Homemade Marshmallows
This recipe seems simple but uses a bit of science to be successful. A candy thermometer is highly recommended. It is also a good idea to prep the pan ahead of time. Once you start cooking, things must move quickly to get the best textures.
Ingredients
- Coconut cooking spray (or cooking spray of choice)
- Powdered sugar, up to 1 cup
- 2½ tablespoons unflavored gelatin (about 1 packet of Knox Gelatine)
- 1 cup cold water, divided
- 1½ cups sugar
- ½ teaspoon salt
- 1 cup light corn syrup
- 2 teaspoons vanilla
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving a little overage to lift out later, and grease it with coconut cooking spray. Using a mesh strainer, dust it with powdered sugar. In the bowl of stand mixer or large mixing bowl, sprinkle gelatin over ½ cup of cold water and whisk to combine. Let thicken for 10 minutes.
- In a saucepan, combine sugar, salt, corn syrup and last ½ cup water. Cook over medium-high heat, stirring until the sugar is dissolved, approximately 3 minutes. Stir sporadically, until the syrup reaches 240°F on a candy thermometer, about 10 minutes.
- Turn mixer on low and carefully pour in the hot syrup. Once combined, increase the mixer speed and beat for about 10 minutes, until the mixture becomes thick and fluffy. Add the vanilla and just mix in.
- Pour the fluffy marshmallow into the pan and smooth. Dust with powdered sugar. Let it stand at room temperature (uncovered) overnight.
- Remove the marshmallow from the pan by lifting the parchment and transferring it onto a cutting board. Cut the marshmallow into bite-sized pieces. Place the cut marshmallows in additional powdered sugar to reduce stickiness. These can be kept in an airtight container at room temp for a week.
