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 degrees 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. For thicker marshmallows, use a 13 x 9-inch pan.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.76 Kcal (698 kJ) | ||
| Calories from fat | 35.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Sodium | 118.53mg | 5% | |
| Potassium | 205.34mg | 4% | |
| Total Carbs | 32.36g | 11% | |
| Sugars | 19.07g | 76% | |
| Protein | 0.87g | 2% | |
| Calcium | 7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 371.66 Kcal (1556 kJ) | ||
| Calories from fat | 79.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 6% | |
|---|---|---|---|
| Sodium | 264.18mg | 5% | |
| Potassium | 457.66mg | 4% | |
| Total Carbs | 72.12g | 11% | |
| Sugars | 42.5g | 76% | |
| Protein | 1.93g | 2% | |
| Calcium | 15.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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