Marshmallows Recipe

SOFT SERVE

1. 1

   Bloom gelatin

   In a small bowl, sprinkle the gelatin powder over 0.5 cup cold water. Let stand 5–10 minutes to bloom.

2. 2

   Make sugar syrup

   In a medium saucepan, combine granulated sugar, light corn syrup, 0.5 cup water, and salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Attach a candy thermometer and cook until the syrup reaches 240°F (115°C).

3. 3

   Combine gelatin and syrup

   With the mixer running on low, slowly pour the hot syrup into the bloomed gelatin. Increase speed to high and beat until the mixture thickens, becomes pale, and glossy, about 10–12 minutes.

4. 4

   Add vanilla

   Add vanilla extract and continue to beat until fully incorporated and fluffy.

5. 5

   Prepare pan and pour

   Line a 9x13 inch pan with parchment paper and lightly oil. Pour the marshmallow mixture into the pan and spread into an even layer.

6. 6

   Dust and set

   Dust the top with a light coating of powdered sugar. Let the marshmallow setup at room temperature for at least 4 hours or overnight.

7. 7

   Cut and coat

   Turn out onto a surface dusted with powdered sugar, cut into 1-inch squares, and toss with more powdered sugar to coat.