Ingredients
Scale
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- pinch of salt
- 6 tablespoons cool water
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Line an 8 or 9-inch loaf pan with parchment paper and spray it with nonstick spray.
- In a medium saucepan, combine granulated sugar, corn syrup, salt, and 3 tablespoons of water, then bring to a boil over high heat without stirring. Use a candy thermometer, and boil until the mixture reaches 238 degrees Fahrenheit.
- Add the remaining 3 tablespoons of water to a large bowl, and sprinkle the gelatin on top. Let it sit without stirring for a few minutes.
- Once the sugar syrup reaches 238, slowly stream it into the gelatin mixture while beating with a hand mixer. Be careful not to splash syrup on the bowl's edges, as it will harden as soon as it touches.
- Beat the mixture for a full 10 minutes until fluffy.
- Stir in the vanilla extract until well combined.
- Spread the mixture into the prepared loaf pan.
- Allow the mixture to set uncovered for at least 3 hours.
- When ready to cut, sprinkle powdered sugar on a work surface, dump the marshmallows out, and slice the marshmallows, dipping the knife in powdered sugar between cuts. Roll the edges of the marshmallows in powdered sugar after cutting.
- Store the marshmallows in an airtight container at room temperature, where they will keep for 2-3 days.
Notes
Make sure to use a hand mixer for better results.
Store marshmallows in an airtight container to maintain their softness.
Feel free to add food coloring or flavored extracts for variation.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 130
- Sugar: 29g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.