How to Make the Best Homemade Marshmallows | Full Recipe
Making marshmallows at home is much easier than you might think. These fluffy treats are perfect for holiday cocoa or on a stick dipped in chocolate and sprinkles and covered in plastic wrap as a gift. Whether you keep them classic or add a gourmet twist, the options truly are endless. With just a few ingredients and some mixing, you’ll be ready to enjoy these delightful, non-intimidating marshmallows tonight!
Why bother making homemade marshmallows?
Homemade marshmallows have a superior texture and flavor compared to store-bought marshmallows. They are fluffier, fresher, and can be customized with different flavors and shapes. Plus, it’s a fun and satisfying process that allows you to control the ingredients, avoiding artificial additives, preservatives, and dyes. Yes, most marshmallows have blue color added to them to tone down the yellow and make them bright white.
What kind of sugar can I use to make this recipe?
Granulated organic sugar is recommended for this homemade marshmallow recipe as it dissolves well and provides the right texture. You can experiment with other types of sugar, such as coconut sugar or maple syrup, but keep in mind that it may alter the flavor and texture of the final product.
Can I make homemade marshmallows WITHOUT corn syrup?
Yes, you can substitute corn syrup with alternatives like golden syrup, agave syrup, or maple syrup. These substitutes can help prevent sugar crystallization, which is the primary role of corn syrup in the recipe. However, be aware that the flavor and texture might be slightly different.
Can I use gelatin or agar?
This recipe calls for unflavored gelatin, which is essential for achieving the classic marshmallow texture. Agar can be used as a vegetarian substitute, but it behaves differently and may result in a firmer texture. If using agar, you’ll need to experiment with the quantity and method to get the desired result.
What’s the purpose of adding egg whites?
Egg whites are sometimes added to marshmallow recipes to create an even fluffier texture. They help to stabilize the mixture and can make the marshmallows lighter. However, this recipe does not require egg whites, and the marshmallows will still be wonderfully fluffy without them.
How can I add flavor?
You can add different flavors to your marshmallows by using various extracts, such as peppermint, almond, or lemon. Additionally, you can mix in cocoa powder for chocolate marshmallows or natural food coloring for a colorful twist. Just add these flavors towards the end of the whipping process to ensure they’re evenly distributed.
Ideas for Enjoying:
- Add to a cup of hot cocoa for a cozy treat.
- Enjoy on their own as a sweet snack.
- Use in various recipes, such as chocolate-dipped marshmallows or as an added flair to desserts.
Recipe: Homemade Marshmallows
Ingredients and Equipment
Ingredients:
- 1 cup cold water, divided
- 3 packets unflavored gelatin (.25oz each packet)
- 1 1/3 cup granulated sugar
- 1 cup corn syrup
- 1/8 tsp salt
- 2 tsp vanilla extract
- 1 cup powdered sugar (for dusting)
Equipment:
- KitchenAid or stand mixer with a whisk attachment
- Medium-sized saucepan
- Candy thermometer
- 9×12 baking dish
- Parchment paper
- Clothespins
- Spatula
- Sharp knife or pizza cutter
Step-by-Step Instructions
1. Bloom the Gelatin
- In the bowl of a stand mixer, gently sprinkle 3 packets of unflavored gelatin over 1/2 cup of cold water. Allow it to sit and absorb while you prepare the next steps.
2. Prepare the Sugar Syrup
- In a medium-sized saucepan, combine 1 1/3 cups granulated sugar, 1 cup corn syrup, 1/2 cup water, and 1/8 tsp salt. Stir the mixture over medium heat until the sugar dissolves completely.
- Attach a candy thermometer to the side of the saucepan and bring the mixture to a rolling boil over medium-high heat. Continue to cook until the syrup mixture reaches 240°F, the soft ball stage.
3. Combine and Whip
- Carefully pour the hot syrup into the gelatin mixture in the bowl of the stand mixer. Use the low speed to combine at first, then increase to high speed.
- Whip the mixture on high speed for 10-15 minutes until it transforms into a fluffy white marshmallow mixture. Just before finishing, add 2 tsp vanilla extract and mix until well combined.
4. Prepare the Pan
- Line a 9×12 baking dish with parchment paper and secure the corners with clothespins. Generously dust the parchment paper with powdered sugar to prevent sticking.
5. Pour and Set
- Pour the marshmallow mixture into the prepared pan, using a spatula to smooth the surface. Allow it to sit undisturbed at room temperature for 4-6 hours or overnight to set.
6. Cutting and Storing
- Once set, use a sharp knife or pizza cutter to cut the marshmallow slab into your desired sizes. Dust each piece with additional powdered sugar to prevent sticking.
- For storage, place the cut marshmallows in an airtight container lined with parchment paper. Separate layers with sugar-dusted parchment to prevent sticking. Store at room temperature for up to two weeks.
Making homemade marshmallows is rewarding and enjoyable, offering a delicious treat that’s perfect for the holidays or any time you want to add something special to your hot cocoa. Try this homemade marshmallow recipe and enjoy the fluffy texture and delightful taste of homemade vanilla marshmallows. Don’t forget to pin this recipe for next time and share your marshmallow-making experiences in the comments below!
Enjoy making your homemade marshmallows and savor every fluffy, sweet bite!
Homemade Marshmallows The Easy Way
Ingredients
- 1 cup cold water divided
- 3 packets gelatin .25oz each packet
- 1 1/3 cup sugar
- 1 cup corn syrup
- 1/8 th tsp salt
- 2 tsp vanilla
- 1 cup powdered sugar for sprinkling on parchment, over marshmallows, and dipping sides in.
Instructions
- In your KitchenAid or blender, gently bloom the gelatin by sprinkling it over 1/2 cup of cold water. Allow it to absorb and set aside.
In a medium-sized pot, combine sugar, corn syrup, water, and salt. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent burning. Boil for two minutes or until the temperature reaches around 240°F.
Carefully pour the hot sugar syrup into the bloomed gelatin, taking precautions as it will be extremely hot. Set your mixer to medium-high speed and whip the mixture for 10-15 minutes. Initially, it will appear clear and unlike traditional marshmallows, but trust the process. Eventually, it will transform into a beautiful, fluffy white texture.
While the marshmallows are whipping, prepare a 9×12 pan by lining it with parchment paper, securing it in the corners with clothespins. Generously dust the parchment paper with powdered sugar, as these marshmallows tend to stick.
Just before turning off the mixer, add the vanilla extract and continue whipping to combine.
Pour the marshmallow mixture into the prepared pan, using a spatula to smooth the surface. Allow it to sit undisturbed for 4-6 hours to set.
Using a hot knife (dipped in hot water and cleaned between cuts), slice the marshmallows into your desired size. Dip each piece into powdered sugar to prevent sticking.
For storage, place the marshmallows in a parchment-lined container, separating layers with sugar-dusted parchment. Store at room temperature for up to two weeks, although they are unlikely to last that long! 😉
Enjoy these delightful homemade vanilla marshmallows in hot cocoa, on their own, or as a sweet treat in various recipes.
