Homemade Marshmallows

Ingredients

• ●3 packets (21 g total) unflavored gelatin
• ●160 ml (⅔ cup) cold water, divided
• ●300 g (1½ cups) granulated sugar
• ●160 ml (⅔ cup) light corn syrup
• ●¼ tsp fine sea salt
• ●1 Tbsp vanilla extract
• ●Powdered sugar and cornstarch for dusting (about ½ cup each, mixed together)
• ●*Special equipment:** Stand mixer with whisk attachment, candy thermometer

Method

1. Lightly grease a 9x13-inch pan and dust it generously with the powdered sugar/cornstarch mixture.
2. In the bowl of a stand mixer, sprinkle the gelatin over 80 ml (⅓ cup) cold water. Let bloom for 10 minutes.
3. In a saucepan, combine the sugar, corn syrup, remaining 80 ml water, and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, stop stirring and cook until the thermometer reads 116°C (240°F) — soft ball stage, about 8-10 minutes.
4. With the mixer on low speed (whisk attachment), slowly pour the hot syrup into the bloomed gelatin. Once added, increase to high speed.
5. Beat on high for 10-12 minutes. The mixture will go from liquid to a thick, white, fluffy marshmallow. It should be tripled in volume and the bowl should feel just slightly warm. Add the vanilla in the last minute.
6. Quickly pour/scrape into the prepared pan. Smooth the top with an oiled spatula. Dust the top with more powdered sugar/cornstarch mixture.
7. Let set uncovered at room temperature for at least 4 hours (overnight is ideal).
8. Turn out onto a cutting board dusted with powdered sugar/cornstarch. Cut into squares with a large oiled knife or pizza cutter. Toss each piece in the sugar/cornstarch mixture to coat all sides.
9. *Storage:** Airtight container at room temperature for 2-3 weeks. Do not refrigerate — moisture makes them sticky.
10. *Variations:**
11. **Peppermint:** Add ½ tsp peppermint extract instead of vanilla; swirl with red food coloring
12. **S'mores:** Dip in melted chocolate, then roll in crushed graham crackers
13. **Toasted coconut:** Roll in toasted coconut flakes