Homemade Marshmallows
  • 3 envelopes unflavored gelatin
  • 1½ cups water
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 Tablespoon vanilla extract (or other flavoring syrup)
  • powdered sugar for coating
  1. Oil a 9x13 pan and set it aside.
  2. In your mixer bowl, sprinkly gelatin over ¾ cup of water. Cover and set aside so the gelatin can soften.
  3. Combine sugar, ¾ cup corn syrup, and the remaining ¾ cup of water in a saucepan over medium heat. Stir until the sugar dissolves completely and the mixture boils.
  4. Using a candy thermometer on the inside of the pan, cook syrup until 240 degrees. Remove from heat and stir in the remaining ¼ cup corn syrup.
  5. With your mixer on medium, beat the hot syrup into the gelatin in a slow, steady stream. Beat on high for 10 minutes until the mixture triples in volume and becomes stiff.
  6. Beat in the vanilla or other flavoring syrup.
  7. Spread the mixture into the oiled pan, and smooth the top as much as possible. Set aside uncovered for 8-10 hours at room temperature until the marshmallows are cool and firm.
  8. Dust a large area of counter with powdered sugar and turn the pan over to loosen the marshmallow stress onto the counter.
  9. Cut marshmallows into whatever size and share desired and coat all sides with powdered sugar.
  10. Store in an airtight container for up to 3 weeks.
Recipe by Bombshell Bling at https://www.bombshellbling.com/homemade-marshmallows/