Homemade Marshmallows
User Reviews
4.5
Homemade Marshmallows
Description
The Homemade Marshmallows recipe relies on gelatin as the main gelling agent, combined with a sugar syrup made from granulated sugar, corn syrup, and water, then whipped with vanilla extract. Blooming the gelatin in cold water before adding the hot syrup ensures proper dissolution. The mixture is whisked slowly at first to prevent splattering, then whipped on high speed to create a generous volume and fluffy texture. Once whipped, the marshmallow mass is set in a pan dusted with confectioners' sugar. This coating helps keep the finished pieces from sticking together. Cooking the sugar syrup until it becomes clear demonstrates proper caramelization without burning.
The resulting marshmallows are white, soft, and spongy, with a subtle vanilla sweetness. They stand out when toasted for s'mores or snacks, offering a melt-in-mouth experience. Their square shape from the pan makes them convenient for assembling in desserts or treating on their own. This recipe is especially suitable for cooks who want a homemade alternative to commercial marshmallows with a tender texture and clean flavor.
To keep marshmallows fresh, store them in an airtight container or resealable bag at room temperature for up to two weeks. Using a stand mixer speeds whipping but a handheld mixer can also be used, though it may require longer whisking to reach the same fluffiness. A careful approach during initial mixing prevents hot syrup from splashing and potential burns.
Ingredients
- 1 cup water divided, cold
- 3 unflavored gelatin packets are .25 ounce each, packets
- 1 ⅓ cup granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt fine
- 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
- A stand mixer is recommended to achieve the best fluffy texture but a handheld mixer can be used with longer whipping times.
- For dusting and preventing stickiness, generously coat the pan and marshmallows with confectioners' sugar.
- Store marshmallows in an airtight container or sealed bag at room temperature for up to two weeks to maintain freshness.
- These marshmallows toast well for s'mores and provide a soft, square shape ideal for various desserts or snacks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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