Vanilla Marshmallows

The storebought marshmallows have their place but nothing comes close to the delightfulness of homemade marshmallows. I could eat them just plain or more specifically on a good cup of hot chocolate. Marshmallows are so easy to make and they are so adaptable that you can flavor them however you like.

The longest part of making marshmallows is the waiting. You have to wait until they set and then they are ready to be sliced into squares and enjoyed. They are so flavorful and pillowy soft.. a treat worth waiting for.

INGREDIENTS:

1/3 C. Powdered Sugar
1/3 C. Cornstarch
3/4 C. Water
Oil Spray
2 Tsp. Vanilla Extract
2 Pkg. Unflavored gelatin
3/4 C. Sugar
1/2 C. Corn Syrup
1/8 Tsp. Kosher Salt

DIRECTIONS:

1. In a bowl sift together the cornstarch and powdered sugar. Set aside.
2. Spray an 8×8 or 9×9-inch baking pan with oil spray, add 1/2 of the powdered sugar mixture, and evenly coat the bottom and sides of the baking dish. Add the remaining back into the bowl with the powdered sugar mixture for later.
3. To a stand mixer add 1/2 cup of water and sprinkle over the gelatin. Let sit.
4. In a small saucepan mix together the sugar, corn syrup, salt, and 1/4 cup of water. Add a candy thermometer and stir the mixture. Turn the heat to medium-high and let cook until the temperature reaches 240*. Remove from the heat.
5. Turn the mixer on low and slowly stream in the hot syrup mixture. Once all of the hot mixture is incorporated turn the mixer on speed 6 or 8 and let mix ( with whisk attachment) until lukewarm and fluffy.
6. Grease a rubber spatula, scoop out all of the mixture into the prepared pan, and level off evenly. Dust the top of the marshmallows with more of the powdered sugar mixture. Let the marshmallows sit at room temp for 1 to 2 hours or until set.
7. Loosen the sides with a knife and turn out onto a cutting board. It may take a little finagling but it will come out. lol. Grease a knife and cut into squares (1/2 x 1/2-inch). Dip the edges of the marshmallows into the remaining powdered sugar mixture to keep them from sticking together.
8. Store in an airtight container separated into layers with parchment paper. They will last about 1 1/2 weeks in the fridge.

• These marshmallows are so easy to adapt to any flavor. Just sub out the vanilla for any other flavoring you like. Almond, mint, coffee, lemon, or finely crushed nuts like pistachios. You can also add some cocoa powder to make chocolate-flavored marshmallows. yumm. My personal favorite is rose water and raspberry puree. you can play around with the measurements to find your personal favorite flavor.
• You can make plain vanilla marshmallows and top them with all of your favorite toppings like crushed Oreos, nuts, edible flowers, sprinkles, or chopped chocolate. The sky is the limit.