Homemade Marshmallows are SO much better than store-bought. They're gooey, fluffy, with tons of fresh vanilla flavor. They always melt a lot better than store-bought marshmallows in hot cocoa and other applications. Here's how to make it!
|Unflavored gelatin ennvelope||3|
|Sugar||1 1/2 Cup (24 tbs)|
|Light corn syrup||3/4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioner's sugar||1/4 Cup (4 tbs) (for dusting)|
In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of cold water. Let that stand while you prep the syrup.
In a saucepan, combine the sugar, corn syrup, honey, salt, and 1/2 cup of water over medium heat. Do not stir, it will dissolve on its own. Cook for a few minutes until the sugar dissolves, then turn the heat to high. The mixture should be clear now. Cook the mixture to 240 degrees F on a thermometer. Take it off the heat.
With the mixer running on low, slowly pour in the syrup. Turn the mixer to high and whip for 13 minutes, then add the vanilla. Whip for another minute.
Line a 9x13 pan with parchment, and sprinkle it generously with confectioner's sugar. Spread the marshmallow mixture out evenly, using wet fingers to push it out. Sprinkle the top with more confectioner's sugar, then let the marshmallows sit uncovered for at least 8 hours, but preferably overnight.
Cut the marshmallows into squares, and enjoy!