Prep your pan. Butter and use powdered sugar to lightly dust a pan or glass baking dish.
Bloom the gelatin. Add the gelatin to some cold water in the bowl of your stand mixer and let sit/bloom.
Heat up sugar, corn syrup, and water to 240°-245°F, the firm ball candy stage. If you have a candy thermometer, clip it into your pan, making sure the bulb isn’t touching the base, otherwise it’ll get a false reading.
Slowly add the hot sugar to the gelatin in the bowl of the stand mixer. Then whip until fluffy and marshmallow-y.
After you have marshmallow fluff, it’s time to spread it in the pan and let it cure until firm.
After that, you can cut it out and decorate it. You did it, you made marshmallows!
Marshmallow ingredients
Sugar – regular granulated white sugar is the bulk of this recipe
Corn syrup – this helps prevent the sugar from crystallizing and keeps your marshmallows super soft
Gelatin – gelatin is what’s going to set the marshmallows
Mint extract – these guys are mint marshmallows and a little bit of mint extract is what gives them that coolminty flavor. These marshmallows are amazing in hot chocolate! If you’re not a fan of mint, feel free to use the extract of your choice
