DIY Marshmallows

I have had several requests for this recipe so here you go. Don't be intimidated to do

it yourself. These are so easy and you'll never go back to store bought marshmallows again. All you need is an electric mixer (a stand mixer works best) with whisk attachment and a candy thermometer.

Homemade Marshmallows

1/2 cup water

3 packets unflavored gelatin

1/2 cup water

1 1/2 cup granulated sugar

1 cup light corn syrup

dash of salt

1 tsp. vanilla extract (use a really good quality vanilla)

1/2 cup powdered sugar

1/2 cup corn starch

1. In the bowl of an electric mixer add the gelatin and 1/2 cup water together.

2. In a sauce pan combine 1/2 cup water, sugar, corn syrup, and salt. Cover and heat on med/high heat for 2 to 3 minutes. Uncover mixture, stir a couple times then clip the candy thermometer to the side of the of the pan. Heat mixture to 240 degrees when the mixture hits 240 immediately remove from heat.

3. Using the whisk attachment turn the mixer onto low and slowly pour the hot sugar mixture down the side of the mixer bowl into the gelatin water mixture.

4. Once combined turn mixer onto high and allow mixture to whip until lukewarm about 10-15 minutes.

5. While mixture is whipping use a separate bowl to combine 1/2 cup powdered sugar and 1/2 corn starch together. Whisk until well combined. Go ahead and prepare your 13x9 inch dish. Spray with nonstick spray or butter the dish, then coat pan with the sugar corn starch mixture. Shake out any extra sugar mix back into the bowl to use later.

6. Add the vanilla extract to the marshmallow mixture for the very last minute of whipping.

7. Pour the marshmallow mixture into the pan and spread out evenly. Use the sugar/corn starch mixture to dust your spatula to help spread the mixture. Evenly dust the top of the marshmallows with the sugar/starch mixture. Allow the marshmallows to set up for at least 4 hours before trying to turn them out of the pan.

8. Once the marshmallows have set up gently turn them out of the pan onto a lightly dusted cutting board. Use the extra sugar/starch mixture to dust your knife or cutters. Once the marshmallows are cut roll them in the powder mixture to evenly coat all side. This will keep them from sticking together. For large or small square marshmallows I use a lightly dusted pizza cutter to cut 1-2 inch strips.

Note: I have found that I enjoy the marshmallows best the next day. They are a little firmer and work better for roasting after a day. You can easily change things up a bit by adding cocoa powder to the dusting mixture to make coco marshmallows or add other candy flavors. At Christmas I add a couple drops of peppermint flavoring when I add the vanilla. Then roll the marshmallows in a cocoa & powder sugar mixture to make mint chocolate marshmallows. Super yummy in Hot Chocolate!