These are so yum and way easier to make than you would think! They seem like magic when you make them. You have a hot clear sugary liquid and then all of the sudden you have this puffy awesome marshmallow creation...amazing!
Pour 1/2 cup of cold water into a mixing bowl for an electric mixer. Sprinkle gelatin over the water.
Allow the gelatin to absorb all of the water. It takes about 15 minutes.
Line a 9 x 13 pan with foil and coat the foil lightly with shortening.
Combine the granulated sugar, corn syrup (or corn syrup alternative), salt and remaining 1/2 cup of cold water in a medium saucepan.
Heat on medium-low heat and stir until sugar dissolves.
Gradually increase the heat and bring the mixture to a boil. Once boiling, stop stirring and allow it to boil with a candy thermometer in the pot. Make sure the thermometer is not touching the very bottom of the pot or you may get a false temperature.
Boil unstirred until the temperature reaches 240 degrees (soft ball stage).
Remove the boiling sugar mixture from the heat. Turn the mixer on low and pour the sugar mixture in a slow stream into the mixer with the gelatin.
Once the sugar has all been slowly poured in, gradually increase the speed to high.
Beat on high for 15 minutes. The mixture will become white, thick and stiff.
Yum! Marshmallow cream anyone?!?!
Add the vanilla and beat for another 30 seconds to thoroughly mix it in.
Here is where you have to move super fast! Use a spatula that is coated in shortening and scrape out the marshmallow into the prepared pan. Smooth the top and let it sit at room temperature for 4 hours until set. The marshmallow starts to set very quickly and is super super sticky, so get it done as quickly as possible!
Mix powdered sugar and tapioca starch.
After 4 hours, remove from pan by placing the marshmallows on a surface coated in powdered sugar mixture.
Peel back foil.
Very carefully rub shortening on a sharp knife. Carefully cut the marshmallows into squares.
Roll each marshmallow in the powdered sugar mixture and shake off excess sugar.
Enjoy a very yummy treat! Cut them up and put them in hot chocolate, roast them and make a smore with some terrific gluten-free graham crackers, etc.!
Prep Time: 20 Minutes
Total Time: 4.5 Hours
1 cup Cold Water, Divided
3/4 ounce Unflavored Gelatin (3, 1/4 ounce packets)
2 cups Granulated Sugar
2/3 cup Light Corn Syrup (or Corn Syrup Alternative)
1/4 tsp. Salt
1 1/2 tsp. Vanilla Extract
3/4 cup Powdered Sugar
1/4 cup Tapioca Starch
Line 9 x 13 baking pan with foil and cover in shortening.
Pour 1/2 cup of cold water into the bottom of a mixing bowl. Sprinkle the gelatin on top. Let it sit for 15 minutes or so until the gelatin has absorbed the water.
In a medium saucepan, combine sugar, corn syrup, salt and remaining 1/2 cup of cold water. Heat on medium-low heat and stir until sugar dissolves. Increase heat and bring mixture to a boil. Once boiling, stop stirring and insert a candy thermometer into the saucepan. Allow to boil unstirred until temperature reaches 240 degrees (soft ball stage).
Drizzle the hot sugar mixture over the gelatin with the mixer on low speed. Slowly add the boiling mixture until it is completely added. Increase the speed on the mixer to high and mix for 15 minutes until thick and stiff. Add the vanilla and beat for 30 more seconds. Using a greased spatula, quickly pour marshmallow into prepared pan and smooth the top. Allow to sit for four hours at room temperature.
Mix powdered sugar and tapioca starch. Sprinkle onto work surface and turn pan of marshmallows onto prepared work surface. Use a greased, sharp knife to cut the marshmallows into squares and roll each square in the remaining powdered sugar mixture. Shake off extra sugar. Enjoy!