1 1/2 cups cold water
4 envelopes unflavored gelatin
3 cups granulated sugar
1 1/4 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 cup confectioners’ sugar
- Cover the bottom of a 9-x-13-inch glass baking dish with foil. Coat with non-stick spray.
- Pour 3/4 cup water in the bowl of an electric mixer and sprinkle with gelatin. Let stand until softened, about 5 minutes.
- Pour granulated sugar, corn syrup, salt, and remaining 3/4 cup water in a medium saucepan, fitted with candy thermometer. Bring to a boil over high heat. Cook until mixture reaches the soft-boil stage – 238 to 240 degrees. Remove from heat.
- With the gelatin mixture on low speed, using whisk attachment, carefully add hot syrup to the gelatin mixture, pouring it down the side of the bowl to prevent splattering. Gradually increase the speed to high. Continue beating until mixture is cool and stiff peaks form, about 15 minutes.
- Test for still peaks, then beat in the vanilla extract.
- ***For peppermint marshmallows, add 1/4 teaspoon peppermint extract. Add 2-3 drops of red food coloring and gently swirl into marshmallows.
- Pour mixture into the oiled baking dish and smooth top with spatula. Let stand, uncovered at room temperature until firm, at least 3 hours preferable overnight.
- Sift 1/2 cup confectioners’ sugar onto a work surface covered with parchment paper. Invert baking dish onto sugar. Lightly spray a sharp knife with oil and cut marshmallows into 2-inch squares. Sift remaining confectioners’ sugar into a bowl and roll marshmallows in sugar to coat on all sides.
- This recipe makes 36 large marshmallows or 72 medium/small ones. Store in an airtight container for up to one week.