Homemade Marshmallows

Store-bought marshmallows have so many chemicals in them. You can feel better about giving your children these homemade marshmallows. And they are easy to make!

Marshmallows
From Farmhouse on Boone

1 cup cold water, separated
2 tablespoons gelatin
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup powdered sugar
1/3 cup cornstarch or arrowroot starch

Lightly grease a 9×9 or 10×8-inch baking dish and line it with parchment paper.

In a stand mixer bowl with a whisk attachment or a large mixing bowl with a hand mixer, pour in 1/2 cup of cool water. Sprinkle the gelatin evenly over the top and whisk. Let it sit for about 10 minutes to bloom (soften and absorb the water).

In a medium saucepan, combine the sugar, salt, and remaining 1/2 cup of water. Heat over medium heat until the sugar dissolves, then increase to medium-high.
Bring to a gentle boil, without stirring, until it reaches 240°F (known as the “soft ball stage”) on a candy thermometer.

Once the syrup reaches temperature, carefully pour it into the bloomed gelatin while mixing on low speed. Gradually increase to high speed and beat for 8 – 10 minutes until the mixture becomes thick, glossy, and tripled in volume.
Add the vanilla extract and beat just until combined.
In a separate bowl, combine cornstarch and powdered sugar.
Quickly pour the marshmallow mixture into your prepared pan, spreading it evenly with a greased spatula.
Dust the top with the cornstarch and sugar mixture, then let it set at room temperature for at least 3 hours, or overnight, until firm.

Once set, turn it out onto a cutting board, peel off the parchment, dust more cornstarch mixture over the top, and cut into squares using a sharp knife or kitchen scissors.

Place in a bowl and dust again, tossing to coat, to prevent the marshmallows from sticking.
Store in an airtight container at room temperature.
NOTES:
Do not stir the sugar syrup as you are bringing it to a boil. Without corn syrup in this recipe, the hot syrup can crystallize more easily, and agitating the sugar mixture is one way to unintentionally cause crystallization.
Be careful not to overmix during the whipping stage, or it can become hard to spread into your dish.

Add peppermint or lemon extract at the end of mixing for some different flavors, or a couple of tablespoons of cocoa powder into the powdered sugar before dusting for a chocolate spin.

The marshmallows will be very sticky, which can make cutting them difficult. Using a sharp knife is important, but it’s also helpful if the knife is hot. You can run hot water over the knife, dry it, then cut the marshmallows, repeating the process if the knife stops cutting easily.
Give the marshmallows sufficient time to set up before cutting.