Homemade Vanilla Marshmallows

• Gluten free

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 tbsp Clear vanilla extract
  • 1 1/2 cup Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Sea salt

• Desserts

  • 3 pkgs Gelatin [*see cook's note, unflavored

• Liquids

  • 1 cup Water

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 cup ice cold water, divided
• 3 pkgs unflavored gelatin [*see cooks note]
• 1½ cup granulated sugar
• 1 cup light corn syrup
• ¼ tsp sea salt
• 1 Tbsp clear vanilla extract
• powdered sugar

Directions

• In the bowl of a stand mixer, pour ½ cup of ice cold water. Sprinkle the gelatin over the the water.
• In a heavy bottomed saucepan, add the remaining ice water, sugar, corn syrup and salt. Bring to a simmer. Simmer over medium heat until the temperature reaches 240°F on a candy thermometer. This will take around 8 minutes.
• Remove from the heat. Turn the mixer speed to medium. Carefully pour the hot sugar liquid down the side of the bowl, keeping it between the bowl and the beater.
• Continue until all of the liquid is added.
• Add the vanilla. Increase the speed of the mixer to high and whip until thickened, around 15 minutes.
• Use a sieve to dust a glass baking dish with powdered sugar.
• Use a large spoon or spatula spritzed lightly with cooking spray to scoop from the bowl to the dish.
• Spritz an off-set spatula lightly with cooking spray, and spread the marshmallow creme into the dish. [The marshmallow creme is very sticky and the cooking spray will help prevent it from sticking to the utensils while you work.] Work quickly.
• Depending on how thick you want the marshmallows to be, you can use an 8 x 12 dish or a 9 x 9 dish for thicker marshmallows.
• Dust the top generously with powdered sugar, then allow to sit uncovered on the counter for at least 4 hours or overnight to dry.
• To cut, turn onto a cutting board covered in powdered sugar. Use a pizza cutter or sharp knife to cut into squares.