Homemade marshmallows are a triumph; relatively simple to make but oh so impressive to announce when prepared as a topper to hot chocolate or the gooey, charred liaison between chocolate and graham cracker in the quintessential S’MORE. We actually love them as a dramatic addition to crème brûlée and our ramekin chocolate cake at intimate dinner parties. They’re also a gorgeous, sweet addition to coffee, especially during these cold Winter mornings.
Regardless, you’ll love these pillowy confections, and your friends and family will love YOU for making them.
Combine gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment; allow to rest while making the syrup.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Increase the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. (or about two minutes). Remove from the heat.
With the mixer on low, slowly pour the syrup into the dissolved gelatin. Put the mixer on high speed and whip until the very thick, about 10 to 12 minutes. Add the vanilla and mix completely.
Thoroughly mix confectioners' sugar with corn starch; dust an 8 by 12-inch baking dish with corn starch mixture; pour the marshmallow mixture into the pan, level the top, and dust with more corn starch mixture. Allow to sit uncovered until cool and firm…no less than four hours.
Turn the marshmallows onto a cutting board and cut into 24 equal sized squares. Dust each with more of the corn starch mixture…serve alone or with your favorite dessert..