Sweet Homemade Marshmallows

Whisk gelatin and ½ cup water together in a large mixing bowl. Let stand 30 minutes.

In a small saucepan, over low heat, mix sugar, syrup, salt and ½ c water. Stir and cook until the sugar dissolves. Raise the heat to high and cook till the sugar syrup reaches 244 degrees. Remove from heat immediately.

Using an electric mixer, mix the hot sugar syrup slowly into the gelatin mix that has been resting. Increase mixer speed and beat about 15 minutes until the mixture is thick and nearly tripled in volume. (Will be very sticky and climb the beaters.) Add vanilla and food coloring (if using).

Spray a 9×13 pan with cooking spray and wipe out with a paper towel so just the tiniest bit of oil remains. Dust with confectioner’s sugar. Pour mixture into pan and dust top with more confectioner’s sugar. Let stand overnight, uncovered. Cut into squares and roll all sides in confectioner’s sugar so they are no longer sticky to the touch.

NOTE: if using as a marshmallow filling between cake layers or cookie sammies, use when warm and allow filled layers to set up a bit before frosting or eating.