HOMEMADE MARSHMALLOWS (NO CORN SYRUP & NO THERMOMETER)

Ever wondered how marshmallows were made? Well they're really quite simple!! Homemade marshmallows are way better than store bought and you can cut them into any fun shapes you want!

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MARSHMALLOW RECIPE:
3 packages (About 2 ½ Tbsp.) Gelatin
¼ cold water
3 cups sugar
¼ tsp salt
1 ½ cups water
2 tsp vanilla
½ cup powdered sugar
2 Tbsp. cornstarch

DIRECTIONS:
In a small bowl, sprinkle the gelatin into the 1/4 cup of cold water, and set it aside to swell for 10 minutes.
In a large saucepan, add the sugar, 1 1/2 C of water, and salt. Place the mixture on medium heat and bring to a simmer, making sure to stir occasionally. Once the sugar has dissolved into the water, add the gelatin. Bring the mixture to a med-low boil. Boil for 15 minutes or until it’s reached a temperature of 240F, making sure the mixture does not get too hot.
CAUTION: If the mixture get’s too hot, it will rise and overflow
Remove it from the heat and allow it to cool until it’s lukewarm, about 30 minutes (you can place it in a heat safe bowl, and then in the refrigerator for quicker results)
Pour into the bowl of a stand mixer ( or bowl and a hand mixer) and beat for about 10-12 minutes, or until stiff peaks form. Half way through the whisking process, add the vanilla extract and continue to whisk
Spray a 9x11 pan with cooking spray, and then line it with parchment paper.
Mix together the powdered sugar and cornstarch, and with a sieve, sprinkle some of the sugar mixture onto the parchment paper. Let it sit for about 6 hours to fully harden.
Then cut it into whatever desired shape you want. I did rectangles, for next weeks video. Make sure to check back in for that video. Then dust all the newly cut edges with powdered sugar mixture.