Homemade marshmallows
 

(Yields 6-7 dozen one-inch marshmallows)

 

Equipment Checklist
A candy thermometer and stand mixer are essential in making marshmallows. Equally important are patience (since the marshmallows need to dry for about 8 hours) and care (you’ll be working with molten sugar at 240 degrees).

INGREDIENTS 
powdered sugar, for dusting
butter for greasing pan
3-1/2 Tbsp unflavored gelatin (about 3
packets)
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1 Tbsp vanilla*
8-10 drops food coloring (optional)

*For different flavors, substitute:
- 1 Tbsp flavored liqueur (such as Baileys, Frangelico, Chambourd or Grand Marnier)  - or -
- 1 tsp peppermint extract (coconut or almond taste great too)  - or -
- Swirl in 1 Tbsp pistachio or raspberry paste instead of food coloring for enhanced flavor and color (you can keep the vanilla in this option for a deeper flavor profile)

METHOD
Lightly grease an 11”x 7” glass baking pan. Dust with about 1 tablespoon powdered sugar.

Combine the gelatin with 1/2 cup of cold water in the bowl of an electric mixer fitted with a whisk attachment.

In a small saucepan fitted with a candy thermometer, combine the sugar, corn syrup, salt and 1/2 cup water and heat over low heat until the sugar dissolves. Raise the heat to high so that the mixture comes to a boil and allow to cook, without stirring, until the mixture reaches 240 degrees (about 10 minutes). Remove from heat.

With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Increase the speed to high and continue whipping until the mixture triples in volume, about 10 minutes. Add vanilla or other flavoring and combine thoroughly.

Immediately pour into baking dish and smooth out with an offset spatula. The gelatin starts to set up quickly. If using food coloring, add several drops randomly on top of the marshmallow mixture and pull a skewer through the food coloring to create a swirl pattern. Let stand uncovered overnight or until it dries out.

Dust a cutting board with powdered sugar and turn the marshmallows onto the board. Cut into 1-inch squares and gently toss in a bowl of powdered sugar to coat all sides and prevent sticking together.

TRY THIS
Vanilla or Baileys marshmallows taste great with hot cocoa. Peppermint flavored marshmallows melted between chocolate wafers will have you wanting some more. Or pop them right in your mouth for a simple treat.

view related blog post:  Irresistible confections