Ease of preparation rating: Medium
Yield: 6 cups (1.4 L) small marshmallows
Ingredients:
2 x ¼ oz packets (7 g each packet) gelatin powder
¾ cup (180 ml) cold water, divided
½ tablespoon (7.5 ml) vanilla extract
1 cup (240 ml) sugar
½ cup (120 ml) corn syrup
1/8 teaspoon (0.5 ml) salt
Icing sugar, for dusting
Method:
Let’s get baking!
Add gelatin to a large mixing bowl.
Pour ½ cup (120 ml) water into bowl.
Add vanilla.
Beat with a handheld or standing mixer until mixture forms stiff peaks.
In a saucepan, add remaining water, sugar, corn syrup, and salt.
Bring to a boil, and cover for a few minutes.
Test temperature with a candy thermometer to ensure it reaches 250 F (120 C).
Take saucepan off the heat.
Slowly add sugar mixture to mixing bowl with whipped gelatin.
Beat until mixture turns white and thick.
Scrape into a greased tin.
Let set.
Dust knife and cutting board with icing sugar to prevent sticking and cut into small cubes.
Dust marshmallows with icing sugar.
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