I chose this recipe because I already follow this blog (and I get weird excitement from actually trying recipes from the blogs I follow) and it seemed simplest. I also found this recipe and will try it another time (it doesn't have eggs so my son would actually be able to eat them).
Homemade Marshmallows
from Smitten Kitchen
1 cup powdered sugar
3 1/2 envelopes (2 Tbsp plus 2 1/2 tsp) unflavored gelatin (less than 1 complete pkg)
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites
1 Tbsp vanilla
- Oil bottom and sides of a 9x13x2-inch metal baking pan and dust bottom and sides with some powdered sugar.
- In the bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold water, and let stand to soften.
- In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a thermometer registers 240F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- With a standing or hand-held mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or 10 minutes if using a hand-held.
- In a separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan . Sift 1/4 cup powdered sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours and up to 1 day.
- Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife (or oiled pizza cutter) trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining powdered sugar back into your now-empty baking pan, and roll the marshmallows through it, on all 6 sides before shaking off the excess and packing them away.
Makes approximately 96 1-inch cubed marshmallows.







The final product: homemade marshmallows are way, way better than the store-bought variety. They're light and airy with a delightful amount of sweetness. Seriously, so good. Try them.