These soft, and bouncy homemade marshmallows are perfect for recipes, s'mores, roasting over a campfire or simply just popping them into your mouth. So good! No corn syrup needed, no egg whites - just pure pantry ready ingredients.
In a small bowl with 1/2 cup of warm water inside, sprinkle the gelatin on top evenly and set aside for 10 minutes.
Meanwhile, heat the sugar and 1 cup of water in a saucepan over medium heat. Whisk the mixture occasionally until combined.
Allow the sugar mixture to reach 240 degrees F (check with a candy thermometer). I strongly recommend that you do not walk away and that you stir very often. This process can go very slow and then all of a sudden you're mixture is too hot or the sugar is burning.
Remove from heat and allow to cool for about 10 minutes.
Whisk your gelatin bowl until combined and smooth.
In the bowl of a mixer, pour the gelatin mixture and whisk on medium. Add a pinch of salt.
Begin adding the sugar mixture a tiny bit at a time and allow the mixture to whisk and combine in the stand mixer in between each addition.
As soon as all the sugar mixture has been added, add the vanilla extract.
Beat the entire mixture for about 8 minutes, until stiff peaks form. It will still be smooth but not too runny and not too thick.
Pour the mixture into your parchment lined pan, using a spatula to smooth it into an even layer.
Cover the top of the pan with another piece of parchment paper.
Place in the refrigerator for 6 hours.
When ready to cut, prepare a cutting area by sprinkling it with powdered confectioners sugar. Turn the pan out onto the sprinkled powder. Peel the parchment paper off. Dust the other side.
Oil up your cutting tool (I prefer a pizza cutter but a knife also works)
Using a pizza cutter (it's just easier), cut the marshmallows into strips and dust the freshly cut sides with powdered sugar.
Then cut the strips into your desired size of marshmallows. Toss in powdered sugar and then shake them in a mesh strainer to remove excess.