Marshmallows

Ingredients

  • 12 oz sugar
  • 1 cup light corn syrup
  • 1 cup ice cold water
  • 3 packets unflavored gelatin
  • 3/4 tsp vanilla
  • 1/2 cup corn starch
  • 1/2 cup confectioners sugar

Preparation

  • Put 1/2 cup of water and gelatin into the bowl of a stand mixer that has whisk attachment attached.

  • Put sugar, corn syrup, and 1/2 cup water into a small saucepot.

  • Cover pot and let sit over medium-high heat for 3 minutes.

  • After 3 minutes, uncover, attach a candy thermometer, and bring to 236-238 degrees.

  • As soon as it reaches temperature, take off heat.

  • Turn mixer on low, and slowly pour in syrup mixture from pot.

  • As soon as syrup is fully added, turn the mixer up to high and mix for 11 minutes, until mixture is cool and very airy.

  • Add vanilla, and mix for one more minute.

  • While mixer is still going, in a separate bowl, mix corn starch and confectioners sugar.



  • For Mini Marshmallows:

  • Cover 4 cookie sheets with parchment paper and spray with non-stick spray.

  • Dust with corn starch/powdered sugar mixture until coated.

  • When marshmallow is done, put into a piping bag with a 1/2" tip (or fill a large ziplock bag and snip corner of bag).

  • Pipe onto cookie sheets lengthwise, with rows approximately 1" apart.

  • Dust with remainder corn starch/powdered sugar mixture to lightly coat.

  • Let sit for 4 hours, up to overnight.

  • Using a pizza cutter or kitchen sheers, cut into 1/2" pieces and toss in remaining corn starch/powdered sugar mixture.

  • Store in airtight container for up to a week.



  • For Regular Marshmallows

  • Spray a 9x13" baking pan with non-stick spray, and dust with corn starch/powdered sugar mixture until bottom and sides are coated.

  • Pour marshmallow mixture into the pan, and, using a lightly oiled spatula, spread evenly into the pan.

  • Coat with corn starch/powdered sugar mixture lightly to coat the top.

  • Let sit for 4 hours, up to overnight.

  • Turn the marshmallows out onto a cutting board, and cut into 1" squares using a pizza cutter or scissors.

  • Once cut, dust all sides of each marshmallow with the remaining corn starch/powdered sugar mixture.

  • Store in an airtight container for up to 3 weeks.

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