Homemade Marshmallows
Homemade Marshmallows
Homemade marshmallows are in a completely different category than store-bought. The outside is firm yet squishy and the inside just dissolves in your mouth. Delicious!
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Ingredients
- 7 tsp unflavored gelatin (3 packets)
- 1 cup cool water (divided)
- 1 ½ cups white sugar
- 1 cup corn syrup (or maple syrup or honey*)
- ¼ tsp salt
- 1 Tbsp vanilla
- ¼ cup powdered sugar (for dusting)
- ¼ cup cornstarch (for dusting)
Instructions:
- Grease a 9×13 baking dish and set aside.In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin and 1/2 cold water. Set aside to "bloom".
- In a medium saucepan, combine the white sugar, corn syrup, salt, and 1/2 cup water.
- Attach a candy thermometer to the side of the pan (make sure the thermometer is submerged in the liquid but not touching the bottom), and heat over medium-high heat until the mixture reaches 240° – about 10 minutes. *You can swirl the pan occasionally, but don't stir it much – it can cause the sugar to crystalize.
- When the sugar mixture reaches 240°, remove from the heat.
- With the mixer on low speed, slowly pour a thread of the sugar mixture down the side of the mixing bowl into the gelatin mixture. (If you add the hot mixture to the gelatin too quickly, it will "cook" the gelatin and the marshmallows won't set up well.)
- Once all of the sugar mixture has been added to the gelatin, beat on high speed until the mixture is very thick and forms stiff peaks – about 15 minutes. Then add the vanilla and mix thoroughly.
- Pour the marshmallow mixture into the prepared pan and smooth the top.
- In a small bowl, combine the powdered sugar and cornstarch then, using a sifter or sieve, generously sprinkle over the top of the marshmallows. (Save the leftover sugar/cornstarch mixture for later.)
- Allow the marshmallows to sit, uncovered and at room temperature, for 4-6 hours or overnight.
- Once the marshmallows are completely set, dust a knife with the leftover powdered sugar/cornstarch mixture and cut the marshmallows into bite-sized squares.
- Remove the cut squares and roll them in the sugar/cornstarch mixture so they are thoroughly coated – this will keep them from sticking together.
Notes:
Make Ahead: These keep practically forever, so you can easily make them ahead of time.
Here is a very informative article explaining the science behind making marshmallows. It also has several variations – making them with honey, agave, or just sugar.
*The original recipe I made used 1 cup of corn syrup, but I came across recipes that used 2 cups of white sugar and 1/4 cup corn syrup. I think it would work just fine (the corn syrup is just to keep the sugar from recrystallizing).
You can substitute equal amounts of honey or maple syrup for corn syrup – it might change the color a little, though.
S’mores: These work quite well for S’mores, but since they are softer than store-bought, they melt much more quickly.
Diet: Gluten Free, Dairy Free, Egg Free
These are really good!