Basic Marshmallows

Gather the ingredients.

Combine the gelatin packets and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine. Allow to sit while you make the sugar syrup.

Meanwhile, combine the sugar, corn syrup, salt, and remaining 1/2 cup cool water in a small saucepan. Stir and cook over medium heat until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.

With the mixer set on low speed, slowly pour the sugar syrup into the dissolved gelatin. Gradually increase the speed to high, and whip until the mixture is very thick and fluffy, about 10 to 15 minutes.

Toward the end of the mix time, add the vanilla extract.

With a fine-mesh strainer or sieve, generously dust a 9x13 inch glass or ceramic baking dish with powdered sugar. Do not use a metal baking pan.

Pour the marshmallow mixture into the pan and smooth the top. By this time, the marshmallow mixture will be cool enough to touch without burning. If necessary, you can wet your hands and use them to smooth and flatten the marshmallows.

Dust with additional powdered sugar over the top. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares.

To reduce any stickiness, dip the knife in cold water and then lightly spray with cooking spray before each slice.

Enjoy the marshmallows plain on their own or used in a recipe. The cut sides of the marshmallows remain sticky and can be dipped in sprinkles for decoration. These homemade marshmallows are also delicious when dipped in chocolate.