Previously when I would see a recipe for homemade marshmallows I would kind of scoff and wonder, “Why in the world would anyone go to the trouble of making their own marshmallows?”. But they kept popping up on blogs that I read, so I had to see what all the hype was about.
I started by opening the gelatin to sprinkle on the water and it smelled terrible–everyone in the living room was asking what that smell was! I think the only other time I’d worked with gelatin before was making this cheesecake, but I don’t remember what it smelled like then. And I certainly would have remembered that smell! So of course I was wondering if the marshmallows would taste like the gelatin smelled. No worries though, they didn’t! This recipe was so easy that the only other problem I had was my mom not having a stand mixer and having to hold the mixer for 12 minutes. I’m still trying to convince her she needs one =). The marshmallows turned out wonderful. They really are better than store bought! It’s a textural difference–smoother and almost velvety. A nice bonus is that you can make them into different shapes. Enjoy!
Homemade Marshmallows
3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
1 tablespoon clear vanilla extract
1/4 cup cornstarch
1/4 cup confectioners’ sugar
1. Line a cookie sheet with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.
2. Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.
3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.
4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.
5. Pour the marshmallow mixture into the prepared cookie sheet, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.
6. Allow the marshmallow candy to rest for 3-4 hours. Mix together cornstarch and confectioner’s sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Or use cookie cutters for desired shapes. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
