Homemade Marshmallows

Ingredients:                            

Directions:

  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  2. Put granulated, corn syrup, vanilla sea salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. 

 Marshmallows can be stored in an airtight container up to 3 days.

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