Homemade Holiday Marshmallows
Fluffy homemade marshmallows whipped until pillowy, perfect for holiday gifting or dropping into hot cocoa.
Ingredients
| 2 teaspoons | 10 ml | butter |
| 3 envelopes | unflavored gelatin | |
| 1 cup | 240 ml | cold water, divided |
| 2 cups | 480 ml | sugar |
| 1 cup | 240 ml | light corn syrup |
| ⅛ teaspoon | 0.6 ml | salt |
| 1 teaspoon | 5 ml | clear vanilla extract |
Instructions
- Line a 13x9-in. pan with foil and grease the foil with the butter; set aside.
- In a large metal bowl, sprinkle the gelatin over ½ cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt, and remaining ½ cup water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240°F (soft-ball stage).
- Remove from the heat and gradually add to the gelatin. Beat on high speed until the mixture is thick and doubled in volume, about 15 minutes. Beat in the vanilla. Spread into the prepared pan. Cover and let stand at room temperature 6 hours or overnight.
- Using the foil, lift the marshmallows out of the pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle with toppings if desired; coat with garnishes as desired.
- Do Ahead / Storage: Store in an airtight container in a cool, dry place (do not refrigerate) for 3–4 weeks, separating layers with parchment or wax paper; they also freeze for up to 6 months.