Marshmallows Recipe

In a mixing bowl, combine the gelatin and cold water. Let it sit for 10 minutes to bloom.

In a small saucepan, combine the granulated sugar, corn syrup, and salt. Heat over medium heat, stirring until the sugar is dissolved.

Increase the heat to high and bring the mixture to a boil. Continue boiling for 1 minute.

Remove the saucepan from heat and slowly pour the hot sugar syrup into the bloomed gelatin while continuously whisking.

Beat the mixture on high speed using an electric mixer for about 10 minutes, until it becomes thick and fluffy. Add the vanilla extract and beat for an additional 2 minutes.

Grease a baking dish with cooking spray and dust it with powdered sugar.

Pour the marshmallow mixture into the prepared dish, spreading it evenly. Let it sit at room temperature for at least 4 hours, or overnight, until set.

Once set, dust a cutting board with powdered sugar and transfer the marshmallow block onto it. Cut into desired shapes using a greased knife or cookie cutters.

Dust the cut marshmallows with additional powdered sugar to prevent sticking.

Store the marshmallows in an airtight container at room temperature for up to 2 weeks.