Homemade Marshmallows

Name: Homemade Marshmallows
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Yield: 32 marshmallows
Ingredients: 3 1/2 envelopes unflavored gelatin; 1 cup cold water; 2 cups granulated sugar; 1/2 cup light corn syrup; 1/4 teaspoon salt; 2 large egg whites; 1 tablespoon vanilla; powdered sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 40 mins
Servings
32 marshmallows
Calories
68 kcal
Course
Dessert
Cuisine
American

Homemade Marshmallows

Vance Hodge

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Marshmallow lovers unite! These do take a little bit of patience, but making your own marshmallows isn't hard at all and they turn out perfectly soft, squishy, sweet, and full of that vanilla flavor! You can use other extracts to make additional flavors as well.

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Ingredients

Servings

3 1/2 envelopes unflavored gelatin 2 tablespoons plus 2 1/2 teaspoons
1 cup cold water divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla
powdered sugar as needed, about 1 cup

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Instructions

Liberally spray a 9x13 glass or metal pan with cooking spray. Dust the pan with powdered sugar.
Sprinkle the gelatin over a half cup of the cold water in the bowl of your stand mixer fitted with the wire whisk. Let soften while you cook the syrup.
In a 3 quart heavy bottomed sauce pan, cook the remaining half cup of cold water, sugar, corn syrup, and salt over low heat, stirring with a wooden spoon until the sugar has dissolved. Increase heat to medium and boil until mixture reaches 240 degrees, about 12 minutes.
Remove the pan from the heat and pour the sugar mixture into the stand mixer with the gelatin. Stir to dissolve the gelatin.
Beat on high speed until white, thick, and tripled in volume, about 6 minutes. This will take quite a bit longer if you're using a hand held mixer.
Add the egg whites to a medium bowl and beat with an electric hand mixer until stiff peaks have formed.
Add the egg whites and vanilla to the sugar mixture in the stand mixer and turn to low, mixing until just combined.
Pour the mixture into the prepared baking dish, using a rubber spatula to scrape it out as needed, but being careful not to touch the goo with your hands. You won't get it all out of the bowl and that's okay.
Sift 1/4 cup of powdered sugar over the top of the marshmallows and chill uncovered in the fridge for 3 hours or overnight.
Run a knife along the edges of the pan and turn the marshmallows out onto a cutting board. Cut marshmallows into 1-inch cubes with a sharp knife or pizza cutter.
Sift about 1/2 cup of powdered sugar back into the baking dish and toss the cut marshmallows in it to coat all sides and prevent them from sticking to each other.
Shake off the exceess powdered sugar and store in an airtight container for up to one week.

Notes

This recipe isn't too difficult, but it is a bit time consuming and can be messy. Highly recommend using a stand mixer (for the marshmallow goo) plus a hand mixer (to whip the egg whites) to make these as easy as possible.
If you do end up with marshmallow goo everywhere, just know that it will dissolve fairly easily with warm water and a bit of soap.