- 3 packages unflavored gelatin
- 1 cup of ice cold water, divided
- 12 ounces granulated sugar (1 1/2 cups)
- 1/4 tsp kosher salt
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 1/4 cup confectioners’ sugar
- 1/2 cup cornstarch
- Nonstick spray
- Place the gelatin into a large bowl or the bowl of a stand mixer along with 1/2 cup of the water.
- In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and the salt. Place over medium heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm (approximately 12 10 15 minutes). Add the vanilla during the last minute of whipping.
- While the mixture is whipping, prepare the pan. Combine confectiners’ sugar and cornstarch in a small bowl. Lightly spray 13 x 9 inch baking pan with a nonstick cooking spray. Add the sugar and cornstarch mixture, cover with plastic wrap, and mover around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When marshmallow is ready, pour into the prepared pan, spread evenly with the spatula, and dust the top with some of the remaining sugar and cornstarch mixture to lightly cover. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- Category: Dessert
- Cuisine: American