Destiny Evans


The rich and smooth, small sugar squares, that melt in your mouth.


Yield: Approximately 15 marshmallows Prep Time: 25 minutes

1 1⁄2 (.25 oz) pkg (.375 ounces; may use .4 oz) unflavored gelatin 4 fl oz ice cold water, divided
6 oz granulated sugar
4 fl oz light corn syrup
1⁄8 t (pinch) kosher salt 1⁄2 t vanilla extract
For Pan:
2 T cornstarch
2 T confectioners’ sugar Nonstick cooking spray
1. Combine the gelatin with 2 fl oz (1⁄4 c) of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
2. Combine the remaining 2 fl oz (1⁄4 c) water, granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.

3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as required by marshmallow size (see below & backside)

Regular Marshmallows:
1. Combine the confectioners’ sugar and corn starch in a small bowl.

2. Lightly spray a 8×8 or 9×9 square metal baking pan with non stick cooking spray.Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
3. When ready,pour the mixture into prepared pan,using a lightly oiled spatula for spreading evenly into the pan.
4. Dust the top with enough of there maining confectioners sugar and corn starch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
5. Turn the marshmallows out onto a cutting board and cut into1-inch squares using a pizza wheel or knife dusted with confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
6. Store in a tight container for up to 3weeks.