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Spooky Homemade Marshmallows

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  • Yield: 3 dozen large marshmallows
  • Prep Time: 0:45
  • Chill Time: 4+ hours (cool time)

Ingredients

  • 1 cup water, room temperature
  • 1/8 teaspoon salt
  • 3 envelopes unflavored gelatin
  • 2-1/4 cups sugar
  • 1 cup Karo® Light Corn Syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
  • 1-1/2 teaspoons corn starch

Directions

  1. Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.
  2. Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.
  3. Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides.
  4. Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
  5. For spooky shapes, grease a small ghost or other Halloween cookie cutter. Press straight down through marshmallow. Remove marshmallow and lightly dust with the powdered sugar corn starch mixture.
  6. TIP: Homemade Marshmallows make a lovely gift with homemade cocoa mix.
VARIATIONS:
  1. Mint Marshmallows: Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.
  2. Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.
  3. Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon to the mixture while beating.
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Corn Syrup

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Spooky Homemade Marshmallows

  • Yield: 3 dozen large marshmallows
  • Prep Time:  45 minutes
  • Chill Time: 4+ hours (cool time)

Ingredients

  • 1 cup water room temperature
  • 1/8 teaspoon salt
  • 3 envelopes unflavored gelatin
  • 2-1/4 cups sugar
  • 1 cup Karo® Light Corn Syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
  • 1-1/2 teaspoons corn starch

Directions

  • Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.
  • Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F or soft ball stage.
  • Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides.
  • Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
  • For spooky shapes, grease a small ghost or other Halloween cookie cutter. Press straight down through marshmallow. Remove marshmallow and lightly dust with the powdered sugar corn starch mixture.
  • TIP: Homemade Marshmallows make a lovely gift with homemade cocoa mix.
  • Mint Marshmallows: Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.
  • Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.
  • Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon to the mixture while beating.