I am talking about marshmallows! Big, fluffy dessert pillows. These are perfect for s’mores, on top of a casserole, on ice cream or just to pop in your mouth. This is one of the easier recipes I have tried and it gets a little messy here and there and you may need things you don’t normally have in your kitchen but overall its so simple and something different than your average dessert.
I make them every December and we stuff them in our cookie platters and usually fill some mugs with them to give as gifts.
- Candy Thermometer * I have made several batches without one but was really just playing a guessing game and highly suggest investing in one. Click here for a similar to the one I have and only a couple of bucks andddd on prime, so you should buy it.
- Fast- Speed Mixer * You could get away with a hand mixer but a kitchen-aid would be ideal.
- Two 9X13 baking pans (or something close)
- 6 Cups of granulated sugar
- 2.5 Cups light corn syrup
- 4 Teaspoons Vanilla (or whatever flavors you like, I sometimes use amaretto, lemon and orange)
- 8 Envelopes gelatin
- 1/2 Teaspoon salt
- 3 Cups Powdered Sugar
- Grease pan with veggie oil or spray and line with parchment paper (not necessary but helpful), with overhang (to use to pull out)
- Add granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture reads 238 degrees on a candy thermometer, about 7 minutes.
- While that is heating up put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Using whisk attachment start on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners’ sugar onto a work surface. Dump marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat.