Homemade Marshmallows

Name: Homemade Marshmallows
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 20 min
Yield: 36 large marshmallows
Ingredients: 1/8 cup cornstarch; 2 cups granulated sugar; 2/3 cup light corn syrup; 3/4 cup water; 3 packets unflavored gelatin; 1/8 teaspoon salt; 1 1/2 teaspoon vanilla extract; 1 cup powdered sugar; 1/4 cup cornstarch

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Prep Time
15 mins
Cook Time
15 mins
Let Set at Room Temperature
4 hrs
Total Time
4 hrs 20 mins
Servings
36 large marshmallows
Calories
79 kcal
Course
Dessert
Cuisine
American

Homemade Marshmallows

Uma Boyd

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Homemade Marshmallows is made with the perfect amount of sweetness. They taste better than store bought marshmallows and made with pantry ingredients.

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Ingredients

Servings

1/8 cup cornstarch
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water divided
3 packets unflavored gelatin 0.25 ounces each
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract

For Dusting:

1 cup powdered sugar
1/4 cup cornstarch

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Instructions

Line a 9X9 baking dish with parchment paper or wax paper and spray the paper with a non-stick cooking spray. Carefully dust the paper in the pan with cornstarch to help the marshmallows from sticking to the pan and the liner.
Place the gelatin in a large bowl for a stand up mixer. Pour 1/2 cup of the water on top. Set aside and let the water soak into the gelatin.
While the gelatin is setting, combine the remaining water, corn syrup and sugar in a saucepan. Stir together and bring the mixture to a boil. Boil for about 1 minute or until the sugar has dissolved and the mixture reaches 240 degrees F (check with a candy thermometer).
Pour the corn syrup mixture into the bowl with the gelatin. Beat with a stand up mixer with the whisk attachment. Mix for 10-12 minutes until stiff peaks are easily formed in the mixture.
Add in the salt and vanilla extract and mix until combined.
Pour the mixture into the prepared pan. The mixture will be sticky so make sure to grease a spatula and wet your fingertips to prevent the mixture from sticking.
Cover the pan with plastic wrap and let it sit at room temperature for 4 hours until the marshmallows are set.
In a separate shallow bowl, whisk together the powdered sugar and cornstarch for dusting of the marshmallows.
Carefully remove the marshmallow slab from the pan and place the slab on a cutting board dusted with the dusting mixture.
Use a large oiled kitchen knife (to prevent it from sticking) to cut the marshmallow slab into 1 inch squares.
Roll the marshmallows in the dusting mixture so that they do not stick together. Then they are ready to serve and enjoy!

Notes

Store the leftovers in an airtight container at room temperature for up to 3 weeks.

Nutrition Information

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Calories 79kcal (4%) Carbohydrates 20g (7%) Protein 0.003g (0%) Fat 0.05g (0%) Sodium 13mg (1%) Potassium 1mg (0%) Fiber 0.01g (0%) Sugar 19g (38%) Calcium 1mg (0%) Iron 0.01mg (0%)