Additional coloring, flavoring, toppings as desired
Instructions
Start by adding 3 packets of plain gelatin into a stand mixer bowl.
Next add ½ cup cold water to the bowl directly on top of the gelatin.
Let sit for about 3-10 minutes- the gelatin will bubble up a bit and look gross. Don't worry.
In a saucepan and add the remaining ½ cup water, sugar and corn syrup.
Bring the mixture to a boil.
Once it does start to bubble up, allow the mixture to boil for 1 minute.
If you have a candy thermometer, wait until the sugar mixture hits 240 degrees.
Remove from heat and immediately pour the mixture into the mixing bowl with the gelatin mixture.
Turn the mixer onto high speed and whip for 8-12 minutes. The longer it whips the stiffer your marshmallow will be- careful it doesn't get too stiff or the marshmallows will be closer to taffy and nearly impossible to get out of the bowl.
I set a timer for about 9 minutes for mine.
As that is mixing, take a sheet cookie pan with a lip or a 9x13 casserole dish and butter very well.
Once your mixture is about 1 minute away from finished- add the vanilla and keep mixing. Do not add it at the start or your mixture might not fluff up properly.
Remove the bowl from the mixer and working very quickly, use a spatula to scrape all the mixture into your prepared pan.
Take one piece of saran or cling wrap and butter the underside that will touch the marshmallows.
Put the saran wrap on top of the mixture and allow to set at room temp for a minimum of 3 hours or preferably overnight.
Once you are ready to cut the mixture, sprinkle a cutting board generously with confectioner's sugar.
Loosen the marshmallow mixture and flip the pan upside down and press into the confectioner's sugar.
Sprinkle more confectioner's sugar on top of the mixture and press into the marshmallows.
Using a sharp knife cut into squares and enjoy!
Store in an airtight container.
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2015/01/how-to-make-homemade-marshmallows/