These recipe for fluffy, sweet, chewy homemade marshmallows comes from the Official Destiny 2 Cookbook. It's my brother's favorite cookbook, and I have to admit, these marshmallows are incredible. Although I made the classic vanilla, you could very easily substitute the vanilla extract for another extract and add food coloring to make your favorite kind of marshmallows. Don't forget to pair these sweet, pillow-like 'mallows with Homemade Graham Crackers for the best s'mores ever! 

​

Ingredients

• 2 1/2 tablespoons unflavored powdered gelatin (this is about 3 or 4 packets)

• 1 cup cold water, divided 

• 2 cups granulated sugar

• 1/2 cup light corn syrup

• 1/4 teaspoon salt

• 1 1/2 teaspoon vanilla extract

• Powdered sugar, to prevent sticking

• Cornstarch, to prevent sticking

​

Instructions

1. In a small bowl, combine the gelatin and 1/2 cup of cold water. Stir gently and set aside in a large bowl or the base of stand mixer.

2. Meanwhile, combine the remaining 1/2 cup of cold water, the granulated sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Use a candy thermometer and cook, stirring often, until the syrup reaches 240 degrees Fahrenheit or 115 degrees Celsius. This is known as the "soft ball" stage, when a bit of the sugar mixture could be dropped into cold water and formed into a soft ball. 

3. When the hot sugar syrup reaches soft ball stage, remove it from the heat and slowly stream it into the bowl with gelatin. If you're using a stand mixer, use a whisk attachment and set the mixer to high. If you are like me and you don't have a stand mixer, use a hand mixer. Be very careful not to spill the syrup. In fact, working with someone else can make this part easier, with one person streaming the syrup and one person using the hand mixer.

4. Once all the syrup is in the bowl/stand mixer, add in the vanilla and crank the speed to high. Beat for 5-10 minutes, until the marshmallow mixture is fluffy, sticky, and holding its shape. 

5. Spray a 9x13 inch pan with non-stick cooking spray, then liberally dust with powdered sugar. Tap out the excess. Spread the marshmallow mixture  out into the pan, and even out the surface. Let it sit at room temperature for 12-24 hours. 

6. When the marshmallow base has set, prepare a plastic bag or airtight container with a few spoonful each of powdered sugar and cornstarch. Sprinkle the surface of the marshmallow base with powdered sugar, then spray a serrated knife with non-stick spray. Cut the marshmallows into your desired size. You may need to re-oil the knife at times. 

7. When the marshmallows are all cut, put them in the prepared bag or container, then shake until every one of them is coated in the sugar-cornstarch mixture. This will prevent them from sticking. Serve with hot cocoa or toast 'em and make s'mores! The marshmallows should keep up to 2 weeks at room temperature in an airtight bag or container, but they'll be long gone before then!