
Active Time: 30 min
Total Time: Overnight
Yields: 48 Medium Marshmallows
Vanilla Marshmallow/Base:
Ingredients
- .75 OZ UNFLAVORED GELATIN, OR 3 ENVELOPES KNOX BRAND GELATIN
- ½ CUP COLD WATER
- 2 CUPS GRANULATED SUGAR
- 2/3 CUPS LIGHT CORN SYRUP
- ÂĽ CUP WATER
- 1 TBS VANILLA EXTRACTÂ
- ½ CUP POWDERED SUGAR
- ÂĽ CUP CORN STARCH
Gingerbread Marshmallow:
Ingredients
- BASE INGREDIENTS LISTED ABOVE, PLUS:
- (NO VANILLA EXTRACT)
- 1 ½ TSP GROUND GINGER
- 1 TSP GROUND CINNAMON
- ½ TSP GROUND NUTMEG
- ½ TSP GROUND CLOVES
Funfetti Marshmallow:
Ingredients
- BASE INGREDIENTS LISTED ABOVE, PLUS:
- ONLY ½ TSP VANILLA EXTRACT
- ÂĽ TSP ALMOND EXTRACT
- A FEW DROPS FOOD COLORING OF CHOICE (I USE PINK)
- ½ CUP SPRINKLES

Directions

Notes
- Several recipes call for the “boiling sugar mixture” to get to a temperature of 242 degrees (or firm ball stage), I found the rapid boil for one minute is easier to gage and you don’t risk overheating the mixture (thus it getting too hard)
- The flavor options are endless, you could add cocoa powder to the gelatin mix in step 2 and/or peppermint extract in step 6 for chocolate or mint chocolate marshmallows. Once you get the basic recipe down, get creative!