Homemade Marshmallows and Kitchen Conversions Chart

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I know, I know...why would you make marshmallows when you can easily buy them from the store? Well, I'll tell you why. Homemade marshmallows are lighter and fluffier than store bought marshmallows; it's almost as if you're eating a sweet and delicious cloud. You can also change the flavor, color, and shape of homemade marshmallows, which makes them super cute. And they really aren't too hard to make. YOU CAN DO IT!

Ingredients:
3 packages unflavored gelatin
1 cup of ice cold water
1.5 cups of sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract (you can use regular vanilla extract if you want)
1/4 cup confectioners' sugar
1/4 cup cornstarch
nonstick spray

Directions:
Place gelatin and 1/2 cup of the water into mixer bowl. In a saucepan, combine remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and cook for about 5 minutes. Uncover and clip a candy thermometer to the side of the pan. Continue cooking until the mixtures reaches 240 degrees F, which will take 5-10 minutes (depending on your heat). When you reach 240 degrees, immediately remove from heat. Turn your mixer on low speed then slowly pour the sugar syrup into the gelatin mixture. Once you've added all the syrup, turn the speed of the mixer up to high. Whip until the mixture becomes very thick, about 15 minutes. In the last minute of mixing, add the peppermint extract (or whatever extract you've chosen).
While the mixture is whipping, prepare a 9x13 pan:
Combine the confectioners' sugar and cornstarch in a small bowl. Spray pan with nonstick cooking spray. Add half of the sugar/cornstarch mixture and move around the pan to coat the bottom and sides of the pan. Once the mixture is done whipping, pour into the pan. Use a lightly greased spatula to spread the mixture in the pan. Immediately after you spread the mixture, drop a few dots of food coloring all over. Mix the food coloring into the marshmallow mixture using your spatula. Lightly dust the top of the marshmallows with the sugar/cornstarch mixture. Let the marshmallows sit uncovered for at least 4 hours and up to overnight.
Transfer marshmallows onto a cutting board. Dust a pizza wheel (or knife) with the sugar/cornstarch and cut the marshmallows into squares. You can also use cooking cutters to make various shapes, just make sure you dust the cookie cutters as well. After cutting or shaping marshmallows, dust the sides with the sugar/cornstarch marshmallows. Store marshmallows in an airtight container for up to 3 weeks, but I'm 100% sure they won't last that long!

While you're here, you can purchase my 8x10 Kitchen Conversions download for only $5. You can frame this print, hang it on your fridge, or hang it in your cabinet door. I love having this chart in my kitchen for a quick reference!
Email me to purchase your download at scripteddesire@gmail.com