Homemade marshmallows have an incredibly soft, pillow-y texture that you can’t get from store bought. You’ll be amazed at how much these marshmallows taste like the classic combination of cookies and cream. Remember to add the hot gelatin mixture slowly so as not to deflate the whipped sugar mixture. Coat your knife in powdered sugar and keep it dry so it won’t stick as you cut the marshmallow into cubes. Skewer the cubes for serving or stack in narrow cellophane bags for a take-home treat.
How to Make It
Place 1/2 cup water in a small microwave-safe bowl; sprinkle gelatin over top. Set aside.
Bring remaining 1/2 cup water, granulated sugar, corn syrup, and salt to a boil in a medium saucepan over medium-high. Cook 16 minutes or until syrup mixture reaches 250°F, slowly swirling pan occasionally. Carefully pour syrup mixture into the bowl of a stand mixer fitted with a whisk attachment. Let stand 5 to 10 minutes or until mixture cools to 210°F.
Microwave reserved gelatin mixture at HIGH 30 seconds or until gelatin melts, stirring until smooth. Beat syrup mixture in stand mixer at low speed, gradually adding gelatin mixture in a thin, steady stream. Beat until combined. Add vanilla. Increase speed to high; beat 5 minutes or until light and fluffy. Add crushed wafer cookies; beat 10 to 20 seconds or just until combined.
Coat a spatula with cooking spray. Use spatula to scrape mixture into a lightly greased 11 x 7-inch straight-sided metal baking dish. Lightly coat hands with cooking spray and press mixture into an even layer.
Sift powdered sugar and cornstarch together onto a rimmed baking pan. Lightly coat a work surface with additional powdered sugar. Turn marshmallow onto work surface; cut into 78 (1-inch) cubes. Roll each cube in cornstarch mixture. Store marshmallows in an airtight container for up to 1 week.