Homemade Marshmallows are the perfect way to dress up rich hot chocolate during the winter months. Package them up as gifts, or dip them in caramel and chocolate at the fondue bar!
Prep Time4 hrs 15 mins
Cook Time12 mins
Total Time4 hrs 27 mins
Combine the gelatin and 1/2 water into the bowl of a stand mixer and let set.
Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a small sauce pan. Place over Medium-High heat, cover and cook for 3 to 4 minutes.
Uncover and clip a candy thermometer to the side of the pan a continue to cook until temp reaches 240 F. Should take about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
Turn the mixer on low speed, while running, slowly pour sugar mixture down the side of the bowl into the gelatin mixture.
Once you have added all the sugar syrup, turn speed to high and whip until the mixture becomes very thick and lukewarm, about 15 minutes. Add vanilla during the last minute of whipping.
Combine confectioner’s sugar and corn starch together in a medium bowl.
Lightly spray a 9 x 13 baking pan with cooking spray and dust with the confectioner’s sugar mixture.
Spread marshmallow cream out in the pan so it’s relatively level. Sprinkle with more confectioner’s sugar mixture. Let sit uncovered for at least 4 hours, preferably overnight.
Once set, turn marshmallow out onto a cutting board and slice into 1 in. squares with a pizza cutter dusted in confectioner’s sugar mixture.
Once cut, dust every side of each marshmallow with confectioner’s sugar mixture, make more mixture if needed.
Store in an air tight container for up to 3 weeks!
Calories: 2624kcal | Carbohydrates: 680g | Protein: 2g | Sodium: 821mg | Sugar: 620g | Calcium: 44mg | Iron: 0.3mg