Homemade Fluffy Marshmallows Recipes

LIGHT & FLUFFY HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup cold water in your electric mixer's bowl and let it sit while you prepare the syrup.
• Combine the sugar,corn syrup,salt and 1/2 cup of water in a small saucepan or small pot.
• Cook over medium heat until the sugar dissolves then turn up the heat to high and cook till the syrup is 240 degrees on the candy thermometer.
• Now remove from the heat.
• Put the mixer on low fitted with a whisk attachment and slowly pour the hot syrup into the bowl of dissolved gelatin.
• Put the mixer on high speed and whip till it becomes very thick, this could take around 10 to 15 minutes.
• Add vanilla & mix thoroughly.
• Dust generously a 8 x12 inch baking dish (use glass or ceramic) with confectioner's sugar.
• Pour the mixture in to pan and smooth out the top and dust with more confectioner's sugar.
• Let the marshmallow mixture sit out uncovered overnight or until it dries out.
• Run a knife dipped in confectioners' sugar around the sides of baking dish to loosen the marshmallow.
• Turn out on a cutting board and cut in to squares or use cookie cutters to shape.
• Dust with more confectioners' sugar.

HOMEMADE FLUFFY MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan and cook over medium heat until the sugar dissolves.
• Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
• Remove from heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
• Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
• Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar.
• Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar.
• Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them into squares.
• Dust them with more confectioners' sugar.

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.