Homemade Marshmallows have become the gourmet confection of the decade. And it is no surprise that only a few ingredients are needed to make this candy.
Not only do homemade marshmallows taste 100% better than store bought, they are also easy to cut into any size.
With Easter around the corner, using cutters in the shape of eggs, bunnies, little chickens, and tulips will wow your children.
What about dropping them in little clear gift bags, tying them up with pastel ribbon, and giving for treats.
The different flavors are endless, peppermint, mocha, cinnamon, and coffee. Like I said, endless.
I have decided that the one thing that everyone simply must try at least once is to make your own marshmallows, so fun.
Just gelatin, water, sugar corn syrup, and vanilla is all it takes to make marshmallows. The gelatin is what gives the marshmallows their thick, dense texture.
Making the marshmallows begins with some simple steps. First, the gelatin is softened in cold water and set aside until it becomes nice and spongy.
Second, a mixture of water, sugar, and corn syrup is boiled until it reaches a soft boil stage. The gelatin mixture is combined in an electric mixer and beat until thick and fluffy transforming itself into a mixture similar to a meringue. Still, unlike meringue, it is very sticky.
WHAT YOU WILL NEED TO MAKE HOMEMADE MARSHMALLOWS
- 13x9x2 inch oblong dish.
- Electric stand mixer
- Candy thermometer
- Powdered (confectioner) sugar
- Unflavored gelatin
- Granulated sugar
- Corn Syrup
- Vanilla
HOW TO MAKE HOMEMADE MARSHMALLOWS
- Lightly butter or spray with nonstick cooking spray a 9x13x2 oblong dish. Then generously sprinkle evenly powdered sugar in the bottom and sides of the dish; set aside.
- Pour 1/2 cup cold water into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until the gelatin softens for about 15 minutes.
- While the gelatin is resting, in a heavy two-quart saucepan, place the sugar corn syrup, salt, and remaining 1/2 cup cold water.
- Stir over medium heat until sugar dissolves, and the mixture comes to a boil. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
- Once the mixture reaches this temperature, immediately remove it from the heat.
- With the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl.
- Gradually increase the speed to high and beat until the mixture has tripled in volume and is very thick and stiff, 12-15 minutes. Add the vanilla during the last minute of whipping.
- Scrape the marshmallow mixture into the prepared pan and spread with a damp offset spatula or a stiff rubber spatula as quickly as you can.
- Dust the top of the marshmallow with another generous sprinkle of powdered sugar and let stand, uncovered at room temperature until set, about 12 hours.
- Remove the marshmallow from the pan, inverting the pan onto a large cutting board that has been dusted with powdered sugar. If necessary, use your fingers to help loosen the marshmallow from the pan.
- Immediately dust the top of the marshmallow with powdered sugar. Cut the marshmallow into squares using a sharp knife.
- Dip the cut sides of the marshmallows in additional powdered sugar. Shake off the excess sugar and store the marshmallows in an airtight container at room temperature for put to two weeks.
- Note: If you want different shapes of marshmallows, use cutters and dip the cutters in the powdered sugar before each cut. And dip the cut marshmallows in the powdered sugar.
These Homemade Marshmallows are super easy to make. I hope you will give them a try. We will be making these for each of the holidays.
Enjoy!
xo
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Yield: 24-36
Super Easy Homemade Marshmallow
Homemade Marshmallows have become the gourmet confection of the decade. And it is no surprise that only a few ingredients are needed to make this candy.
Ingredients
- 3-4 cups powdered sugar
- 1 cup of water (divided)
- 3 envelopes unflavored gelatin
- 1 1/2 sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla (I used vanilla bean paste)
- 1/4 teaspoon salt
Instructions
- Lightly butter or spray with nonstick cooking spray a 9x13x2 oblong dish. Then generously sprinkle evenly powdered sugar in the bottom and sides of the dish; set aside.
- Pour 1/2 cup cold water into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until the gelatin softens for about 15 minutes.
- While the gelatin is resting, in a heavy two-quart saucepan, place the sugar corn syrup, salt, and remaining 1/2 cup cold water.
- Stir over medium heat until sugar dissolves, and the mixture comes to a boil. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
- Once the mixture reaches this temperature, immediately remove it from the heat.
- With the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl.
- Gradually increase the speed to high and beat until the mixture has tripled in volume and is very thick and stiff, 12-15 minutes. Add the vanilla during the last minute of whipping.
- Scrape the marshmallow mixture into the prepared pan and spread with a damp offset spatula or a stiff rubber spatula as quickly as you can.
- Dust the top of the marshmallow with another generous sprinkle of powdered sugar and let stand, uncovered at room temperature until set, about 12 hours.
- Remove the marshmallow from the pan, inverting the pan onto a large cutting board that has been dusted with powdered sugar. If necessary, use your fingers to help loosen the marshmallow from the pan.
- Immediately dust the top of the marshmallow with powdered sugar. Cut the marshmallow into squares using a sharp knife.
- Dip the cut sides of the marshmallows in additional powdered sugar. Shake off the excess sugar and store the marshmallows in an airtight container, at room temperature, for put to two weeks.
Notes:
If you want different shapes of marshmallows, use cutters and dip the cutters in the powdered sugar before each cut. And dip the cut marshmallows in the powdered sugar. Gently shake the powdered sugar off before dipping in chocolate.
Calories
107.59Fat (grams)
0.03Sat. Fat (grams)
0.00Carbs (grams)
27.22Fiber (grams)
0.00Net carbs
27.22Sugar (grams)
26.91Protein (grams)
0.75Sodium (milligrams)
33.30Cholesterol (grams)
0.00
