What makes s'mores around the bonfire even better? Your Homemade Marshmallows, that's what! We believe in you.
- 3 sachets gelatin (Unflavored, unsweetened)
- 3/4 cup ice-cold water, divided
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/4 tsp salt
- 1 tbs vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- Add 1/2 cup cold water to the gelatin in a heat resistant, high walled mixing bowl.
- In a saucepan, combine remaining 1/4 cup water, sugar, and corn syrup. Cook on medium high until mixture reaches 250 F.
- With the mixer on low, slowly pour the syrup onto the gelatin. Add the salt and increase the speed to high. Continue to whip 13-15 minutes (the longer, the fluffier). Add the vanilla during the last minute of whipping.
- While the mixture is whipping, combine powdered sugar and corn starch in a small bowl.
- Lightly grease a 9 x 13 baking sheet with butter or vegetable oil, then coat with powdered sugar and cornstarch mixture.
- When ready, pour the marshmallow mix into the baking sheet. Using a lightly oiled spatula, spread the marshmallow evenly.
- Dust the top with the sugar mixture to lightly cover. Let marshmallows rest, uncovered, for at least 4 hours but up to overnight.
- Transfer marshmallow to a cutting board and cut into squares using a knife or pizza cutter dusted with the sugar mixture. Lightly coat edges of squares with sugar mixture.
- Enjoy right away, or store in an airtight container for up to 3 weeks.
One of my favorite variations is to use mint extract and dust with cocoa powder. Play around with your extracts to find your favorite flavor combinations!