- Combine Ingredients
- In a medium saucepan, combine granulated sugar, corn syrup, 1/2 cup water, and salt.
- Heat the Syrup
- Place the saucepan over medium heat and stir until the sugar dissolves completely. Once dissolved, stop stirring and let the mixture come to a boil.
- Bring to the Right Temperature
- Attach a candy thermometer to the saucepan. Heat the mixture to 240°F (115°C) (soft-ball stage). Remove from heat immediately once the temperature is reached.
Step 3: Combine the Syrup and Gelatin
- Start Mixing
- Turn the mixer on low speed and slowly pour the hot sugar syrup into the bowl with the bloomed gelatin. Be careful, as the mixture is extremely hot.
- Increase Speed
- Gradually increase the mixer speed to high and beat for 8–12 minutes, or until the mixture becomes thick, glossy, and tripled in volume.
Step 4: Add Flavoring and Coloring
- Incorporate Flavor
- Add the vanilla extract (or any flavoring of your choice) during the last minute of mixing. For colored marshmallows, add food coloring and mix until evenly distributed.
Step 5: Use the Marshmallow Mixture
- For Marshmallow Shapes
- Spread the mixture into a prepared pan (lined with parchment paper and dusted with powdered sugar). Let it set for 4–6 hours before cutting.
- For Marshmallow Toppings
- Use the mixture immediately for topping pies, cupcakes, or other desserts before it sets.
Pro Tips
- Avoid Overheating: Keep a close eye on the sugar syrup to prevent it from exceeding 240°F (115°C).
- Clean Tools Quickly: Marshmallow mixture hardens as it cools, so clean your tools immediately after use.
- Experiment with Flavors: Try adding peppermint extract, almond extract, or even cocoa powder for variety.
This marshmallow mixture is versatile and can be used for making classic marshmallows, decorating desserts, or even creating festive shapes for special occasions. Enjoy crafting your homemade fluffy treats!