Nothing says “fun” quite as well as homemade marshmallows. These fluffy treats are easy to make, and a hit with kids both big and small. And, if you’re a s’mores lover, homemade marshmallows yield sort of a crème brulee texture when toasted.

Homemade Marshmallows
3 packages Knox unflavored gelatin
12 oz. granulated sugar
1 cup light corn syrup
¼ teaspoon Kosher salt
1 cup water, divided (use bottled water if your tap water is poor quality)
Confectioners’ sugar for dusting (warning: there is a lot of dusting)

Using a paper towel dipped in vegetable oil, lightly oil the inside of a 9×13 Pyrex pan and dust well with confectioners’ sugar on all sides. Set aside.

In the bowl of a stand mixer, combine ½ cup water and gelatin. Mix together until well incorporated.

Meanwhile, in a medium saucepan over medium heat, combine ½ cup water, sugar, corn syrup and salt and cook until all sugar crystals dissolve. You can test it by putting a drop of the liquid on your finger and rubbing your fingers together. If there are still sugar crystals, let it go a little longer.

Once all crystals have dissolved, increase heat to high and let boil until the syrup reaches 240 degrees on a candy thermometer.

Turn mixer on to low speed and slowly pour the syrup into the gelatin. Once all of the syrup is incorporated, increase mixer speed to high and whip until mixture is thick and fluffy (around 7-10 minutes). Spread marshmallow out into the prepared pan and dust the top of the marshmallow with more confectioners’ sugar. Allow to stand for at least an hour before cutting.

Using a knife, loosen the marshmallow from the edges of the pan and turn the whole block out onto a cutting board dusted with confectioners’ sugar. With a sharp knife or bench scraper, cut marshmallows into desired shapes and dust with more confectioners’ sugar to keep marshmallows from sticking.

Store marshmallows in an airtight container, lined with parchment paper that has been dusted with confectioners’ sugar.

Eat Well!
~Trish