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Homemade Marshmallows

Homemade marshmallows - So much better than store bought! It's like magic watching them come together. | www.lakesidetable.com

Make sure you give yourself plenty of time to make these.  They need to refrigerate over night! These store really well in an air tight container for up to 3 weeks or freeze them for up to 3 months.  So much fun to make and even better to eat! | www.lakesidetable.com

Ingredients

Equipment

Instructions

  1. Sprinkle all the gelatin over 1/2 cup water in the bowl of the stand mixture and let it hydrate.
  2. In a medium saucepan over medium heat, dissolve 12 oz granular sugar in 1/2 cup water.
  3. Add the syrup and salt and increase the heat and put in the candy thermometer.  Stir constantly until the syrup mixture reaches 240ºF.  Remove from heat.
  4. Let the syrup cool slightly and very slowly and very carefully pour it into the dissolved hydrated gelatin.  Turn the stand mixer on low.
  5. Once all the syrup is in, increase the speed to high for 15 minutes until it is thick and white.
  6. Add vanilla extract and vanilla seeds and mix thoroughly.
  7. Spray baking sheet with nonstick spray.  Sift together cornstarch and powdered sugar and heavily coat entire baking sheet.
  8. Spread marshmallow mixture onto baking sheet.  Smooth surface with the back of a wet spatula.
  9. Dust the top with more powdered sugar and refrigerate over night un covered.
  10. On a surface dusted with powdered sugar and cornstarch, invert the baking sheet onto the surface.  Marshmallows should come out easily.
  11. Use a sharp knife dusted with cornstarch or a pizza cutter to cut marshmallow into squares.