Life-Changing Homemade Marshmallows

I've been avoiding it for over a year now, but it's time.

It's time that I share my secret recipe with you.

The recipe that makes people go "oh my."

The recipe that makes people go "how did you...?"

That's right. It's time for the marshmallows.

My brother shared this marshmallow recipe a few years ago, and I thought he was crazy for making his own marshmallows. But being such a sugar addict, I was pretty intrigued. Once I made them for myself, there was no turning back. So be careful, if you make these, you'll never buy the pre-bagged jet puffed ones again.


Basic Vanilla Marshmallows
source

4 gelatin envelopes
3/4 cup water
1 Tbs vanilla extract

3 cups sugar
3/4 cup water
1 1/4 cup corn syrup (Karo)
1/2 tsp salt

Coat a 9x13 and 8x8 pan with vegetable oil or non-stick spray.

Fit a stand mixer with the whisk attachment. In the mixer bowl combine the 3/4 cup of water with vanilla extract. Sprinkle the gelatin over the liquid to bloom (soften).



Add the sugar, salt, corn syrup, and remaining 3/4 cup water to a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F).

With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. If you have a splatter shield for your mixer, I highly suggest you use it. This is going to whip for a long time and it will definitely splatter, and molten sugar is very hard to clean off counters and cabinets!

When all of the syrup is added, bring the mixer up to full speed. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Yes, you read that right!



Pour the marshmallow fluff into the oiled pans and pat the bottom to get all bubbles to surface. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours. Place in on a high surface if you have a kitty that loves to lick sugar.



Sift confectioners sugar generously over the rested marshmallow slab. Turn the slab out onto a cutting board dusted with more confectioners sugar.



Slice with a pizza cutter into desired shapes. Dip all cut edges in sugar and shake off excess powder.



These marshmallows are the softest, most pillowy squares of sugary heaven you will ever taste. And you will never be the same.



Marshmallows will keep several weeks at room temp in a ziplock, but I'll be shocked if you make it that long without eating them all!