Best 19 Homemade Marshmallows Recipes

HOMEMADE MARSHMALLOWS

Steps:

• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
• With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

HOMEMADE HOLIDAY MARSHMALLOWS

Steps:

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside., In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage)., Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight., Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place.

HOMEMADE MARSHMALLOWS

Steps:

• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess.
• Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

HOMEMADE RASPBERRY MARSHMALLOWS

Steps:

• In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
• In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
• In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
• Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
• Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.

PERFECT HOMEMADE MARSHMALLOWS

Steps:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
• Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

HOMEMADE MARSHMALLOWS (NO CORN SYRUP)

Steps:

• Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
• In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
• Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
• Cook and stir over medium heat until dissolved.
• Add gelatin and bring to a boil.
• Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
• Add salt and vanilla extract.
• Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
• Pour into prepared pan to about 1/2 inch thick.
• Set to cool until it will not stick to your finger.
• Cut into 1.5 inch pieces and roll in powdered sugar.
• Variation: toasted coconut can be substituted for powdered sugar.
• Variation: other flavorings can be substituted for vanilla extract.

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
• Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
• Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
• Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
• Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
• Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
• Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.

HOMEMADE MARSHMALLOWS 2.0

Steps:

• Sift the cornstarch and confectioners' sugar together into a medium bowl.
• Place a 9-by-13-inch metal baking pan over a clean kitchen towel and lube generously with nonstick spray. Then, thoroughly dust with one-third of the cornstarch-sugar mixture, tapping and angling the pan to ensure complete coverage all the way up the sides. Return any excess mixture to the bowl for later use. Set pan aside.
• Pour 1/2 cup of water into your mixer's work bowl and sprinkle the gelatin over the water. Leave to bloom for 5 minutes. If after 5 minutes you still see dry gelatin, drizzle on just enough additional water to moisten, then set aside for another two minutes. Go ahead and install the bowl onto the mixer and attach the whisk.
• Meanwhile, combine 1/2 cup water, the granulated sugar, corn syrup, and salt in a 2-quart saucepan. Place over medium-high heat, cover, and cook until the mixture begins to simmer around the edges of the pot, about 4 minutes. (Yes, you'll have to peek occasionally under the lid.) Uncover and continue to cook, without stirring, until the mixture reaches 240 degrees F, approximately 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wash down the crystals. When the syrup reaches 240 degrees F, immediately remove from the heat.
• Turn the mixer to low and SLOWLY and CAREFULLY pour the hot syrup down the side of the bowl into the gelatin mixture. Do not pour it directly onto the whisk. Once you have added all of the syrup, gradually increase the speed to high and continue whipping until the mixture increases several times in volume, thickens, and the bowl feels just warm to the touch, 13 to 14 minutes in my kitchen. Then, with the mixer still running, add the vanilla and continue beating for another 30 seconds to incorporate. Reduce the speed to stir and gradually lift the mixer head to dislodge most of the marshmallow from the whisk. Turn the mixer off.
• Quickly transfer your new fluff to the prepared pan, using a spatula lubed with nonstick spray to spread it evenly. The marshmallow will set up quickly, so don't dawdle. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover and allow the marshmallow to sit uncovered for at least 3 hours or, better yet, overnight.
• Loosen the marshmallow from the sides of the pan using a small spatula or butter knife. Turn the marshmallow out onto a cutting board and dust with a little more of the sugar-cornstarch mixture. Cut into squares using a pizza cutter or sharp knife rubbed with oil. I usually get 24 big marshmallows, but you can also cut smaller cubes for "mini" marshmallows that are perfect for hot cocoa. Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Consume right away or store in an airtight container for weeks, if not months.

HOMEMADE PEPPERMINT MARSHMALLOWS DIPPED IN CHOCOLATE RECIPE - (4.6/5)

Steps:

• Lightly spray a 13x9-inch metal baking pan with nonstick cooking spray. Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan. If adding the red food color, add some random drops and then swirl with a toothpick. Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.) Cover the pan with foil and shake up, down and sideways. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray. Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar. Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great! Store in an airtight container for up to 3 weeks. I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate. TO COAT IN CHOCOLATE: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do not let the bowl touch the water! Once melted, stir to smooth. Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4-inch deep. Carefully plunge the stick into the marshmallow. Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper. Allow the dipped marshmallows to set for at least at hour. I placed 2 to 3 marshmallows in tall cellophane bags and tied them with a ribbon.

HOMEMADE MARSHMALLOWS

Steps:

• Grease a 9x13-inch baking pan with cooking spray; dust with 1 tablespoon confectioners' sugar.
• Pour 1/2 cup lukewarm water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle 2 tablespoons plus 3/4 teaspoon gelatin on top; stir briefly to combine.
• Combine sugar, corn syrup, 1/2 cup water, and salt in a large saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Increase heat and cook, stirring constantly, until mixture registers 250 degrees F (121 degrees C) on a candy thermometer, about 5 minutes. Remove from heat.
• Turn the mixer on low speed and, while running, pour the hot sugar syrup in a thin stream down the side of the bowl. Increase speed to high and beat until marshmallow mixture is lukewarm and triples in volume, about 15 minutes. Mix vanilla extract.
• Pour marshmallow mixture into the prepared pan. Press into an even layer with wet hands. Dust with 2 tablespoons confectioners' sugar. Let stand at room temperature, uncovered, until set, 8 hours to overnight.
• Cut marshmallow mixture into desired shapes and toss in remaining 2 tablespoons confectioners' sugar.

MARTHA'S HOMEMADE MARSHMALLOWS

Steps:

• Oil an 11x17-inch baking dish with vegetable oil. Line dish with foil, and lightly coat foil with more oil.
• In the bowl of a standing electric mixer, soften the gelatin with 3/4°C of the water.
• Place the sugar, corn syrup, the remaining 3/4°C water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.
• With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into foil lined dish. Allow mixture to rest, uncovered, at room temperature 10-12 hours.
• Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking.
• Once made, keep in an airtight container - best eaten within two days of making.

HOMEMADE MANGO MARSHMALLOWS

Steps:

• Line an 8-in. square pan with foil, letting ends extend over sides by 1 in.; grease foil with cooking spray. In a heatproof bowl of a stand mixer, sprinkle gelatin over 1/2 cup nectar., In a large heavy saucepan, combine sugar, corn syrup and remaining nectar. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage)., Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, about 10 minutes. Immediately beat in extract. Spread into prepared pan. Cover and let cool at room temperature 6 hours or overnight., Place coconut in a food processor; process until finely chopped. Using foil, lift candy out of pan. Using lightly buttered kitchen scissors, cut into 1-in. pieces. Roll in coconut. Store in an airtight container in a cool, dry place.

SPOOKY HOMEMADE MARSHMALLOWS

Steps:

• Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside.
• Combine remaining 1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240 degrees F or soft ball stage.
• Gradually pour the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Add vanilla and beat an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides. For thicker marshmallows, use a 13 x 9-inch pan.
• Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.

HOMEMADE MARSHMALLOWS

Steps:

• Line 13x9x2-inch metal baking pan with foil.
• Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
• Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
• Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
• Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
• *A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.

HOMEMADE MICROWAVE MARSHMALLOWS

Steps:

• Place gelatin & 1/2 cup cool water in bowl of stand mixer, let stand stand while preparing syrup.
• In a large glass measuring cup, microwave remaining 3/4 cup water and sugar for 5 minutes on high.
• Stir syrup until sugar dissolves.
• Microwave on high for 7-8 minutes until mixture reaches 234 degrees F.
• CAREFULLY pour hot syrup mixture into softened gelatin. Mixture will foam up.
• Stir to dissolve.
• Beat at high speed with whisk attachment until mixture is fluffy & increases 4-5 times in volume.
• Add vanilla in last minute or two of mixing.
• While mixture is whipping, prepare 9X13" pan by greasing & dusting with powdered sugar. Mixture is room temp when poured so I can also be poured into greased plastic storage containers.
• Pour whipped mixture quickly into prepared container.
• Let set until firm then cut into desired shapes.
• Dust with powdered sugar & store in airtight container.

HOMEMADE MARSHMALLOWS

Steps:

• 1. Combine granulated sugar and half the water in a medium saucepan. Cook over low heat, stirring continually, until sugar is dissolved, about 7?minutes. Let stand to cool. Combine gelatin and remaining water in a small bowl and whisk to dissolve gelatin. Place the gelatin mixture in a large bowl. Place bowl in a larger bowl of ice. Beat the gelatin mixture with an electric mixer set at high speed until foamy. Add sugar syrup gradually, beating continually. Beat until mixture is thickened. Grease a 13x9-inch dish. Pour gelatin mixture into prepared dish. Let stand to set, about 30 minutes. Cut into squares.
• 2. You can add any kind of food coloring. (pink, blue, and green) and mix well, if desired.

HOMEMADE STRAWBERRY MARSHMALLOWS

Steps:

• 1. Line an 8x8-inch pan with parchment paper. Coat the bottom with a very thin layer of vegetable oil.
• 2. Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the puree with the vanilla extract.
• 3. Sprinkle with the gelatin and allow to bloom (soften).
• 4. In a heavy saucepan, combine sugar, salt, corn syrup and water.
• 5. Bring to a boil with the lid on and without stirring. Remove the lid and continue cooking without stirring until it reaches the soft ball stage (234-240F)
• 6. With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture.
• 7. BE VERY CAREFUL, SUGAR BURNS ARE VERY, VERY PAINFUL!!!
• 8. When all the syrup is added, bring the mixture up to full speed and whip until fluffy and stiff, about 8 minutes.
• 9. Pour marshmallow onto the parchment lined pan and smooth with an oiled offset spatula if needed.
• 10. For swirls, use a gel food coloring and use a toothpick and swirl it into the freshly poured marshmallow.
• 11. Allow to sit, uncovered at room temperature for 10 to 12 hours.
• 12. Mix equal parts potato starch and powdered sugar and sift over the marshmallow.
• 13. Turn onto a lightly dusted surface. Peel off the parchment paper and dust with more of the powdered mixture.
• 14. Cut into little squares and dredge in the powdered mixture again, shake off the excess.
• 15. Place on a serving platter.
• 16. YOU CAN CHANGE UP THE FLAVORS, OR MIX IN DRY FRUITS. USE YOUR IMAGINATION AND BE CREATIVE!!!

HOMEMADE MARSHMALLOWS II

Steps:

• Generously coat a 9x13 dish with cooking spray.
• In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
• Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.

HOMEMADE MARSHMALLOWS I

Steps:

• In a large mixing bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside to soften.
• Combine remaining 1/2 cup plus 2 tablespoons of water and sugar in a saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 270 degrees F (130 degrees C).
• With an electric mixer running on low speed, carefully pour hot sugar syrup into gelatin mixture. Beat on high speed until mixture is light and fluffy and mixture is no longer warm to the touch, 10 to 15 minutes. Pour into a lightly greased 9x13 inch baking dish and let set 8 hours or overnight. Cut into squares and serve.