Homemade Marshmallows

Prep Time: 1hr 15min
Cook Time: 10min
Total Time: 1hr 25min
Yield: 25-30 Marshmallows 

Ingredients

1 Tblspn + 2 Cups Sugar

1 1/2 Tblspn Cornflour

4 Tblspn Unflavoured gelatin

2/3 Cup + 1/2 Cup Water

1/4 Tspn Vanilla Essence

Directions

• For icing sugar; add 2 tablespoons of sugar, cornflour to a mixie jar & blend into a fine powder.
• Grease a square glass baking pan with little oil & dust prepared icing sugar (make sure entire pan is evenly dusted with icing sugar). Keep aside.
• In a mixing bowl add unflavored gelatin, 2/3 cup of water & mix everything well with a spoon.
• Add 2 cups of sugar, 1/2 cup of water to a sauce pan & place it on a medium-low flame.
• Cook until sugar melts completely & to check the right consistency of the syrup, add 2-3 drops of syrup in a bowl of water & it should form a soft ball.
• Now turn the flame to low & add soaked gelatin. Stir for 2 minutes & turn off the flame.
• Stir for a minute & transfer to a mixie jar (or you can also transfer it to a mixing bowl & beat it with a beater on low speed until it forms ribbon or thick consistency approximately 5-6 minutes).
• Add vanilla essence & pulse for 5-6 times or until you reach thick white consistency.
• Transfer to a bowl & whisk for 3-5 minutes or until you reach ribbon consistency.
• Now transfer the mixture to the dusted baking pan & spread it evenly.
• Dust with icing sugar on top & cover the baking pan with a silver foil.
• Refrigerate for an hour or until marshmallow sets completely.
• After an hour demould the marshmallow from the baking pan by applying icing sugar.
• Dust some icing sugar on the counter top & place the marshmallow.
• Apply some icing sugar to the knife & cut them into square or rectangular shape (make sure to apply icing sugar to the marshmallows).

Note: Stays fresh for 3 weeks at room temperature when stored in an airtight container.