EGG, NUT, DAIRY, CORN FREE RECIPE
Prep time 10 minutes
Makes over 5 cups of marshmallows
2 envelopes unsweetened unflavored Gelatin
1 ¼ Cups water divided into ½ cup plus 2 Tablespoons
2 Cups white sugar
2 teaspoons homemade vanilla extract
In a small bowl dust the top of the one half of cool water with the gelatin, let it sit for about 5-10 minutes while it blooms.
Over low heat combine sugar and remaining water over low heat. Stir until sugar is dissolved and the mix comes to a slow boil.
****Let the water/sugar mix cool*** do not skip this step. I place the bowl in the freezer and take out every 5 minutes to stir until the whole mix is cool.
Combine the gelatin mixture and sugar mixture together in a LARGE mixing bowl. Add the vanilla at this stage. It seems like a tiny amount of liquid but it will expand as it foams. With an electric mixer or stand mixer whip until white and fluffy and it has grown about 4 x’s its original mass.
While mixing the marshmallows will remain creamy. As soon as you get the volume you want and stop mixing you must work quickly or the marshmallows will set up.
At this point you can pipe the marshmallow onto greased parchment paper. I like to make puffy cookie sized marshmallow puffs. These can be left like this and dusted with unsweetened cocoa powder, or when fully cooled, covered with melted semi sweet chocolate, let cool and enjoy.
You can place the whole mixture onto greased parchment paper and smooth out and cut into squares or cookie cutter shapes later.
This marshmallow mix can be left out to firm up over night. This creates the “stale” firm, dry consistency of marshmallows you get out of the bags at the store. Roll them in unsweetened cocoa powder so they are not sticky, or corn free powdered sugar.