Homemade Marshmallows
The Cookie Writer
The Cookie Writer
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Ingredients

  • 3 cups marshmallows Ingredients 2 tbsp unflavoured gelatin ½ cup cold water + another ½ cup water 1¼ cups granulated sugar 1 cup white corn syrup ¼ tsp. salt 2 tsp vanilla Confectioners' sugar for dusting. Butter for greasing pan. Instructions Place the cold water into the bowl of your stand mixer. Sprinkle gelatin on top. Set aside. Grease a 11x7 dish with butter (or any size you want your marshmallows to be. I used a 1½ quart rectangular dish.) Sprinkle with confectioners' sugar. In a small saucepan, combine ½ cup of remaining water, corn syrup, granulated sugar, and salt. Place over medium heat. Heat mixture to 235-240F on a candy thermometer. You can stir the mixture occasionally, but as soon as the mixture begins to boil, DO NOT TOUCH IT. Just let it boil until it reaches the correct temperature. When the mixture is at 235-240F, start your stand mixer on low and carefully pour the syrup mixture into the gelatin mixture. Once it is all in there, place the mixer on high and beat for 5 minutes. Add vanilla and then beat 5 more minutes, or until mixture has basically doubled in size. Pour into greased pan and let is it overnight at room temperature (I sprinkled additional confectioners' sugar on top of the marshmallow mixture.) The following day, dust your countertops with confectioners' sugar . Dump out the solid form of marshmallow and cut into desired size. Store in an airtight container for about one week! 3.2.2885

Instructions

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