Have you ever had homemade marshmallows? If not, you are so missing out! There is nothing like them.

I never really gave marshmallows much thought until I had homemade. After all, aren’t they all the same? Uh. No. I think everything tastes better when made from scratch, don’t you?

The first time I had homemade marshmallows I could not stop eating them. They were that good. I could not get enough of their delicious vanilla flavor. Let me just say there is no comparison between store-bought and homemade marshmallows. Maybe it’s the homemade vanilla extract . Or maybe it’s because they are made with love. All I know is homemade marshmallows are the best!

You will love them in a cup of homemade hot chocolate. Naturally gluten free, they are also wonderful in S’mores. Honestly, they are wonderful in any recipe calling for marshmallows! My favorite way is eating them right out of the dish. They are quite addicting!

For a neat gift idea from the kitchen, fill a mason jar full of the. Tie a pretty ribbon around the jar with the recipe printed on a cute card. Make the gift a little more special by placing the jar in a basket with homemade hot chocolate mix and a cute mug or two!

Homemade Marshmallows

Soft and chewy. Full of rich vanilla flavor.

Author: Bridget

Ingredients

Scale

½ cup confectioners’ sugar
½ cup cornstarch
3 packages gelatin, unflavored
1 cup water
1 ¾ cup cane sugar
¾ cup light corn syrup
¼ teaspoon sea salt
1 ¼ Tablespoons vanilla extract

Instructions

Lightly spray a 9” X 9” square pan with avocado oil.
Sift together confectioners’ sugar and cornstarch on a piece of waxed paper. Dust baking pan with 1 tablespoon of mixture.
In a large mixing bowl, combine the gelatin with ½ cup of water and set aside.
In a medium saucepan, combine the granulated sugar with corn syrup, salt and ½ cup water. Cook over medium heat until sugar melts. Turn heat on high and cook (and stirring occasionally) until candy thermometer reads 250° F.
Very slowly pour hot mixture into gelatin and beat with mixer on low-speed two minutes. Beat on high-speed for 15 minutes.
Add in vanilla and beat for two more minutes.
Pour into baking pan. Sprinkle reserved sugar and cornstarch mixture over the top. Set aside at room temperature for at least 6 hours.
Cut into 1 inch squares and roll each marshmallow into confectioners’ sugar mixture. Store in an airtight container.