Buttery Homemade Marshmallows
Buttery Homemade Marshmallows
Ingredients
- 3 envelopes unflavored gelatin
- ½ c. cup cool water divided
- 1 ½ teaspoons vanilla extract
- ½ c. water
- ⅓ cup plus 2 tablespoons light corn syrup
- 1 ¾ c. sugar
- ¼ teaspoon kosher salt
- 1 T. melted butter
- ⅓ cup packed confectioners’ sugar for dusting
Instructions
- Mix gelatin with 1/2 cup water in a small bowl with the vanilla. Set aside.
- Combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt in a medium saucepan. Cook over medium heat, stirring with a fork, until the syrup begins to simmer around the edges about 5 mins. Then increase to medium-hi and clip on a candy thermometer.
- Cook without stirring to 250 degrees, about 5 mins.
- Move thermometer to your kitchen aid mixing bowl and pour in the hot syrup.
- Cool to 212 degrees about 6 mins.
- Add the gelatin.
- Mix on low speed with the whisk attachment for 1 minute.
- Then mix on medium -hi until it triples in volume:10 mins.
- On low, add the melted butter. Return to med-hi and beat a few more seconds.
- Scrape this into a greased 8 inch pan.
- Cover with foil and chill in fridge 2 hours.
- When ready to cut, sift confectioners' sugar over the marshmallow, invert onto a board or counter and sprinkle with more sugar. Cut with a large chef's knife. Use sugar on the exposed surfaces so it is not too sticky.
- Store in a parchment lined container.
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Adapted from Stella Parks
Check out her fabulous cookbook!
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