How to Make Marshmallows Recipe | Hilah Cooking

By Hilah Cooking · 180 min

Ingredients

Instructions

1. Mix the cornstarch and powdered sugar, with the optional spice if using. Lightly grease an 8-inch square pan, dust the bottom and sides with about half the mixture, and set aside.
2. Pour 1/4 cup water into the mixer bowl and sprinkle the gelatin over it slowly to avoid lumps. If needed, add 1 to 2 tablespoons more water. Some dry spots are fine.
3. In a small deep pot, add 1/2 cup water and the corn syrup, stirring gently to combine without splashing the sides.
4. Add the sugar and salt and stir once more so no sugar sits on the bottom.
5. Over low heat with a thermometer clipped to the side, bring to a boil. Then raise the heat to medium-high and cook without stirring until the syrup reaches 243 to 246°F, which takes about 10 minutes after it boils.
6. Remove the thermometer and turn off the heat.
7. On low speed, slowly pour the syrup into the gelatin, letting it run down the side of the bowl. Do not scrape the pot. Then increase to medium and whisk for about 8 minutes.
8. Add the vanilla and food colouring, if using, and whisk 1 to 2 more minutes until light, fluffy and still pourable.
9. Pour into the prepared pan and dust the top with the remaining cornstarch mixture.
10. Cool completely, then cover with foil and leave at room temperature for 4 to 48 hours.
11. Cut into squares or shapes. Store with a little cornstarch dusted between layers of wax paper in an airtight container at room temperature for up to 2 weeks.

Summarized from Hilah Cooking's video. Watch it for the details.

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