I stumbled upon this recipe in a book on preserving by Karen Solomon awhile back. Great recipe! I’ve included a chocolate variation at the bottom.
These light, fluffy, and flavorful clouds kick the butt off anything jet-puffed by a wide country mile. They will stand up to stick and flame on your next campout and are dreamy when paired with a slab of chocolate and graham crackers.
Yield: about 36 medium (1 1/4 inch) or 16 large (2 inch) marshmallows
2/3 cup water, divided
3 (1/4-ounce) envelopes unflavored gelatin
1 cup granulated sugar
1 cup light corn syrup
Pinch of kosher salt
1 teaspoon vanilla extract
1 cup confectioners’ sugar, for dusting
Lightly oil the inside of an 8 by 8-inch pan with vegetable oil. Generously coat with confectioners’ sugar; set aside.
Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water, and let stand for about 10 minutes, or until the gelatin has softened.
In a saucepan, off heat, combine the remaining 1/3 cup water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer to the inside of the pan and make sure it does not touch the bottom. Cook the mixture without stirring until it reaches 240 degrees F. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any residual sugar crystals.
With the mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla, increase the speed to medium-high, and beat for 8 to 13 minutes, until the mixture becomes very white, stiff, and sticky.
Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Set aside for at least 1 hour, or until the mixture is firm and cool.
Sift the confectioners’ sugar into shallow dish or bowl. Run a wet knife around the edge of the cooled pan to loosen the marshmallow sheet. Remove the marshmallows from the pan. Cut into 16 or 36 pieces, wetting the knife often to keep it from sticking. Toss each marshmallow in the confectioners’ sugar until completely coated.
Store marshmallows in a single layer or in layers separated by wax paper. They will keep for at least 1 month when stored airtight at moderate temperature.
Substitute sifted unsweetened cocoa powder for the confectioner’s sugar used to coat the marshmallows.