Homemade Vanilla Marshmallows
Soft, springy vanilla marshmallows made with gelatin, sugar, and corn syrup, cut into squares and dusted with powdered sugar.
Equipment
- Stand mixer
- Candy thermometer
- heavy saucepan
- 9 by 13 inch pan
- Greased knife
Ingredients
Main Ingredients
- 2 tbsp unflavored powdered gelatin about three envelopes
- ½ cup cold water to bloom the gelatin
- 2 cup granulated sugar
- ½ cup light corn syrup
- ½ cup water for the syrup
- ¼ tsp salt
- 1 tsp vanilla extract clear vanilla keeps them white
- 1 tbsp neutral oil for greasing the pan
- ½ cup powdered sugar for dusting, mixed with the cornstarch
- ¼ cup cornstarch for dusting
Instructions
Cooking
- Bloom. Sprinkle the gelatin over the cold water in the mixer bowl and let it soak while you cook the syrup.
- Cook. Combine the sugar, corn syrup, water, and salt in a saucepan, stir until dissolved, then boil without stirring until a candy thermometer reads 240 F.
- Whip. With the mixer on low, pour the hot syrup into the gelatin in a thin stream, then whip on medium high for 10 minutes until thick and white. Add the vanilla.
- Set. Scrape into a greased and dusted 9 by 13 inch pan, smooth the top, dust with more of the powdered sugar mix, and leave uncovered for 4 hours.
- Cut. Turn out onto a board, cut into squares with a greased knife, and toss each piece in the remaining dusting mix.
Notes
Substitutions: Use peppermint or almond extract in place of vanilla for a different flavor.
Tips: Wash down sugar crystals from the sides of the pan with a wet pastry brush so the syrup stays smooth.
Storage: Keep in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition is calculated for one piece, including all of the dusting mix.