Homemade Marshmallows
Author: adapted from Alton Brown
Prep time: 1 hour
Cook time: 17 mins
Total time: 1 hour 17 mins
Ingredients
  • 1 cup water, divided
  • 3 packages unflavored gelatin, ¼ ounce per package
  • 12 ounces sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract OR 6 drops peppermint oil
  • 5 tablespoons cornstarch
  • 5 tablespoons confectioners sugar
Instructions
  1. In a large mixing bowl, sprinkle the gelatin over ½ cup of water and set aside.
  2. Combine ½ cup of water in a small saucepan with the sugar, corn syrup and salt. Cover and cook on medium high heat for 3 minutes. Uncover and attach a candy thermometer to the side of the saucepan.
  3. Cook until the mixture reaches 240°, between 12-14 minutes. Remove from the heat and remove the thermometer.
  4. With the mixture on low speed, and the wire whisk attached, pour the boiling hot mixture into the bowl in a steady stream. Be sure that the mixture is poured down the side of the bowl and not directly onto the wire whisk.
  5. Once all of the mixture is added, increase to high speed and beat for 12-14 minutes, or until the marshmallow fluff is lukewarm. Add the vanilla or peppermint oil and beat for one more minute.
  6. While the mixture is beating, prepare the 9” x 13” baking pan.
  7. Whisk together the cornstarch and confectioners sugar in a small bowl. Spray the baking pan with nonstick cooking spray and dust with the cornstarch mixture.
  8. Once the marshmallow mixture is finished beating, transfer to the prepared pan. Spray a rubber spatula with nonstick cooking spray and use this to help transfer the mixture and spread it evenly into the pan. Dust the top with more of the cornstarch mixture. Reserve the remaining cornstarch mixture.
  9. Set aside, uncovered, for 4 hours or overnight.
  10. Dust a cutting board with more of the cornstarch mixture. Use a small metal spatula to go around the edges of the baking pan. Turn out onto the cutting board.
  11. Dust a pizza cutter with the cornstarch mixture and cut into individual marshmallows. Reapply more cornstarch mixture onto the pizza cutter in between slices.
  12. Once the marshmallows are all cut, dip each marshmallow into the remaining cornstarch mixture so that all sides are dusted.
  13. Store in a sealed container for up to three weeks.
Notes
Additional time is needed for the marshmallows to set.
Recipe by Desserts Required at https://www.dessertsrequired.com/homemade-marshmallows