Homemade marshmallows are pillowy soft and tender. They are so versatile – you can flavor them with different extracts, tint with assorted colors and cut into desired shapes. This version with cocoa powder and almond extract would be delicious in a cup of hot cocoa. Download the Easy Marshmallows guide for more flavor variations
Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners’ sugar. Set aside. Microwave 1/2 cup of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
Meanwhile, place remaining 1/2 cup water in mixer bowl. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Add cocoa powder. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in extracts.
Spread marshmallow mixture in prepared pan. Smooth top with a spatula. Sift about 2 tablespoons of the confectioners’ sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
Place remaining confectioners’ sugar in large bowl. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners’ sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.
• Microwave syrup mixture in a 4-cup glass measuring cup for easy pouring.
• Microwave ovens vary; adjust cooking times as needed. Cooking times are based on a 1200 watt microwave oven.
Stove Top Directions: Cook syrup mixture in a small heavy saucepan on medium heat until mixture just begins to color and reaches 240°F on a candy thermometer. Continue as directed.