Homemade Marshmallows
User Reviews
4.5
108 reviews
Excellent
Homemade Marshmallows
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Easier than you think to make and the results are so WORTH IT! Chewy, sticky, bouncy, soft yet firm, and they blow store bought marshmallows away! Learn how to make marshmallows at home with my straightforward and simple recipe!
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Ingredients
- 1 cup cold water divided
- 3 packets unflavored gelatin packets are .25 ounce each
- 1 ⅓ cup granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon fine salt
- 2 teaspoons vanilla extract
- ⅔ cup confectioners' sugar divided
Instructions
- To the bowl of a stand mixer (or extra large mixing bowl and then use a handheld electric mixer*) bloom the gelatin by adding in 1/2 cup cold water and all of the gelatin. Let set for 10 minutes.
- While the gelatin blooms, in a medium saucepan, over medium-low heat, add the granulated sugar, corn syrup, remaining 1/2 cup water, and salt. Whisk constantly until the sugar is dissolved. Let it simmer and bubble for about 3 minutes until the syrup becomes clear.
- Once the gelatin has bloomed, pour in the hot syrup mixture. When the syrup comes into contact with the gelatin, it may bubble up which is fine.
- With the whisk attachment, whisk on low for about 2 minutes. Do not increase speed until the gelatin and syrup have mixed as it will fly out and cause burns.
- Once it has mixed, increase speed to high and let whisk for 10 minutes or until it is really fluffy and increased in size.
- Add the vanilla and whisk for an additional minute.
- Generously dust a 9x13-inch pan with confectioners' sugar, about 1/4 cup. This ensures the marshmallows do not stick and are easy to remove. If your confectioners' sugar is lumpy, I recommend sifting it.
- Pour the marshmallow mixture into the pan, and with a rubber spatula, spread it into an even layer.
- Dust the top of the marshmallows with about 2 tablespoons confectioners' sugar, cover with plastic wrap, and let set for at least 8 hours, but preferably overnight.
- Once the marshmallows are set, dust a cutting board or flat surface with 1/4 cup or more of confectioners' sugar to prevent them from sticking.
- Cut the marshmallows into 1-inch squares. You should end up with 28 large marshmallows. Serve and enjoy**.
Notes
- *While a stand mixer is not essential, if you have one now is the time to use it. If not, use a handheld electric mixer noting you may have to whip the mixture longer than the indicated times.
- **These marshmallows toast up beautifully just like, or better than, store bought ones. They are perfect for smores especially since they are square. Also check out the various marshmallow recipes I list in the blog post for ideas how to use these.
- Storage: Marshmallows may be stored in an airtight container or ziptop baggie for up to 2 weeks at room temp.
Nutrition Information
Show Details
Serving
1
Calories
85kcal
(4%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Sodium
28mg
(1%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 85kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Sodium | 28mg | 1% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
108 reviews
Excellent
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