thoroughly.
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Sift confectioners sugar generously in a 9 by 13-inch glass baking dish. Pour the marshmallow mixture into the pan. Smooth the top with a spatula. Sift more confectioners' sugar on top.
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Let the marshmallows sit, uncovered, overnight.
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Turn the marshmallows onto a board and cut them in squares with a buttered, sharp knife.
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Cover them with more confectioners' sugar.
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Keep them in an airtight container for up to a week.
Recipe Notes
Adapted from Ina Garten/The Food Network