Foolproof Easy Homemade Marshmallows
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
100 regular marshmallows
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Calories
25 kcal
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Cuisine
American, International, Canadian
Foolproof Easy Homemade Marshmallows
Description
Marshmallows are made by first blooming gelatin in cold water to soften it. Meanwhile, a sugar syrup is cooked to 240°F, dissolving sugar and corn syrup with salt to create the right consistency. This hot syrup is carefully poured into the gelatin while mixing on low, then whipped at high speed until the mixture becomes thick, glossy, and nearly tripled in volume.
The vanilla extract is added near the end for flavor, and the mixture is spread into a parchment-lined, dusted pan. Once set, the marshmallows can be cut into pieces dusted with powdered sugar and cornstarch to prevent stickiness.
These marshmallows have a soft, elastic texture with a delicate vanilla note. They can be used for topping hot cocoa, in desserts, or enjoyed as treats on their own.
Ingredients
- 1 cup powdered sugar
- ⅓ cup cornstarch
- 1 cup water divided, cold
- 2½ tablespoons gelatin about 3 (0.25-ounce packets, unflavored
- ⅔ cup light corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Line a 9×13-inch pan with parchment paper, the parchment should be longer than the pan so you can use it to pull the marshmallows out. Spray it liberally with non-stick cooking spray and set aside.
- In a small bowl, whisk together 1/2 cup powdered sugar and all of the cornstarch and set aside.
- Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and let bloom until firm, about 10 minutes.
- Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan and add the salt. Place the pan over medium-high heat and bring to a boil until the sugar has dissolved completely and the syrup reaches 240 degrees F, about 8-10 minutes.
- Turn the mixer on low speed and carefully pour the hot syrup directly into the bloomed gelatin, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick, white, and glossy, about 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla extract and mix until just incorporated, no more than a minute.
- Working quickly, because the marshmallow will set up and become difficult to spoon out, scrape the mixture into your prepared pan using a silicone spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer quickly, as the marshmallow is setting fast. Sift half of the powdered sugar-cornstarch mix over the marshmallow slab. Cover with plastic wrap loosely and let sit overnight at room temperature.
- The next day, turn the marshmallow out onto a cutting board with parchment paper over the board and peel off the foil. Sift the rest of the powdered sugar-cornstarch mix over the slab once again.
- Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You could also use round cutters or shaped cookie cutters rubbed with cooking spray to cut them out as well.
- Place the remaining 1/2 powdered sugar in a large ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder. Marshmallows can be stored at room temperature in an airtight container or zip top bag for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 100regular marshmallows
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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