Delicious Homemade Christmas Marshmallows

Begin by coating a 9x13-inch baking pan with non-stick cooking spray. Dust it generously with confectioners' sugar and set aside - I can't stress enough how paramount this initial step is, as it ensures your marshmallows won’t stick once they're set!

Combine the gelatin and 1/2 cup of cold water in a large mixing bowl and set aside. In a small saucepan, combine the granulated sugar, corn syrup, salt, and another 1/2 cup water. Now, here's a tip from my experiences - ensure to cook this over medium heat until the sugar is dissolved, as you want to achieve a smooth mixture. Then, increase the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer, about 8 to 10 minutes.

Pour the hot sugar syrup into the gelatin mix and stir until the gelatin is completely dissolved. Using electric beaters or stand mixer, go ahead and whip this mixture until it nearly triples in size and becomes extremely thick – approximately 10 to 15 minutes. Add the vanilla extract during the final minute of beating. For a festive twist, feel free to add a few drops of food coloring or a dash of mint or cinnamon extract.

Pour the whipped marshmallow mixture into the prepared pan and smooth out the top with a spatula. Dust the top with more confectioners' sugar and this is important to keep in mind – allow the marshmallows to sit, uncovered, for at least 4 to 6 hours to set.

Once the marshmallows are set, turn them out onto a cutting board and cut into squares using a pizza cutter dusted with confectioners' sugar. Store in an airtight container, and remember to enjoy them within 2-3 weeks for the best taste and texture.