•You’ll be amazed how much better these taste compaired to the store bought kind. You can experiment with different colors, flavors, and mix-ins.
Spray a 9 1/2-by-13-inch rimmed baking dish or cookie sheet with cooking spray, and dust with 2 tbls powdered sugar, tapping out excess. Ignore the second pan in the picture-we made double the recipe that day, you’ll only need one pan.
Sprinkle gelatin over cold water in the bowl of a mixer. Let stand at least 5 minutes to soften.
Meanwhile, heat sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238 degrees on a candy thermometer. Don’t get discouraged this will take awhile.
Mix syrup into softened gelatin, and keep mixing on low speed for a few minutes to cool. Whisk on medium-high speed until soft peaks form, 8 to 10 minutes. Whisk in vanilla.
Pour mixture into baking dish or cookie sheet and spread using a spatula; sprinkle with 2 tbls powdered sugar. Let stand for 1 hour to set.
Cut out marshmallows using your favorite cookie cutters (wipe cutters clean between each cut), and roll cut sides in powdered sugar to coat. Can be stored in an airtight container for up to a week. Try them in smitten s’mores ♥Enjoy
•Flourish-Use cocoa powder instead of powdered sugar and add a different flavoring besides vanilla-raspberry or orange liquor? You can also fold in mini chocolate chips or dried cranberries at the very end.
