Homemade Marshmallows
User Reviews
4.9
100 reviews
Excellent
Homemade Marshmallows
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Homemade marshmallows are soft, fluffy confections crafted from gelatin, sugar syrup, and vanilla flavoring, dusted with a mixture of confectioners' sugar and cornstarch to prevent stickiness. The process involves blooming gelatin, cooking sugar syrup to the proper temperature, and whipping to achieve a light texture. Perfect for snacks or desserts, these marshmallows provide a tender chew and can be cut into squares once set.
Description
This Homemade Marshmallows recipe uses gelatin, granulated sugar, corn syrup, and vanilla to create a classic fluffy confection. The gelatin is hydrated and combined carefully with hot sugar syrup cooked to 240°F, then whipped to achieve a smooth, airy texture. The final mixture is poured into a greased pan and set before cutting into pieces. Dusting with a confectioners' sugar and cornstarch blend helps keep the marshmallows from sticking. This process requires precision with temperature and handling sticky ingredients. The resulting marshmallows are tender yet pliable, providing a sweet treat that can be enjoyed as is or added to recipes like hot chocolate or s'mores.
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Ingredients
- 1 cup water divided (240mL)
- 2 (¼-ounce) envelopes gelatin unflavored
- 1½ cups granulated sugar (300g)
- 1 cup light corn syrup (240mL)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar (120g)
- ¼ cup cornstarch (20g)
Instructions
- Lightly grease a 9-inch square baking dish with nonstick cooking spray or vegetable oil. I also recommend lightly greasing a spatula. (If you don’t have a nonstick pan, lightly dust it with cornstarch after greasing it or fully line with parchment paper or plastic wrap and grease that lightly.)
- Pour ½ cup of water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the top of the water and set aside to hydrate while making the syrup.
- In a saucepan, combine the granulated sugar, corn syrup, salt, and remaining ½ cup of water. Place over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Place a candy thermometer into the syrup and continue boiling, without stirring, until the mixture reaches 240°F. Immediately remove from the heat.
- Turn the mixer with the bloomed gelatin in the bowl on low speed, and slowly pour the hot syrup into the gelatin. Once all of the syrup has been added, gradually increase the speed to high.
- Beat the sugar mixture until very thick, 3 to 5 minutes. You test to see if it’s done by stopping the mixer, dipping the whisk attachment into the mixture and pulling it up; if a thick ribbon falls from the whisk and forms on the mixture in the bowl, it’s done.
- Quickly beat in the vanilla, and immediately transfer the marshmallow to the prepared pan. (WARNING: It will be sticky!) Use the greased spatula or wet your fingers to spread the marshmallow evenly and smooth the top. Allow it to sit, uncovered at room temperature for at least 4 hours to set.
- Whisk together the confectioners’ sugar and cornstarch in a small bowl, then place in a fine mesh sieve or sifter, and generously dust a cutting board with the mixture.
- Carefully remove the slab of marshmallow from the pan and place it on the cutting board. Dust the top with the sugar mixture. Cut the marshmallow into squares, dusting the knife between each cut. Dredge the marshmallows with more of the dusting powder so they don't stick together. Marshmallows should be stored in an airtight container.
Notes
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for ideal texture.
- If lacking a thermometer, test syrup readiness by dropping a bit into cold water to check for a pliable ball.
- Grease the pan thoroughly or line it to prevent sticking, as marshmallow mixture is very sticky.
- Coat the knife with sugar and cornstarch mixture between cuts to avoid sticking and maintain clean slices.
- For visual appeal, vanilla bean or vanilla bean paste can be used instead of extract.
Nutrition Information
Show Details
Calories
89kcal
(4%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
0.1g
(0%)
Saturated Fat
0.003g
(0%)
Polyunsaturated Fat
0.001g
(0%)
Monounsaturated Fat
0.003g
(0%)
Sodium
30mg
(1%)
Potassium
1mg
(0%)
Fiber
0.01g
(0%)
Sugar
19g
(38%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 36marshmallows
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 30mg | 1% |
| Potassium | 1mg | 0% |
| Fiber | 0.01g | 0% |
| Sugar | 19g | 38% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
100 reviews
Excellent
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