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Homemade Marshmallows {Cook}

I’ve been wanting to make these for a while, and I FINALLY took the time to actually do it.  TRUST ME when I say that if you like the store-bought version, you’ll absolutely die over homemade marshmallows!  The flavor is subtle and sweet, and the texture is amaaaaaaazing!!  They’re totally worth the time and effort {which really isn’t as much as you think it would be}, and don’t be surprised at how quickly they get eaten up!  Right out of the bowl or in some Parisian Hot Chocolate, these are gone before you know it.



3 Packs of unflavored gelatin {1/4 oz. each}

1 cup cool water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/8 teaspoon salt

1 tablespoon vanilla extract

1/2 cup powdered sugar, divided


-Coat a 9×13 baking dish with nonstick spray

-Combine the gelatin and 1/2 cup cool water in a large bowl.  Let soak

-In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water.  Cook the mixture over medium heat, stirring, until the sugar completely dissolves.  Turn the heat to high and bring to a rapid boil.  Boil without stirring for one minute, then remove from heat.

-Using a handheld mixer on low, slowly pour the sugar syrup into the softened gelatin.  Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm – which ends up being around ten minutes.  Mix vanilla evenly into the mixture.

-Pour the marshmallow into the baking dish and spread evenly using a greased spatula.  Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered for at least three hours {or overnight} before cutting.

-Using a greased cookie cutter or knife, cut out shapes or into squares, and place into a bowl with 1/4 cup powdered sugar.  Toss to coat marshmallows on all sides, and shake off excess.

{store in an airtight container at room temperature…or just eat them all right away!}

*recipe adapted from King Arthur and Belly Full 

*images Krista Brackin Photography

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