Marshmallows

By Sally's Baking Recipes · 240 min

Ingredients

Instructions

1. Spray a 9×13-inch glass or ceramic pan generously with nonstick spray, including the bottom and sides.
2. Sift the confectioners' sugar and cornstarch together. Dust the pan lightly with some of the mixture and set the rest aside.
3. Put the gelatin and 1/2 cup of the water in a stand mixer bowl with the whisk attachment (or a large bowl for a handheld mixer). Mix on low for 1 minute, then let it sit.
4. In a 3-quart heavy saucepan over medium heat, combine the remaining 1/2 cup water, corn syrup, granulated sugar and salt. Stir with a wooden spoon until the sugar dissolves.
5. Clip a candy thermometer to the side of the pan without touching the bottom. Brush down the pan sides with a wet pastry brush as the syrup cooks.
6. Cook the syrup without stirring until it reaches 235–240°F (113–116°C), brushing the sides as needed. Remove from the heat and rest 5 minutes.
7. With the mixer on low, slowly pour the hot syrup into the gelatin mixture. Be careful, as it is very hot.
8. Raise the speed to high and whip 10–15 minutes, until white, thick and shiny. Add the vanilla during the last minute.
9. Spread the marshmallow into the prepared pan and smooth the top. Leave uncovered at room temperature for 6 to 48 hours until completely firm.
10. Dust a surface and the top of the marshmallow with the reserved sugar mixture. Loosen the edges, invert onto the surface and peel off the pan.
11. Cut into 1.5-inch squares with a sharp knife, dusting the blade as needed. Roll the cut edges in the sugar mixture if you like.
12. Store in an airtight container with parchment between layers, in a cool, dry place for up to 2 weeks.

Summarized from Sally's Baking Recipes's video. Watch it for the details.