Scissor Icon

Homemade Marshmallow

2-1/2 tablespoonsunflavored gelatin
1 cupwater, divided
1-1/2 cupspure cane sugar
1 cuplight corn syrup
1/4 teaspoonsalt
2 tablespoonspure vanilla extract, or flavoring of choice
powdered sugar, for dusting
Page 1
Scissor Icon
Page 2
Scissor Icon

Homemade Marshmallow - Instructions

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk
attachment. Let stand 30 minutes. Meanwhile, thickly coat the bottom of a 9x13 inch
glass baking pan with 1 cup of sifted powdered sugar. Attach a candy thermometer to a
heavy bottomed sauce pan. Place the candy thermometer at least 1/2 inch off the bottom
of the pan.

In the saucepan, combine granulated sugar, corn syrup, salt, and 1/2 cup water. Place
over low heat, and stir until sugar has dissolved. With a heat resistant brush dipped
in warm water, wash down sides of pan to dissolve any sugar crystals. Cook syrup
without stirring until it reaches 244 F (firm-ball stage). Immediately remove pan from
heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.

Page 3
Scissor Icon

Homemade Marshmallow - Instructions Continued

Slowly, increase speed to high and beat until mixture is very thick and white and has
almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Pour marshmallow mixture into pan and quickly smooth the top. Dust top with powdered
sugar and let stand to cool and dry. Once cool and dry, turn out onto a cutting board.
Cut marshmallows with a dry hot knife into squares, and dust with more confectioners'
sugar.

Page 4