Homemade Marshmallows
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
24 servings
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Calories
95 kcal
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Course
Dessert
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Cuisine
French-American Fusion
Homemade Marshmallows
Description
The preparation starts with blooming gelatin in water. Simultaneously, a mixture of sugar, light corn syrup, kosher salt, and water is heated while whisking until the sugar dissolves and the temperature reaches 240°F (soft ball stage). This hot syrup is slowly added to the gelatin while mixing on low, then whipped on high speed for 10 to 12 minutes to aerate the mixture into a thick, glossy foam. Vanilla extract is added near the end for flavor.
The marshmallow mixture is poured into a baking dish dusted with powdered sugar, smoothed evenly, and then coated again with powdered sugar on top. Letting it sit undisturbed for 24 hours allows the marshmallows to firm up before cutting into squares. This process yields soft, pillowy marshmallows suitable for snacking or use in recipes.
The use of a candy thermometer is important for accurate sugar temperature, and patience is needed for chilling time before slicing. Powdered sugar coating helps prevent sticking and adds a slight sweetness.
Ingredients
- 3 gelatin unflavored (1/4 ounce packets, packets
- 1 cup water divided, cold
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/8 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- Add the gelatin and 1/2 cup water to your stand mixer.
- To a medium saucepan with a candy thermometer add the sugar, corn syrup, salt and remaining water on medium heat, whisking until the sugar dissolves and the temperature comes to 240 degrees.
- Turn off the heat then turn the stand mixer on low speed and slowly start adding the hot sugar mixture until it begins to cool down (about 1-2 minutes).
- Raise the speed of the mixer to high speed and continue mixing for another 10-12 minutes then add in the vanilla.
- Dust half the powdered sugar into a 9x13 baking dish then pour the marshmallows into the dish and with a spatula smooth the top, then dust the remaining two tablespoons of powdered sugar over the top and let it sit for 24 hours untouched to firm up before flipping the baking pan over and slicing into squares.
Notes
- Use a candy thermometer to ensure syrup reaches 240°F for proper texture.
- Allow the marshmallows to set undisturbed for 24 hours before cutting into squares.
- Powdered sugar coating prevents sticking and eases handling.
- Vanilla extract added at the end enhances the marshmallows' flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 24g | 8% |
| Sodium | 21mg | 1% |
| Sugar | 24g | 48% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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