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Homemade Marshmallows Recipe

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This recipe for Homemade Marshmallows, by , is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dorothy Kleber

Category:
Category:

Ingredients:  
Ingredients:  
Easy Homemade Marshmallows
Easy Homemade Marshmallows
These Homemade Marshmallows are a fun project for kids and simple to whip up, no candy thermometer needed! A perfect treat for a cold day.

PREP TIME
30 minutes
COOK TIME
5 minutes
RESTING TIME
4 hours
TOTAL TIME
4 hours 35 minutes

Ingredients
3/4 cup cold water, divided
1 teaspoon pure vanilla extract
3 envelopes unflavored gelatin
2 cups granulated sugar
1/4 teaspoon salt
3/4 cup light corn syrup, such as Karo
1-2 cups powdered sugar

Directions:
Directions:
Instructions
Line a 9x13 pan with plastic wrap so it comes up all four sides. Spray the bottom and sides of the plastic-lined pan with cooking spray.
In the bowl of a standing mixer, place ½ cup cold water and vanilla extract. Sprinkle three packets of unflavored gelatin over the water and vanilla and set aside. Let it stand for at least 10-15 minutes.
In a medium saucepan, combine two cups sugar, 1/4 teaspoons salt, ¼ cup water, and ¾ cup light corn syrup. Cook this mixture over medium heat, stirring occasionally, until it comes to a full boil. Allow it to boil one minute, then remove it from the heat and pour the mixture over the gelatin mixture.
Beat the mixture on high speed for 10 minutes. It will look brown at first, then will get lighter, until it's eventually very white and glossy.
Pour the marshmallow mixture into the 9 x 13 pan. Smooth the top with a spatula that's coated with cooking spray. Cover the pan with plastic wrap, but don’t let the plastic wrap touch the surface of the marshmallows, or it will stick. Let it sit for at least 4-6 hours at room temperature.
Sprinkle a generous amount of powdered sugar onto a baking sheet, then invert the marshmallow slab onto the sugar and coat both sides. Cut into squares using scissors or into shapes using cookie cutters, coating each cut side of marshmallows with powdered sugar.
Store in an airtight container for several weeks.

Personal Notes:
Personal Notes:
Nutrition Information: YIELD: 24 SERVING SIZE: 1 marshmallow
Amount Per Serving: CALORIES: 134TOTAL FAT: 0gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 0mgSODIUM: 31mgCARBOHYDRATES: 34gFIBER: 0gSUGAR: 34gPROTEIN: 1g

 

 

 

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