Making your own homemade marshmallows take a little bit of patience, but is well worth the effort. They have better texture and flavor when you make them fresh. Also, you can use the mixture as marshmallow creme or let it sit and cut it into whatever shape you wish.
- 2 cups sugar
- 1/2 cup water
- 3/4 cup light corn syrup
- 2 packets gelatin/ 1/2 cup water
- 1 tsp salt
- 1 tbsp vanilla
- First, in a medium bowl of a standing mixer place 2 packets of gelatin and pour 1/2 cup water over and let it sit. Sometimes I stir it up.
- Meanwhile, in a small sauce pan with a candy thermometer attached to the side bring sugar, corn syrup and water to a light simmer on medium heat. Carefully watch temperature. Once it starts to simmer raise temperature a tiny bit to medium – medium/high. You want to slowly without burning the sugar bring the temperature to 240 degrees. This may take a about 10 -15 minutes.
- Once sugar is at 240 degrees remove from heat.
- Place salt and vanilla with the gelatin mixture. Start mixer with whisk attachment to medium speed. Slowly pour sugar mixture in a slow small stream into mixture as the mixer mixes.
- Once all sugar is added increase mixer to high speed. Let this mix for about 12 minutes on high.
- You will notice that the mixture will thicken and become white.
- When complete spread mixture into a greased 10 x 12 glass baking dish and cover.
- Keep airtight and let sit for at least 8 hrs, I like to let sit overnight.
- Brush with confectioners sugar to prevent sticking.
Spraying measuring cup, spoon, whisk of mixer and bowl with non-stick cooking spray will help when using corn syrup. It will help so it isn’t so sticky, and helps remove all syrup easier.
This is what the gelatin mixture will look like.
Careful when pouring the cooked sugar into the mixer.
Mixture will be very sticky, use a greased spatula to remove from mixer and into pan to set.