Learn how to make easy homemade marshmallows (no candy thermometer needed)--better than store bought!

Here’s what you’ll need…

Equipment:
- Saucepan for boiling your sugar (GUYS, ceramic pans are a LIFE CHANGER)
- Stand mixer with a whisk attachment — you are going to have a REALLY BAD TIME with a hand mixer– it is going to give out on you!
- Measuring cups/spoons/food scale
- Rubber spatula
- Whisk or fork for mixing your gelatin into your cold water
- Butter, coconut or non-stick spray to grease your pans and utensils with
- Plastic film
- A pan for your marshmallows to set in — this recipe will yield enough to fill a 9×13 pan with about 1 inch deep of marshmallow

Ingredients:
- 2 cups Granulated Sugar
- 0.75 oz plan, unflavored Gelatin (this is usually 3 standard packets but just please make sure to check the label for weight)
- ⅔ cup Light Corn Syrup
- Water
- - ½ cup cold water to “bloom” with gelatin
- - ¼ cup water to use for sugar syrup
- 1-1.5 tsp flavoring of choice (I used vanilla bean paste)
- 1 tsp Salt
- Food Color

Method:
1. Place cold water and gelatin in the bowl of your stand mixer, whisk to combine and set aside to let it “bloom” while you make your sugar syrup
2. Place your 2 cups of granulated sugar, water and light corn syrup into a sauce pan, mix to combine and let it come to a vigorous boil over med or med high heat
3. Allow to boil for 3 minutes DO NOT STIR
4. Take off heat immediately and pour it into your stand mixer with the gelatin/water mixture– it’s gonna bubble and grow, it’s gonna be OKAY
5. Whisk that on med for 2 min, and switch to high for 8 minutes. Your mixer might get warm, might protest a little because that marshmallow gets sticky and hard to mix after a few minutes, persevere!
6. It’s going to triple in volume and get nice, shiny, thick, marshmallow creme-y
7. Add food color, salt and flavoring at a little past halfway through– around minute 6 or 7.
8. Pour it into a greased pan ASAP when it’s reached the stage shown in the video (after a full 10 min of beating it).
9. Grease some plastic wrap and adhere it tightly to the surface of the marshmallow
10. Let set, undisturbed at room temp for for 8-16 hours.
11. Slice, roll in powdered sugar, squish and enjoy!

Storage:
In an airtight container at room temp– add a little more powdered sugar to coat your container to prevent sticking and to soak up any leftover moisture. My FAVORITE airtight storage solution set is Rubbermaid Brilliance containers. I use them for my icing, my cookies… anything that needs to be air tight.

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