Homemade Marshmallows

Jessica Schwausch Lunsford

By
@JessicaSLunsford

These are SO much better than store bought. It might be a little work, but it's so worth it.


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Comments:

Serves:

One 9x13 pan of marshmallows.

Prep:

30 Min

Cook:

3 Hr

Ingredients

3 1/2 pkg
gelatin, unflavored
1/2 c
cold water
2 c
granulated sugar
1/2 c
light corn syrup
1/2 c
hot water (about 115 degrees)
1/4 tsp
salt
2 large
egg whites
1 tsp
vanilla extract
powdered sugar, for dusting (about 1 cup)

Directions Step-By-Step

1
Oil the bottom of a 9x13x2 pan, dust with powdered sugar.
2
In your stand mixer's bowl, dust gelatin over cold water and let stand.
3
In a 3-quart heavy saucepan, cook sugar, corn syrup, hot water, and salt until sugar is dissolved. Turn heat up to medium and boil mixture without stirring until a candy thermometer reaches 240 degrees. About 12 minutes. Remove from heat and carefully pour over gelatin mixture. Stir until gelatin is dissolved.
4
Beat mixture on high until white, thick, and nearly tripled in volume. About 6 minutes.
5
In a large bowl, with clean beaters, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until well combined.
6
Pour mixture in powdered baking pan and dust with a thick layer of powdered sugar. Chill, at least 3 hours, or until marshmallow is firm.
7
Run a knife around pan and use your fingers to loosen the marshmallow out of pan and onto a large cutting board.
8
Cut into squares, shapes, anything you'd like, and dust them individually with powdered sugar.
(You can also put them on a stick and dip them in melted chocolate!)
9
Keep marshmallows in a tightly closed container for up to 4 days.
Great in hot chocolate!

About this Recipe