Basic Vanilla Marshmallows

Availability: Out of stock

Yield : 16, 2-inch Squares
INGREDIENTS
  • 1/4 cup confectioners’ sugar
  • 3/4 cup cornstarch
  • 3 packets (2 1/2 tablespoons) gelatin
  • 3/4 cup ice cold water, for blooming gelatin
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/3 cup honey
  • 3/4 cup corn syrup
  • 1 tablespoon vanilla extract

Supplies & Tools:
  • Marshmallow pan
  • Pastry brush
  • Stand mixer with whip attachment
  • Candy thermometer
  • Offset spatula

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Directions

Additional Info
Prep Time: 20 minutes
Set Time: 1 hour
Level: Easy
Yield : 16, 2-inch Squares
INSTRUCTIONS
  • Combine cornstarch and confectioners’ sugar in a medium-sized bowl. Coat the marshmallow pan with a light layer of cooking spray, then generously dust the bottom and sides with the cornstarch/confectioners’ sugar mixture. Set the pan and remaining cornstarch/confectioners’ sugar mixture aside for later use.
  • Pour three packets of gelatin and 3/4 cup cold water into your stand mixer bowl. Use a spatula to combine. Set aside.
  • Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Cook the sugar mixture on high heat to 245°F. Do not stir the mixture while it is heating. NOTE: the mixture will foam and bubble, this is normal.
  • When the sugar mixture reaches 245°F, remove from heat, and pour directly onto the gelatin in the stand mixer bowl. Use a spatula to scrape the sides and mix with the bloomed gelatin.
  • Using the whisk attachment whip on high speed until white soft peaks are reached, about 5-7 minutes. Reduce speed to low and add vanilla extract, return to high for 30 seconds.
  • Remove the bowl from the mixer and pour the marshmallows into the prepared pan. Use a spatula to spread, smooth and level the marshmallows.
  • Lightly dust the top with cornstarch/confectioners’ sugar mixture. Allow the marshmallows to set uncovered at room temperature for at least an hour.
  • Before removing the marshmallows, brush off any excess cornstarch/confectioners’ off the top of the marshmallows.
  • Remove from pan and cut into desired shapes.
  • Roll the cut marshmallows in cornstarch/confectioners’ sugar mixture to prevent the marshmallows from sticking to each other.

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