A homemade marshmallow recipe that is a great option for all sorts of recipes calling for marshmallows.
Line a 9x13 inch baking sheet with aluminum foil and grease with oil, leaving some foil on the sides to be able to pull up.
Pour 1/2 cup of cold water into a bowl, and sprinkle the gelatin. Let it sit for 15 minutes.
While you wait, bring to a simmer 1/2 cup water, corn syrup, sugar and salt.
Be careful to pour the sugar into the center of the pan, so it does not touch the sides of the pan and crystallize.
Bring to a boil over medium high heat, gently incorporating, but not stirring.
Use a thermometer and bring mixture to 240°F. (About 7-8 minutes). On low, use the electric mixture to whisk the gelatin and water. Now slowly add the warm mixture into the gelatin mixture. Feel the side of the bowl, and you will feel that it is quite warm/hot.
Increase the speed to high, until the mixture turns opaque white and begins to expand. Mix for 12 minutes. Do not let the bowl cool down. Add vanilla extract and mix in entirely with the electric mixer. Rub some oil onto a metal spatula or large spoon, and use the spatula to pour the mixture into the lined/greased dish and smooth evenly.
Work very very quickly, so the mixture does not harden.
In small bowl, mix together corn starch and confectioners’ sugar.
Sift 3 Tablespoons over the marshmallows.
Set the remaining cornstarch/confectioners’ sugar mixture aside for tomorrow.
Cover marshmallows with plastic wrap and let them sit overnight to firm.
To wash the sticky bowl and spoon, just let soak in warm water for a few minutes, and it will begin to soften, dissolve and be easy to clean up.
The next day, sprinkle half of the cornstarch/confectioners’ sugar mixture onto a clean working surface or cutting board.
Flip the marshmallows on to a cutting board and peel away the foil.
Sprinkle a bit more of the cornstarch/confectioners’ sugar onto the marshmallows (keeping a bit aside for one more step).
Grease a sharp knife with oil and cut your marshmallows into squares. Add more oil to the knife if it starts to stick until all the marshmallows are cut.
Working with 2-3 marshmallows at a time, first roll them in the remaining corn starch/confectioners’ sugar mixture and then place them in the sieve to let any loose pieces come off.
Repeat until all the marshmallows are done.
Store in an airtight container or Ziploc bag at room temperature. (Not in the refrigerator)