Vanilla Marshmallows

Vanilla Marshmallows

Marshmallows can be a wonderful treat but store bought marshmallows are full of high frutcose corn syrup and several chemicals that you'll have trouble pronouncing. However, with a little bit of sugar and gelatin you can easily make your own marshmallows at home.
  • Prep: 30 min
  • Chill: 3 hours
  • Cook: 15 min
  • Total: 3 hours 45 min
  • Yields 12 dozen marshmallows
Vanilla Marshmallows
  • cooking spray
  • Lightly grease a 9x13 baking dish with cooking spray. Line baking dish with parchment and grease again. Set aside.
  • 3 cups sugar
  • 1 ¼ cups light corn syrup
  • ¾ cup water
  • ¼ teaspoon salt
  • Combine sugar, corn syrup, water, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
  • Once sugar has dissolved, cook without stirring until mixture registers 240°F on a candy thermometer (the soft-ball stage).
  • 1 ounce unflavored gelatin (4 envelopes)
  • ¾ cup water
  • While sugar cooks, combine gelatin and water in a large bowl or bowl of a stand mixer (if using). Set aside.
  • Once sugar syrup has reached 240°F, remove from heat. Using an electric hand mixer or stand mixer with a whisk attachment set on low speed, gradually pour hot sugar syrup into the gelatin mixture. Increase speed to high and beat until mixture is very stiff, about 12 minutes.
  • 2 tablespoons vanilla extract
  • Beat vanilla into mixture until combined, about 30 additional seconds.
  • Pour mixture into prepared baking dish. Smooth surface with spatula and let sit, uncovered, until firm, about 3 hours.
  • ¼ cup confectioners sugar
  • Generously coat a clean work surface with confectioners sugar. Remove firmed marshmallow sheet from baking sheet and place on sugared surface.
  • Lightly brush a sharp knife with confectioners sugar and cut marshmallows into 1-inch squares (or desired size).
  • ½ cup confectioners sugar in a bowl
  • Gently roll each cut marshmallow in confectioners sugar until fully coated, shaking off excess sugar.
  • Store marshmallows in an air tight container. Marshmallows will keep for six weeks at room temperature or for up to a year in the freezer.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/homemade-vanilla-marshmallows/). Adapted from Kitchen Simplicity.
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