I started experimenting with homemade marshmallows a couple of months ago and they've been a big hit. I bring sweets into work from time to time and they are the perfect taste testers. These marshmallows are delicious on their own and even better toasted and charred under the broiler or of course roasted in front of the fire. The recipe below is from Martha Stewarts website. I've tried a couple variations and haven't found too much of a difference to make one superior than the other, but I'll keep hunting. They come together in no time and the flavor combinations are endless!!
3 cups sugar
1 1/4 cup light corn syrup
Pinch of salt
1 1/2 cups water, divided
4 envelopes gelatin
2 teaspoons vanilla extract
In a medium sauce pot combine the sugar, corn syrup, salt and 3/4 cup of water. Bring this to a boil and cook without stirring for 8 minutes or until a candy thermometer reaches 238 degrees. Meanwhile add 3/4 cup of cold water to the bowl of a stand mixer and sprinkle the gelatin. Let sit to soften about five minutes. While this is taking place spray a 9x13 dish with cooking spray. Once the sugar has reached the correct temp turn the mixer on low and pour the sugar down the side of the bowl in a slow and steady stream. Once all the syrup has been added, turn up the speed on the mixer and beat for twelve minutes. Add the vanilla extract. Once combined turn the mixer off and using a spatula sprayed with cooking spray pour the mixture into the prepared dish. Sift powdered sugar over the top and cover with Saran wrap. Let sit at room temperature for several hours or over night.Turn the marshmallows out on a clean surface and with a lightly oiled knife cut them into squares. Toss with powdered sugar and store in an airtight container.
Try them homemade! They are so much better than the store bought!