How to Make Homemade Marshmallows
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4.9
How to Make Homemade Marshmallows
Description
How to Make Homemade Marshmallows involves blooming gelatin in half a cup of water to hydrate it fully. Meanwhile, a sugar syrup is prepared by heating the remaining water with honey and salt until it reaches 240°F, the soft-ball stage essential for the right marshmallow texture. The syrup is slowly poured into the gelatin as the mixture is whipped in a stand mixer, gradually increasing speed until the mixture becomes thick, fluffy, and cools down. Vanilla bean or extract is added near the end for classic flavor.
Once whipped properly, the mixture is spread into a pan dusted with powdered sugar and arrowroot powder to prevent sticking. After setting, the marshmallows can be cut into squares for use in desserts, hot drinks, or snacks. The recipe yields delicate marshmallows with a smooth yet chewy texture, allowing texture control depending on whipping time.
Making powdered sugar at home with tools like a Vitamix can provide a fresh coating for the marshmallows. The recipe emphasizes precise temperature and timing to achieve consistent results.
Ingredients
- 1 cup water divided
- 3 tbsp gelatin
- 1 cup honey or maple syrup
- 1/4 tsp salt
- 1 vanilla bean scraped (or 1 tsp vanilla extract)
- 1/2 cup powdered sugar organic
- 1/2 cup arrowroot powder
Instructions
- Pour 1/2 cup of water into the bowl of a stand mixer (remove the beaters for now) and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
- While the gelatin is blooming, add the remaining 1/2 cup water, honey and salt to a small pot with a candy thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close eye that it doesn't boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240 degrees fahrenheit (the "soft ball" stage). This should take approximately 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the sugar mixture on top. Gradually increase the speed to high and beat until the mixture has tripled in size, resembles marshmallow fluff and is cool to the touch. This should take approximately 8-10 minutes. In the last minute, add the vanilla bean or vanilla extract.
- While the marshmallow is beating, line a 9x9 pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and sprinkle onto the parchment paper.
- Pour the marshmallow onto the pan and quickly flatten the top with an offset spatula. Sprinkle some powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
- Remove the parchment paper from the marshmallow, then invert the marshmallow onto a cutting board, dusted with more powdered sugar mix.
- Using a sharp knife, cut the marshmallow into squares. Add more powdered sugar mix as necessary to prevent sticking.
- Eat the marshmallows immediately or place in a storage container for 1-2 days.
Notes
- If possible, make your own powdered sugar using a blender such as a Vitamix for the freshest coating on marshmallows.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35marshmallows
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1marshmallow | |
| Calories | 38.1kcal | 2% |
| Carbohydrates | 9.6g | 3% |
| Protein | 0.5g | 1% |
| Sodium | 18.4mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 8.8g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
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