Make your own fluffy, vanilla, sugary goodness this holiday season. These make a great gift, along with homemade hot chocolate mix. Cut the marshmallows into bigger squares for smores during the warmer months. Gelatin can be found on the baking aisle of your local grocery store.
1 1/4 cups water, divided
4 (1/4-oz.) envelopes unflavored gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon table salt
1 tablespoon vanilla extract
1/2 cup (about 2 1/8 oz.) powdered sugar
1/4 cup cornstarch
How to Make It
Place 1/2 cup of the water in a microwave-safe bowl; stir in gelatin. Set aside.
Combine sugar, corn syrup, salt, and remaining 3/4 cup water in a large saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves, about 5 minutes. Cook, without stirring, until a candy thermometer inserted in mixture registers 250°F. Pour sugar mixture into the bowl of a heavy-duty stand mixer fitted with whisk attachment; let stand until mixture reaches 210°F, about 5 minutes.
Microwave gelatin mixture on HIGH until gelatin melts, about 20 seconds, stirring after 10 seconds. Beating on low speed, gradually pour gelatin mixture in a thin stream into sugar mixture; add vanilla. Increase speed to high, and beat until light and fluffy, 9 to 10 minutes. Using a lightly greased spatula, spread mixture evenly in a lightly greased 13- x 9-inch glass or ceramic baking dish. Let stand until dry and firm, about 2 hours.
Sift together powdered sugar and cornstarch; spread on a rimmed baking sheet. Using a lightly greased offset spatula, remove marshmallow mixture from dish, and place in powdered sugar mixture. Using kitchen shears well coated with powdered sugar mixture, cut marshmallows into 1-inch squares. Coat all cut sides of marshmallows with powdered sugar mixture, tossing lightly to remove excess. Store marshmallows in an airtight container.
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