Homemade Marshmallows
User Reviews
4.6
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Prep Time
25 mins
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Total Time
25 mins
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Servings
30 large marshmallows
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Course
Dessert
Homemade Marshmallows
Description
Homemade Marshmallows are created by combining gelatin with a sugar syrup made from corn syrup, sugar, and water. Once boiled, the syrup is poured into the softened gelatin and vigorously whipped to incorporate air, transforming the mixture into a fluffy, thick foam. Vanilla extract is folded in for flavor, and the mixture is spread evenly into a prepared baking dish, covered, and left to rest for several hours until firm. The resulting marshmallows have a tender yet elastic texture that holds up when cut into pieces.
The texture achieved is light and fluffy, with a melt-in-the-mouth feel created by the gelatin and whipped air. Cornstarch and confectioners' sugar dust a prepared surface to prevent sticking and aid in cutting. This method avoids the graininess found in some commercial marshmallows, resulting in a smooth confection.
Once set, these marshmallows can be used in recipes or eaten plain. They work well in hot beverages, roasting over fire, or as an ingredient in desserts like s’mores. The recipe requires patience during the resting period to fully firm up, which makes preparation best planned ahead.
Ingredients
- ¾ cup water divided
- 3 envelopes gelatin 25 ounces each, unflavored
- ⅔ cup light corn syrup
- 2 cups white sugar
- 1 tablespoon vanilla extract pure
- ¼ cup cornstarch
- ¼ cup confectioners' sugar
Instructions
- Line a 9x9 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.
- Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with an electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioners’ sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
User Reviews
Overall Rating
4.6
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