Homemade Marshmallows
Yield: 25 2in squares (aka a lot of marshmallows)
  • 4 envelopes powdered gelatin
  • 1 cup icy cold water
  • 3 cups sugar
  • 1 cup honey
  • ½ tsp kosher salt
  • 2 tsp cinnamon
for dusting:
  • 1 cup confectioners sugar
  • ½ cup cornstarch
  1. Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside.
  2. Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready).
  3. Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet.
  4. Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes.
  5. Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes.
  6. Add salt and cinnamon and whisk just to incorporate.
  7. Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight.
  8. Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess).
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/homemade-marshmallows/