Say goodbye to jet-puffed, preservative-laden, stale storebought marshmallows… and hello to fluffy little clouds of vanilla dreaminess. If you’ve never had a homemade marshmallow before, you’ll be happy to hear they’re easy to make, and totally addictive. Add them to your hot chocolate bar, top homemade s’mores with them, or eat these amazing candies all on their own. You’ll never go back to the marshmallow man after this.
Combine 3/4 ounce of gelatin and 1/3 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and let it sit.
Meanwhile, combine 1 cup of sugar, 1 cup of corn syrup, a pinch of salt, and 1/3 cup of 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 degrees F on a candy thermometer. Remove the pot from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Add one teaspoon of vanilla extract, increase the speed to medium-high, and whip until the mixture is very thick, about 15 minutes.
Lightly oil an 8″x8″ pan. Press the mixture into the pan and let it cool for at least an hour before slicing it into marshmallows with a wet knife. Roll the ‘mallows in powdered sugar, powdered cocoa or toasted coconut.
If you like this recipe and want more detail or just a bunch of kitchen inspiration, I highly recommend Jam It, Pickle It, Cure It — a fantastic book by Karen Solomon.
Photo: Brian Ochalla.