Homemade Marshmallows The Easy Way

Instructions

In your KitchenAid or blender, bloom the gelatin in 1/2 cup cold water

Place sugar, corn syrup, water, and salt into a pot and bring to a rolling boil. Stir constantly so the bottom doesn't burn. Boil for two minutes, getting the temperature up to around 240.

Once two minutes is up, pour into bloomed gelatin (be careful because it's extremely hot.) Place on medium to high speed and whip together for 10-15 minutes. It will look clear and not like marshmallows at all. Take heart and trust the process. Eventually, it will turn a beautiful whippy white.

While the marshmallows are whipping, take a 9x12 pan and place parchment paper over the pan. I secure it in the corners with clothespins. Generously dust the parchment paper with powdered sugar. Unlike almost everything else, these marshmallows will stick to parchment, so dusting with powdered sugar is vital to getting these out of the pan and cut into squares.

Return to the marshmallows and right before turning off, pour in the vanilla and whip to combine.

Pour the marshmallow into the pan and smooth it with a spatula. Let sit for 4-6 hours.

Using a hot knife (you might need to repour hot water over it and clean it between cuttings, slice the marshmallows into the desired size. Remove them one by one, dip them into the powdered sugar.

To store, place in a parchment-lined container and place sugar-dusted parchment between layers. Store at room temperature for up to two weeks. Good luck having them last that long though! 😉