Easy Homemade Marshmallows

By Preppy Kitchen · 240 min

Ingredients

Instructions

1. Lightly grease an 8 or 9-inch square baking dish (or line it with parchment or plastic wrap and grease that), and grease a spatula.
2. Pour ½ cup (120 mL) of the water into the bowl of a stand mixer fitted with the whisk. Sprinkle the gelatin over it and set aside to soften.
3. In a saucepan, combine the sugar, corn syrup, salt and the remaining ½ cup (120 mL) of water. Heat over medium, stirring until the sugar dissolves and the mixture boils.
4. Boil without stirring, with a candy thermometer in the syrup, until it reaches 240°F (about 5 to 8 minutes). Remove from the heat and let it sit about a minute, until the bubbling stops.
5. On low speed, slowly pour the hot syrup into the gelatin. Then raise the speed to high.
6. Beat until very thick and at least tripled in volume, 5 to 10 minutes. To test, lift the whisk: the marshmallow should fall slowly in a wide ribbon and feel spreadable, not drizzle in a thin ribbon. If it drizzles easily, keep beating.
7. Quickly beat in the vanilla, then immediately spread the marshmallow into the prepared pan with the greased spatula, smoothing the top. It is very sticky.
8. Leave uncovered at room temperature for at least 4 hours to set.
9. Whisk the confectioners' sugar and cornstarch together, sift it generously over a cutting board, then turn the set slab onto the board and dust the top.
10. Cut into squares, dusting the knife between cuts, and coat the pieces in more dusting mix. Store in an airtight container.

Summarized from Preppy Kitchen's video. Watch it for the details.