4 envelopes unflavored gelatin
1 1/3 cups water
2 1/2 cups sugar
1 1/3 cups light organic corn syrup
1/4 teaspoon salt
2 teaspoons organic GF vanilla
2 cups powdered sugar
Need a candy thermometer
1.Generously grease a 13X9 glass baking dish– if you want thick marshmallows, for Easter chicks or chocolate covered marshmallows. Pictured below I spread the marshmallow onto cookie sheets because I wanted thin marshmallows for a reunion fruit salad. Oh my goodness, that salad is the BEST.
2. In electric mixing bowl soften gelatin and 3/4 cup of water. Let sit while you’re boiling the sugars.
3.In 6 qt. pot-add sugars, corn syrup, 1/2 cup water and salt and stir. Bring to boil and cook on high heat until the candy thermometer reaches 234-240 degrees. Pour boiling syrup into mixing bowl with the gelatin and beat until fluffy and thick, approx 15 min’s. Then add vanilla and stir.
4. Pour into the greased glass dish. Let sit at room temperature for 8-10 hours uncovered.
5. Pour powdered sugar on your cutting surface and turn marshmallow mixture on it. Pour powdered sugar on top of it too. With a pizza wheel cut into bite size pieces. I’ve used cookie cutters and made spring chicks or hearts and dipped in chocolate as well. People love this recipe. It is well worth the labor of love that goes into it. I only make them at holidays to keep it special.
Marshmallow Fruit Salad– You must have this recipe!