Ingredients:
- 3 tablespoons (21g) unflavored gelatin
- 1/2 cup (120ml) cold water
- 2 cups (400g) granulated sugar
- 1/2 cup (120ml) light corn syrup
- 1/4 cup (60ml) water
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
Instructions:
- In a mixing bowl, sprinkle gelatin over 1/2 cup of cold water. Let it sit for about 10 minutes to soften.
- In a small saucepan, combine granulated sugar, corn syrup, and 1/4 cup of water. Stir over medium heat until the sugar dissolves. Then, increase the heat to high and let the mixture boil without stirring until it reaches 240°F (115°C) on a candy thermometer.
- While the sugar syrup is heating, microwave the gelatin mixture for about 30 seconds until it’s dissolved. Then, pour the gelatin into the bowl of a stand mixer fitted with the whisk attachment.
- When the sugar syrup reaches 240°F (115°C), slowly pour it into the bowl with the gelatin mixture while the mixer is running on low speed.
- Once all the syrup is added, increase the mixer speed to high and beat the mixture until it becomes very thick and fluffy about 10-15 minutes. It should form stiff peaks.
- Add salt and vanilla extract, and beat for an additional minute to incorporate.
- Prepare a 9×13-inch baking dish by lining it with parchment paper and dusting it generously with powdered sugar.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula. Dust the top with more powdered sugar.
- Let the marshmallows sit at room temperature uncovered for at least 4 hours, or overnight, until set.
- Once set, lift the marshmallow slab out of the pan using the parchment paper. Use a sharp knife dusted with powdered sugar to cut the marshmallows into squares or desired shapes.
- Toss the marshmallows in more powdered sugar to coat the sticky edges.
- Store the marshmallows in an airtight container at room temperature for up to two weeks.
Enjoy your homemade marshmallows in hot chocolate, s’mores, or simply as a sweet treat on their own!