Homemade Marshmallows II

Recipe View 2 mins Prepare Your Pan: Generously coat a 9x13 inch baking dish with cooking spray. This will prevent the marshmallows from sticking. (2 minutes)

Recipe View 3 mins Combine and Cook: In a large, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, salt, and water. Stir to combine. (3 minutes)

Recipe View 18 mins Cook to Soft Ball Stage: Heat the mixture over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and continue cooking until the mixture reaches between 234 and 240 degrees F (112 to 116 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft, pliable ball that flattens when removed. (15-20 minutes)

Recipe View 11 mins Whip to Perfection: Remove the saucepan from the heat and immediately beat the hot syrup with an electric mixer (either stand or hand mixer) until stiff, glossy peaks form. This may take 10 to 12 minutes.

Recipe View 1 mins Flavor and Fold: Stir in the vanilla extract until evenly distributed. (1 minute)

Recipe View 2 mins Pour and Chill: Immediately pour the marshmallow mixture into the prepared baking dish, spreading it evenly. (2 minutes)

Recipe View 8 hrs Set and Solidify: Chill in the refrigerator for at least 8 hours, or preferably overnight, to allow the marshmallows to set completely. (8+ hours)

Recipe View 15 mins Dust, Cut, and Enjoy: Once chilled, loosen the edges of the marshmallow slab with a knife. Dust the surface generously with confectioners' sugar. Turn the marshmallow slab out onto a waxed paper-lined surface and dust the other side with more confectioners' sugar. Cut the marshmallows into squares using a sharp knife, dusting the knife with confectioners' sugar between cuts to prevent sticking. (15 minutes)