You'll make perfectly tender, vanilla-scented Homemade Marshmallows with this easy recipe. Perfect for cocoa and beyond!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 18servings
Ingredients
Butter or non-stick cooking sprayfor prepping the pan
¼cupcornstarch
⅕cupconfectioner's sugar
1envelope unflavored gelatin(7 grams or 2.5 teaspoons
⅓cupcold water
⅔cupgranulated sugar
½cuplight corn syrup
Pinchsalt
1teaspoonvanilla extract
Instructions
Sift the cornstarch and confectioner's (or powdered vanilla) sugar into a bowl.
Lightly grease an 8×8 inch square baking pan and sprinkle 1 tablespoon of the cornstarch and sugar mixture into it. Tilt the pan in all directions to coat the sides as well as the bottom. Leave any excess in the pan.
Srinkle the gelatin into the water in a small saucepan and let soak for 5 minutes.
Add the granulated sugar and stir over moderately low heat until the gelatin and sugar dissolve.
In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
Spread the fluffy mixture in the prepared pan and smooth the top. Leave for 2 hours, or until set.
With a wet sharp knife, cut the marshmallow mixture into quarters and loosen around the edges.
Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar making sure to coat the cut edges.
Place the marshmallows on a cake rack covered with paper towels and let them stand overnight to dry the surface slightly.
Notes
Keep in a sealed, airtight container in a cool, dry place. They'll stay fresh and fluffy for up to a month. Do not store in the fridge or freezer, and don't expose them to humidity.