Homemade marshmallows, in all of their airy, fluffy glory, are so much better than their premade, store-bought counterparts. They're soft and squishy, and can be flavored a million different ways, making them a DIY lover's dream. Here, Creamy Vanilla Custard plays the starring role, giving these confections a leg up on your average marshmallow. Looking for other flavor variations? Try Salted Caramel or Sweet Meyer Lemon instead, or mix up your own flavor concoctions for something truly unique.
Prepare 13 in. x 9 in. baking pan with vegetable pan spray and dust with confectioners? sugar.
In large mixing bowl, sprinkle gelatin over 1/2 cup water.
In small saucepan, combine granulated sugar, corn syrup, and 1/2 cup water. Bring to a boil over medium heat, stirring until sugar dissolves. Using a candy thermometer, boil until mixture reaches 240°F; do not stir mixture. Immediately pour mixture over softened gelatin; stir until dissolved. Whip on high speed with electric mixer until mixture triples in volume, about 8-10 minutes.
In medium bowl, whip Meringue Powder and remaining 1/4 cup water until foamy and thickened slightly. Add to gelatin mixture with Creamy Vanilla Custard Flavor and salt; whip until thoroughly combined. Pour into prepared pan. Refrigerate until firm, at least 4 hours.
Spray a knife with vegetable pan spray and cut marshmallows into 24 squares. Toss with confectioners' sugar until lightly coated, dusting off excess. Store in airtight container at room temperature.
Salted Caramel Marshmallows: Prepare according to recipe above, using 3 drops Wilton Creamy Vanilla Custard Flavor Concentrate and 15 drops Wilton Salted Caramel Flavor Concentrate.
Meyer Lemon Marshmallows: Prepare according to recipe above, using 3 drops Wilton Creamy Vanilla Custard Flavor Concentrate and 15 drops Wilton Sweet Meyer Lemon Flavor Concentrate.