Homemade marshmallows

Before we get too deep into the season of celebrating the holidays, let’s try to celebrate the season of “just because”. When are marshmallows not fun to eat? Just today, I served a batch that was sprinkled in blue shimmer sugar for my daughters’ birthday. (To match her requested blueberry themed party) If you have ever experienced the delight of homemade marshmallows, I encourage you to give it a go yourself. Don’t be intimidated by cooking sugar…you do it once and an expert you will be.

 Homemade marshmallows

2/3 cup water

3 (1/4 ounce) envelopes unflavored gelatin

1 cup granulated sugar
1 cup light corn syrup
Pinch of kosher salt
1 tsp vanilla extract
1 cup confectioners’ sugar, for dusting

Lightly oil or spray an 8x8 or 9x13 glass baking dish. Generously sprinkle with confectioners’ sugar and set aside. In a stand mixer, pour 1/3 cup of cold water and the gelatin, and let sit for 10 minutes.

In a saucepan, pour 1/3 cup water, sugar and corn syrup and salt over medium high heat. Place a candy thermometer in the pan. Cook mixture until it reaches 240 degrees. Take off heat immediately.

Carefully pour mixture into the stand mixer over the soft gelatin. Add vanilla and whip until the mixture is bright white and stiff, about 8-10 minutes. It will be very sticky as well.

Spread mixture into the prepared glass baking dish using a wet or slightly oiled spatula. Press the marshmallow into the corners with wet hands. Allow to set at least 1 hour.

Once cooled, cut around marshmallow mixture with a wet knife. Slice marshmallow into even squares, dipping your knife in wet often to keep it from sticking. Once cut, toss marshmallow cubes in confectioners’ sugar to coat completely.

 *You can substitute confectioners’ sugar with toasted shredded coconut, unsweetened cocoa powder, or colored baker’s sugar