Ingredients
- 3 tablespoon gelatin - equals 3 packets knox gelatin
- ⅓ cup cold water
- 3 cups granulated sugar
- 1 ½ cups water
- 1 ½ teaspoon vanilla extract
- 2 tablespoon cornstarch
- 2 tablespoon powdered sugar
Instructions
- Spray an 8×8 baking dish with nonstick cooking spray (The cooking spray will help parchment stay put). Cut two strips of parchment paper that are 8″ wide. Place one strip in the pan so that it covers the bottom and sides. Next place the other parchment piece in the opposite direction (see photos above). Parchment paper should now cover the baking pan’s bottom and sides.
- Now spray the parchment paper in the baking pan with nonstick cooking spray again.
- In a small bowl, mix together 2 tablespoon cornstarch and 2 tablespoon powdered sugar. Sprinkle 1 Tbsp of this mixture into the baking pan. Shake the pan over the sink to help cover the bottom and sides with the powder. This is an important step so that the marshmallows won’t stick!
- In a medium bowl, sprinkle 3 tablespoon of gelatin over ⅓ cup cold water. You do not need to mix together! Let the gelatin soak for a full 10 minutes to bloom and expand. It will be floppy like rubber. You can now transfer this to a large mixing bowl.
- In a small saucepan, combine 3 cups granulated sugar with 1 ½ cups water. Heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Now turn the heat to low and continue simmering for about 10 minutes, without stirring, or until the mixture reaches 240°F (use a candy thermometer for this step). Remove the saucepan from the heat.
- Slowly and carefully drizzle the hot sugar syrup you just boiled in the pot over the bloomed gelatin. Pour the syrup over the gelatin very slowly, more of a drizzle than pour—this should take about 90 seconds to do!
- Using an electric hand mixer, beat everything together on a high speed for about 5 minutes, or until it turns white and thickens to a marshmallow fluff consistency.
- Now add in 1 ½ teaspoon vanilla extract. Continue mixing for another full 2 minutes. The marshmallow liquid will have thickened even more (and it will smell incredible at this point!!)
- Use a spatula to transfer the marshmallow mixture into the prepared 8×8 pan. Smooth the top into an even layer. Let the marshmallows sit at room temperature, lightly covered for 12 hours or overnight to fully set.
- Once marshmallow has set, use the parchment paper to gently lift it out of the pan and transfer to a cutting board.
- Just before cutting, sprinkle the remaining cornstarch/powdered sugar mixture over the top of the marshmallow square. Slice it into 6 strips, and then cut the opposite direction to create small squares. If needed, sprinkle more powdered sugar mixture on top of the marshmallows to prevent sticking while cutting. Shake off the excess powder and now the marshmallows are ready to serve!
Recipe Notes:
If you don’t have a candy thermometer, it might still work – just be sure to set a timer and let this mixture simmer for a full 10 minutes on low heat without stirring!
Nutrition Info
Calories: 70kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.1g | Sodium: 2mg | Potassium: 1mg | Fiber: 0.004g | Sugar: 17g | Calcium: 1mg | Iron: 0.02mg
The nutritional information provided is an estimate and is per serving.
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