This homemade marshmallow recipe has been one of my most requested on this website.
3 packets of plain gelatin
1 cup cold water, divided into 2 half cups
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla
1/4 cup powdered sugar
1/4 cup corn starch
-Place the gelatin in a clean bowl of your stand mixer and cover with half a cup of cold water. Let sit.
-Find a small saucepan with a matching lid. Place the rest of the water, the granulated sugar, salt, and the corn syrup inside of the saucepan.
-Place over medium high heat cover, and cook for 3 to 4 minutes.
-After 4 minutes, uncover the mixture, place your candy thermometer on the side (if you have one) and continue to cook for 7 minutes. You are looking for the temperature to reach 240 degrees. If you don’t have a thermometer, stay near the mixture and take it off heat after 7 minutes.
-Once mixture reaches 240 degrees, immediately take off of the heat.
-Place your whisk attachment on your stand mixer and turn on low.
-While mixer is going, SLOWLY pour the sugar mix into the bowl.
-Once all of the sugar syrup is added, turn the mixer to high, and let it continue to mix for about 12 minutes.
-While the marshmallow is being formed, mix together the corn starch and powdered sugar.
-Spray a 9×13 metal pan with cooking spray and dust it with some of the powdered mixture. Make sure all sides are covered. Place the leftover powdered mixture to the side to use for later.
-After 12 minutes, the mixture will look glossy and light, like marshmallow! Pour in the vanilla and let mix for 1 more minute.
-Turn off mixer, and with an oiled rubber spatula, pour the marshmallow mix into the prepared pan. Dust the top of the marshmallow with some of the powdered mixture, and save the rest for later.
-The marshmallow mixture MUST set for at least 4 hours to overnight. You can leave it out, uncovered, and it will be fine.
-After at least 4 hours, turn out the marshmallow onto a cutting board, and with a pizza cutter (powdered with the powder mix) cut into cubes. Toss the cubes in the leftover powder mixture, to make sure they don’t stick together when you store them.
Place in a tupperware container and they can last up to 3 weeks. Or, place in a cute cellophane bag, tie with holiday ribbon and pass out your homemade marshmallows to some of your favorite people.
If you like this recipe, check these out: Marshmallow fluff and Nutella Marshmallows