Prep 30 mins
Cook 0 mins
Marshmallows are incredibly cool -- not only do they taste good, but by lighting them you can create a great source of light in a dark campsite! Technically, marshmallows are a confection -- a candy. They've been around in the form we know them since the mid-1800s.
- 1⁄4 cup cornstarch
- 1⁄3 cup confectioners' sugar
- 2 (8 ounce) envelopes unflavored gelatin
- 1⁄3 cup water
- 2⁄3 cup granulated sugar
- 1⁄2 cup light corn syrup
- 1 pinch salt
- 1 teaspoon vanilla extract
- Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
- Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
- In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
- Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.
- With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.
- Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.