Jessica Schwausch Lunsford
3 1/2 pkggelatin, unflavored
1/2 ccold water
2 cgranulated sugar
1/2 clight corn syrup
1/2 chot water (about 115 degrees)
2 largeegg whites
1 tspvanilla extract
·powdered sugar, for dusting (about 1 cup)
How to Make Homemade Marshmallows
- Oil the bottom of a 9x13x2 pan, dust with powdered sugar.
- In your stand mixer's bowl, dust gelatin over cold water and let stand.
- 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.
- Beat mixture on high until white, thick, and nearly tripled in volume. About 6 minutes.
- 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.
- 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.
- Run a knife around pan and use your fingers to loosen the marshmallow out of pan and onto a large cutting board.
- 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!)
- Keep marshmallows in a tightly closed container for up to 4 days.
Great in hot chocolate!