Ingredients:
- 3/4 cup 180ml cold water, divided
- 3 envelopes 21g unflavored gelatin
- 2 cups 400g granulated sugar
- 1/2 cup 160ml light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup 60g powdered sugar, for dusting
Instructions:
Mix the gelatin with half a cup of cold water in a mixing bowl
Give it ten minutes or so to soften
Add the corn syrup, salt, granulated sugar, and the remaining 1/4 cup of cold water to a saucepan
Stirring constantly, cook over medium heat until the sugar dissolves
Once dissolved, remove from the heat source and place a candy thermometer inside the saucepan
Bring the sugar mixture to a temperature of 240F 115C
This phase is known as softball
Microwave the gelatin mixture for about 30 seconds, or until it is completely melted, while the sugar mixture is heating
Make sure there are no lumps by stirring
The sugar mixture should be taken off the heat as soon as it reaches 240F 115C
Gradually add the heated sugar syrup to the melted gelatin while using a stand mixer set on low speed
It could splatter, so take care not to pour it onto the beaters
Turn the mixer up to high and beat the mixture until it thickens and fluffs up, about 10 to 12 minutes
Its volume ought to be nearly tripled
To incorporate the vanilla extract, add it and mix for a further thirty seconds
Grease and dust a 9 x 13-inch 23 x 33 cm baking pan with powdered sugar
Using a spatula to spread it evenly, pour the marshmallow mixture into the pan that has been prepared
After adding more powdered sugar to the marshmallows top, allow it to sit at room temperature for at least four hours, or overnight
After theyve set, cut the marshmallows into squares or other desired shapes with a sharp knife
To keep the cut marshmallows from sticking, dust them with extra powdered sugar
Its time to enjoy your homemade vanilla marshmallows
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