About the Recipe
This marshmallow recipe is a delightful journey into the world of homemade confections. It begins with the simple magic of gelatin and water, which transforms into a fluffy, cloud-like mixture when combined with a warm, sweet syrup made from sugar, corn syrup, and a dash of salt. As the mixture whips to glossy perfection, it becomes a soft, white canvas that eagerly awaits the infusion of vanilla, adding a comforting, aromatic depth to the flavor profile.
Once poured into a pan and left to set, these marshmallows become pillowy squares of joy, with a texture that’s both spongy and yielding. The final dusting of confectioners’ sugar and cornstarch not only prevents sticking but also adds a subtle sweetness that complements the marshmallow’s inherent flavor.
These homemade marshmallows are a treat unlike any store-bought variety, offering a taste of nostalgia and the satisfaction of creating something truly special from scratch. Whether enjoyed alone, melted into a hot drink, or toasted to golden perfection, they promise a moment of pure, sugary bliss.
Ingredients
3 packages of unflavored gelatin
1 cup of ice-cold water, divided
12 ounces of granulated sugar (approximately 1 1/2 cups)
1 cup of light corn syrup
1/4 teaspoon of kosher salt
1 teaspoon of vanilla extract
1/4 cup of confectioners’ sugar
1/4 cup of cornstarch
Nonstick spray
Preparation
In a small bowl, combine the gelatin with 1/2 cup of cold water.
In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and allow to cook for 3 to 4 minutes.
Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and slowly pour the sugar syrup into the gelatin mixture.
Increase the speed to high and whip until the mixture becomes very thick and is lukewarm approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping.
While the mixture is whipped, prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl.
Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly into the pan.
Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut them into squares using a pizza wheel dusted with the confectioners’ sugar mixture.
Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
Store in an airtight container for 3 weeks