Homemade Marshmallows
A Southern Soul
A Southern Soul
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  • 1 1/2 cups cold water
  • 4 envelopes unflavored gelatin
  • 3 cups granulated sugar
  • 1 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 5 minutes Pour granulated sugar, corn syrup, salt, and remaining
  • 3/4 cup water in a medium saucepan, fitted with candy thermometer
  • 1/2 cup confectioners' sugar onto a work surface covered with parchment paper. Invert baking dish onto sugar. Lightly spray a sharp knife with oil and cut marshmallows into 2-inch squares. Sift remaining confectioners' sugar into a bowl and roll marshmallows in sugar to coat on all sides.
  • 36 large marshmallows or 72 medium/small ones. Store in an airtight container for up to one week.



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