Recipe: Homemade Marshmallows (Plain, Ghosts, Mint, Chocolate Chip, or Cinnamon)

HOMEMADE MARSHMALLOWS



1 cup water, room temperature, divided use
1/8 teaspoon salt
3 envelopes unflavored gelatin
2 1/4 cups sugar
1 cup Karo Light Corn Syrup
2 teaspoons Pure Vanilla Extract
1 cup powdered sugar
1 1/2 teaspoons Argo Corn Starch

Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.

Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240 F or soft ball stage.

Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides.

Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.

Makes 3 dozen large marshmallows

VARIATIONS:

FOR SPOOKY SHAPES:
Grease a small ghost or other Halloween cookie cutter. Press straight down through marshmallow. Remove marshmallow and lightly dust with the powdered sugar corn starch mixture.

MINT MARSHMALLOWS:
Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.

CHOCOLATE CHIP MARSHMALLOWS:
Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.

CINNAMON MARSHMALLOWS:
Add 1/4 to 1/2 teaspoon Spice Islands Ground Saigon Cinnamon to the mixture while beating.

TIP:
Homemade Marshmallows make a lovely gift with homemade cocoa mix.

Source: Karo Corn Syrup