Perfect Marshmallows

Recipe courtesy Beth Kimmerle, Confectioner, Historian and Author
Prep Time: 5 min Cook Time: 40 min Serves: 20 pieces

  • 1 cup confectioners sugar for coating
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 1-cup light corn syrup
  • 2 cups granulated sugar
  • ¾ cup hot water
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla
Special equipment: Stand mixer w/whisk attachment, candy thermometer
Line small sheet pan with parchment paper and dust with ½ cup  of confectioners sugar, set aside.

Place the gelatin into bowl of stand mixer along with ½ cup cold water and let sit for 5 minutes. Pour ¼ cup of corn syrup over softened gelatin mixture and set aside with whisk for mixer.

In a 2-quart saucepan combine the remaining corn syrup, granulated sugar, hot water, and salt and cook over high heat until reached a boil.

Clip a candy thermometer onto the side of the pan and continue to cook without stirring until the mixture reaches 238 degrees F, (approximately 10 minutes). Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add vanilla during the last minute of whipping.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with ¼ cup confectioners’ sugar. Allow the marshmallows to sit, uncovered for at least 4 hours or until firm.

Once set, turn the marshmallows out onto a cutting board and cut into 1-inch squares using a greased knife dusted with confectioners' sugar. Once cut, lightly dust all sides of each marshmallow with the remaining confectioners sugar using additional if necessary. Store in an airtight container for up to 3 weeks.