Homemade Marshmallows Recipe

Ingredients

• 3 envelopes unflavored gelatin
• 1 c. cold water, divided
• 1 1/2 c. granulated sugar
• 1 c. light corn syrup
• 1/4 tsp. sea salt
• 2 1/2 T. vanilla extract
• Confectioners' sugar (to sprinkle on the marshmallows at the end!)
• Candy Thermometer

Ingredients

1. In a stand mixer, mix gelatin and 1/2 cup cold water. Let this sit while you work making the sugar syrup.
2. In a medium saucepan , combine granulated sugar, corn syrup, salt, and the rest of the 1/2 cup cold water. Cook uncovered over medium heat until sugar dissolves, stirring continuously. Raise heat to high and cook until the sugar syrup reaches 240 degrees on your candy thermometer.
3. Remove sugar syrup from the heat. With the standing mixer on low speed (make sure the standing mixer has the whisk attachment on), slowly pour sugar syrup into the gelatin. Turn mixer up to high and let it whip until very thick, about 15 minutes (you want a thick consistency.) Add vanilla and continue to let it mix thoroughly.
4. Line the bottom and sides of a 9x13" glass baking dish with plastic wrap or parchment paper. Spray plastic wrap with non-stick cooking spray and sprinkle generously with confectioners' sugar. Pour marshmallow mixture into prepared pan, smooth the top, and dust top with more confectioners' sugar.
5. Let marshmallows sit at least 12 hours so the marshmallows can dry out a bit.
6. Take Marshmallows out of the glass dish and remove the plastic wrap and place on countertop of cutting board.
7. Using cookie cutters, cut the marshmallows into the desired shapes that you want. Or if you want to do more traditional marshmallow shapes, use a sharp knife to put the marshmallows into squares.
8. Roll cut sides of marshmallows in confectioners' sugar.
9. Store in an airtight container at room temperature for up to 5 days. If your marshmallows become a little sticky, remove the container lid for awhile to allow marshmallows to dry out some more.