Mini Marshmallows Recipe

Prepare pan and coating

Lightly oil a 9x9-inch square pan or line with parchment paper leaving an overhang. In a medium bowl, sift together the confectioners' sugar and cornstarch; set aside. Keep a small bowl of additional oil or nonstick spray to grease spatulas.

Pour 1/2 cup cold water into the bowl for blooming gelatin. Sprinkle the 3 tablespoons powdered gelatin evenly over the surface. Allow to sit (bloom) for 5–10 minutes until the gelatin absorbs the water and becomes spongy.

In a medium saucepan, combine 1 cup granulated sugar, 1 cup light corn syrup, and 1/2 cup water (for syrup). Stir just to combine. Clip a candy thermometer to the side of the pan, bring mixture to a boil over medium-high heat without stirring. Cook until the syrup reaches 240°F (115°C), the soft-ball stage, about 8–10 minutes depending on heat. If you don't have a thermometer, cook until a small drop in very cold water forms a soft, pliable ball.

Once the syrup reaches 240°F, remove from heat immediately.

Start a stand mixer fitted with the whisk attachment and place the bloomed gelatin bowl under the mixer (or transfer bloomed gelatin to the mixer bowl first if easier). With the mixer on low speed, very slowly pour the hot sugar syrup down the side of the mixing bowl into the bloomed gelatin. If using a hand mixer, use a large, heatproof bowl and stream in the syrup while mixing on low.

After all syrup has been added, increase the mixer speed to high and whip for 8–12 minutes until the mixture becomes very thick, glossy, and tripled in volume. It should be white and form stiff peaks. During the last minute of whipping, add 1 teaspoon vanilla extract and 1/8 teaspoon salt, plus any optional additional 1/4 teaspoon flavored extract or 2–3 drops food coloring, and mix just to combine.

Grease your prepared pan lightly with oil or nonstick spray, then dust the bottom with a small amount of the confectioners' sugar-cornstarch mixture. Scrape the marshmallow batter into the pan using an oiled spatula, smoothing the top as best as possible. Dust the top lightly with more of the sugar-cornstarch mixture.

Allow the marshmallows to set at room temperature, uncovered, for at least 4 hours or up to overnight until firm to the touch.

When set, invert the pan onto a cutting board (use the parchment overhang if used) and peel off the lining. Using a sharp knife or a pizza cutter dusted with the confectioners' sugar mixture (or lightly oiled), cut into small bite-size cubes (about 1/2-inch for mini marshmallows). Toss the cut pieces in the remaining confectioners' sugar-cornstarch mix to coat all sides so they don't stick.

Shake off excess powder and store mini marshmallows in an airtight container at room temperature for up to 2 weeks. If they begin to stick, toss again in a little more powdered sugar/cornstarch mixture.