Makes about 30 square marshmallows, about 20, 1 ½ inch heart marshmallows. These are perfect on top of homemade Hot Cocoa!
- 1/3 cup powdered sugar
- 1/3 cup corn starch
- nonstick spray
- 3 packages unflavored gelatin (such as knox)
- 1 cup ice cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Spray the bottom and sides of a 9×13 inch glass or metal baking pan with nonstick spray.
- In a small bowl mix powdered sugar and cornstarch together and sprinkle ½ into the pan to coat the bottom and all sides. Set-aside.
- Pour the gelatin into the bowl of a stand mixer with a whisk attachment, pour ½ cup of the cold water over the gelatin and allow to sit (this will allow the gelatin to bloom).
- Meanwhile, place sugar, corn syrup, salt and remaining ½ cup of water into a small heavy bottom sauce pot over medium/high heat, cover with a tight fitting lid and cook for 4 minutes.
- Remove the lid and place a candy thermometer in the sugar. (Don’t stir the sugar liquid and keep the thermometer off the bottom of the pan for an accurate reading.) Cook the sugar until thermometer reads 240 degrees (soft ball stage) about 7-10 minutes. Remove from the heat immediately.
- Turn the mixer on low and slowly pour the sugar mixture down the side of the bowl. Slowly raise mixer speed to high and whip for 12 minutes. Turn speed to low and mix in vanilla and food coloring, whip on high another 2 minutes or until the bowl feels luke warm.
- Grease a rubber spatula and scrape marshmallow into the prepared pan and spread out evenly. Sprinkle the top with powdered sugar/cornstarch mixture and allow to sit at room temperature for 4 hours and up to overnight.
- When ready to cut, grease your cookie cutters or a pizza cutter and cut your marshmallows to your desired shape, toss to coat in remaining powdered sugar/cornstarch mix, shake off excess. Keep in an air tight container up to 3 weeks.