Use this homemade marshmallow recipe as a base formula. You can make additions of essential oils or flavored extracts along with food colors; to create a variety of flavors and fun colors. So easy, you won’t believe it. You will never want eat a store bought marshmallow again.
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to dissolve while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
Raise the heat to high and cook until the syrup reaches 240’F degrees on a candy thermometer.
With the mixer on low speed, very slowly pour the sugar syrup into the dissolved gelatin running a small stream while increasing the speed of the mixer onto high. Whip until the mixture is very thick and cooling, about 15 minutes. Once the volume has increased by 1/2, add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 by 12-inch glass baking dish with confectioners’ sugar. Or spray generously with cooking spray. ( Avoid using any metal pans for this recipe)
Quickly pour the marshmallow mixture into the pan, smooth the top with wet, clean hands. ( move fast because it sets quickly) Dust more confectioners’ sugar on top. Allow to sit uncovered overnight or until set ( a few hours) if you can’t stand the suspense. The longer it sits the more successful your final cuts will be.
Turn the marshmallows onto a powered sugar dusted board and cut them in large squares. ( Use my cut technique with non-flavored dental floss )
Toss to dust all sides with more confectioners’ sugar. Enjoy!
Variations : You can add 1 teaspoon of your favorite essential oils or extracts for flavors and 8-10 drops of organic food coloring for nice swirls or complete a solid pastel color. Have fun!