- Vegetable oil, for pan
- 4 envelopes unflavored gelatin
- 2/3 cup + ½ cup cold water, divided
- 2 ½ cups granulated sugar
- 2/3 cups cherry preserves (I used American Spoon)
- 2/3 cup light corn syrup
- 2 teaspoons pure vanilla extract
- Confectioner’s sugar, for dusting
- Oil a 9 by 13 inch pan. Line it with parchment and oil the parchment.
- In the bowl of a stand mixer fitted with the whisk attachment, combine 2/3 cup water and the gelatin. Allow to sit and soften while you prepare the syrup.
- In a medium saucepan over medium to medium-high heat, place sugar, preserves, corn syrup, and ½ cup water. Bring to a boil, before attaching a candy thermometer to the side of the pan and continuing to cook until the mixture reaches 238 degrees F on the thermometer. Do not stir. Remove the pan from the heat.
- Turn the mixer on to low speed and with the mixer running, slowly drizzle in the syrup. Once all of the syrup is added, slowly turn up the mixer until it is on high speed. This will take several minutes, because the mixture will be liquidy and you do not want it to splash as it is very hot.
- Beat mixture about 10 minutes, until it is glossy, sticky, voluminous, and cooled down. Add vanilla and beat on high for one minute more.
- Pour mixture into prepared pan and allow to sit, uncovered, about 3 hours. Cut marshmallows into squares and dust all sides lightly with confectioner’s sugar. Marshmallows may be stored in an air tight container at room temperature for up to 3 weeks.
Recipe adapted from Martha Stewart
- Prep Time: 20 minutes
- Cook Time: 10 minutes