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Parve
Hard
20 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
There’s absolutely no comparison between these sumptuous pillows of marshmallow goodness and the store-bought variety. For a child’s birthday, end of school bash, BBQ, or any other special occasion, it’s definitely worth going the extra mile for homemade kosher marshmallows.
Gefen Confectioners’ Sugar or other icing sugar
1 and 1/4 cups water, divided
3 (1/4-ounce) packets gelatin (I used Kolatin)
1 large vanilla bean, seeds scraped
pinch of salt
2 cups sugar
1/2 cup Gefen Light Corn Syrup
Spray a 9- x 13-inch pan with non stick spray and line with Gefen Parchment Paper. Sift a thick coating of icing sugar over the bottom of the pan.
Pour 3/4 cup of water into a mixer bowl and sprinkle the gelatin over the water. Let it sit for about five minutes and add the vanilla bean seeds and salt.
Put remaining 1/2 cup water, sugar, and corn syrup in a medium saucepan. Cook, stirring, over low heat until the sugar dissolves. Set your candy thermometer in the pot, and turn heat to high. Bring to a boil without stirring until the syrup reaches 244 degrees Fahrenheit. (If your syrup turns amber colored, do not throw out, it can still work and your marshmallows will have a caramel flavor)
With the mixer on medium low speed, slowly pour hot syrup down the side of the bowl into the gelatin mixture. Turn mixer to high and beat for a full 10 minutes.
Working with a greased spatula, pour marshmallow into your pan and smooth the top. Sift a thick layer of icing sugar over the entire top and let sit at room temperature for 12 hours.
Turn over marshmallows and, using a knife coated with non stick spray, cut into one-inch squares. Throw the squares into a zip-lock bag with icing sugar and toss until the marshmallows are all coated and not sticking to each other.
Yields 40 marshmallows
This recipe was part of a series done using Bakto Flavors Products.
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