Homemade Marshmallows

Ingredients:

3 envelopes of unflavored gelatin

1/2 C. cold Water

2 C. granulated Sugar

½ C. Corn Syrup

¼ C. Water

¼ tsp Salt

1 TBSP Vanilla

Powdered sugar

Instructions

Take a 9 x 13 pan and line it with greased plastic wrap. Otherwise, it’s a bear trying to get the marshmallows out. They are sticky.

Mind bomb, I know. Plus, this keeps them from drying out while they sit overnight.

Now, let’s get a bowl – if you have a stand mixer, use that bowl, if not, any bowl will do. Pour in the 1/2 cup cold water and sprinkle the gelatin over the top. Let sit for about 10 minutes.

You don’t get to sit though. Sorry!

You gotta combine the sugar, corn syrup and 1/4 cup water in a small saucepan and you gotta whisk. 

Whisk, whisk, whisk. 

Until the sugar dissolves. 

Then you bring the mixture to a rapid boil. That’s when the water looks like it’s super mad at you, popping and spitting bubbles. 

Like an angry Cat. 

Set the timer and let it throw its little tantrum, boiling hard, for 1 minute without stirring.

Grab you some oven mitts, and carefully pour the boiling syrup into the gelatin bowl. Use the whisk attachment and turn on the mixer, or if you don’t have a stand mixer, use a hand mixer. 

That was a lot of mixer.

Start on low speed and move to high gradually. Add the salt and beat for 10-ish minutes, or until fluffy. It should be cooled to room temp by now. 

Stir in the vanilla. 

Now the fun begins!

Grease your hands and use a spatula to scrap the marshmallow mixture into the prepared pan. Remember that pan? It seems like so long ago!

Use your greasy hands to press the mixer into the pan evenly. 

Grease another sheet of plastic wrap to go over the top. Create a seal so it doesn’t dry out. Let it sit at room temperature for at least two hours, but as long as overnight. 

This time you can sit too. 

You know it’s done when the marshmallows are completely cool to the touch and set firm. Not squishing between your fingers.

Sprinkle the counter with powdered sugar and plop those mallows right on there. Dust the top with sugar too, and use a large, sharp knife to cut into bite-size squares. 

Store somewhere cool and dry, in an airtight container, or a lock box buried in your backyard, cause these things are hard to stay out of.