Once you’ve tried a homemade marshmallow, you will find it difficult to eat store-bought ones. This delicious confection is wonderful in a cup of hot cocoa, Rocky Road Fudge, or any recipe that uses marshmallows. Or just simply eat them plain. These are not difficult to make, but they are a little messy since the marshmallow mixture is sticky.

Marshmallows

Ingredients:

Marshmallow:

¾ cup cold water, divided

3 envelopes unflavored gelatin

2 cups granulated sugar

2/3 cup light corn syrup

¼ teaspoon salt

2 teaspoons pure vanilla extract

Coating:

About 1 cup confectioners (powdered) sugar for dusting pan and coating the marshmallows.

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Line the bottom and sides of a 13x9 inch baking pan with plastic wrap. Lightly grease the plastic wrap with vegetable oil. Coating: Using a fine-mesh sieve, generously dust the bottom and sides of the oiled plastic wrap with about 3 tablespoons powdered sugar.
   
   Marshmallow:
2. In a large bowl of an electric mixer, put ½ cup cold water. Sprinkle gelatin over the water; set aside about 10 minutes for gelatin to soften.
   
   
3. In a medium heavy saucepan over medium heat, combine ¼ cup water, sugar, corn syrup, and salt; heat and stir with a rubber spatula or wooden spoon until the sugar dissolves and the mixture starts to boil.
   
   
4. Clip a candy thermometer to the inside of the pan, raise the heat to medium-high, and continue to boil, without stirring, until the sugar mixture reaches a temperature of 240 degrees F. Remove pan from heat and remove candy thermometer.
   
   
5. With the electric mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until the mixture is thick and shiny and nearly tripled in volume, about 10 minutes.  Add vanilla extract, and continue beating about 1 minute or until the vanilla is well combined.
   
   
6. Scrape marshmallow mixture into the prepared pan, spread with a spatula to make as smooth as possible.  The mixture will be sticky. Coating: Generously dust the top of the marshmallow with about 3 tablespoons powdered sugar.
   
   
7. Let marshmallow sit uncovered, at room temperature, until set and dry, about 12 hours.
   
   Coating:
   
8. Dust a large pastry board with about ¼ cup powdered sugar. Run a sharp kitchen knife around the edge of the pan to loosen the marshmallow. Invert the pan onto the cutting board. Remove the plastic wrap and dust the top of the marshmallow with about 3 tablespoons powdered sugar.
   
   
9. Using a sharp knife or pizza cutter, cut the marshmallow into 1-inch squares. Dip the cut sides of the marshmallows into powdered sugar to help prevent them from sticking together, shake off any excess sugar.
   
   
10. Store marshmallows covered, in an airtight container, at room temperature.
    
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