These homemade marshmallows were so amazing! They are like soft little creamy pillows. Eating them as is or toasted they are incredible and so different in flavor and texture than the traditional bagged ones. I highly recommend trying this recipe. For my first batch I used almond extract instead of vanilla, I plan to try many different extracts like coconut, buttered popcorn, coconut and peppermint.
3 packets of knox unflavored gelatin (there are 4 packets per box)
1 1/2 cups sugar
1 cup karo light corn syrup
1/4 teaspoon salt
1 cup water, divided
1 tablespoon vanilla extract (you can use any flavor you'd like)
powdered sugar
Place 1/2 cup water and 3 gelatin packets in an electric stand mixer and let stand while you prepare your sugar syrup.
Combine sugar, corn syrup, salt and 1/2 cup water in a saucepan. Cook on medium high heat until candy thermometer reads 240ºF. Remove from heat.
Use whisk attachment on mixer and gently pour sugar syrup in with gelatin. Turn mixer to high and whisk for 15 minutes.
Add your extract and whisk a little longer until fully incorporated.
Spray a glass 8x11 pan with cooking spray and sprinkle liberally with powdered sugar. Pour marshmallow into pan and dust with more powdered sugar. Let sit for 6 hours to overnight.
When ready to cut, spray knife with non stick cooking spray and use powdered sugar on sticky areas to assist with cutting. Turn the marshmallow out onto a cutting board dusted with powdered sugar and cut into cubes.
Peppermint marshmallows
Use 2 teaspoons of peppermint extract in place of vanilla. After you put the marshmallows in the pan swirl in some red food coloring for a fun effect!
Tastes great in hot chocolate!
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