| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Prep: | 35 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | approximately 9 dozen marshmallows or 1 1/2 pounds miniature |
Ingredients
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
Instructions
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- For regular marshmallows: Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- For miniature marshmallows: Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
- Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
- Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Nutrition Facts
| Serving Size | 1 of 108 servings |
| Calories | 26 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
I did not succeed. I realized, too late, that my thermometer bulb was not IN the liquid. So I went past 240 degrees. The resulting candy is more of a nougat than a marshmallow. Still delicious! But not a marshmallow. I am wondering what to do with the resulting candy, which is chewy. I’m thinking it needs to be coated in chocolate. 🙂 Anyway, I will try again, but I thought I’d put this out there as a caution of what happens if you overheat the syrup.
Which kosher salt? Diamond or Morton’s?
Very nice and easy recipe. The texture and flavor are just what you expect, and better.
WHERE is the remainder of the recipe Directions? The page I received ends at Step 3, and ending with “While the mixture is whipping, Prepare the pan as follows”.
And the next thing printed is “This recipe has been updated and may differ from what was originally published or broadcast”.
Well, I’d say so….I’m sure there are more steps.
Please revise this recipe and let me know when it has been done.
Thank You,
Christie
Whittier, CA
what is 3 packets. pls give recipes in grams. this is lazy
I used this recipe after losing my favorite made with all powdered sugar. This recipe is a good one. I used another recipe, but have come back to this one yet again. Every one in the family loves these marshmallows!
Love marshmallows
Great recipe, does anyone have a rice crispy treat recipe using this marshmallow recipe? Thanks
Could you dip these in chocolate after they’ve set? I’d like to make something like a chocolate dipped marshmallow with different toppings.
I have a question about letting the marshmallows set. Is it to be refrigerated uncovered, or left outside at room temperature?