Making Homemade Marshmallows

Ingredient List

3 Envelopes Unflavored Gelatin

1 C Cold Water, divided

1 1/2 C Sugar

1 C Light Corn Syrup

1/4 Tsp. Kosher Salt

2 Tb. Vanilla

Powdered Sugar

Why would anyone want to make marshmallows from scratch? They are so cheap and always available at the store. Well let me tell you why I took on this little adventure. BECAUSE I CAN! I wanted to be able to say “Hey! I can make marshmallows!” In the future I will be adding more marshmallow recipes. There are all kinds of flavors out there! So much to play around with. So, lets get started!

First, lets talk about gelatine. Knox is a tried and true brand of unflavored gelatine. This is the brand I use, but if you want to use a different brand, that should work too!

In your stand mixer, mix your gelatin and 1/2 C of COLD water. Combine the ingredients and then allow the mix to sit while we work on the syrup.

The next step is to combine the sugar, corn syrup, salt and the remaining 1/2 cup of COLD water in a sauce pan. Start cooking the mixture on medium heat.

Today, my lovely assistant is my favorite daughter, Samari!

While stirring the syrup and sugar mixture, you want to use a candy thermometer and bring the mixture to 240 degrees.

Once the mixture is to 240 degrees, remove from the heat. Now start your mixer, on low, with the whisk attachment and add the syrup into the gelatin.

Once the syrup is in the bowl with the gelatin, turn up the mixer to HIGH. Mix the marshmallow mixture for 15 minutes. You want the mixture to be thick and frothy!

While the marshmallow is working on becoming fluffy, prepare your 9 by 13 baking dish. You want to line it with plastic wrap and VERY LIBERALLY coat the plastic wrap with non-stick spray and then the powdered sugar.

Then slowly add the vanilla into the marshmallow fluff.

Now it is time to spread the marshmallow fluff into the prepared baking dish.

Flatten it out and dust liberally with powdered sugar.

Allow the marshmallow to sit for 8 hours and then it is time to remove them from the baking dish and cut them. Turn them out onto a powdered sugar coated cutting board.

When cutting the marshmallows, I first made sure I used a sharp knife. I know that is a little silly, they are marshmallows, after all. But you really want to use a sharp knife to get nice cuts. I also found it helpful to grease or butter the knife before cutting. This helped the knife slide through the marshmallow instead of getting stuck.

Cut them into squares and coat them again with powdered sugar making sure to, especially, coat the fresh sticky itches. If you want to get really creative, you can use a cookie cutter to cut the marshmallows into shapes. I like the rustic look of the hand cut marshmallows.

Store in an air tight container and enjoy!