Marshmallows
Discover the joy of making your own fluffy, melt-in-your-mouth marshmallows with this easy-to-follow recipe! Perfectly soft and cloud-like, these homemade marshmallows are crafted with simple pantry ingredients like powdered gelatin, granulated sugar, and light corn syrup, elevated by the warm embrace of vanilla extract. Using a candy thermometer to achieve the ideal soft-ball stage, you'll whip up a glossy, pillowy mixture that sets beautifully in a dusting of powdered sugar and cornstarch. These marshmallows are not only a delightful snack but also ideal for topping hot cocoa, crafting s'mores, or gifting to loved ones. With a prep time of just 20 minutes and a yield of 24 pieces, this recipe brings sweet, homemade magic to your kitchen! Perfect for baking enthusiasts and candy-making beginners alike, this is the ultimate guide to creating marshmallows from scratch.
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Recipe Information
Ingredients
- 3 tablespoons Powdered gelatin
- 0.5 cup Cold water (for gelatin)
- 0.5 cup Cold water (for syrup)
- 1.5 cups Granulated sugar
- 1 cup Light corn syrup
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Powdered sugar
- 0.5 cup Cornstarch
- as needed Nonstick cooking spray
Instructions
Prepare a 9x13-inch (or similar) baking pan by spraying it lightly with nonstick cooking spray. In a small bowl, whisk together 1/2 cup powdered sugar and 1/2 cup cornstarch. Use some of this mixture to evenly dust the greased pan. Set aside the remainder for later.
In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered gelatin with 1/2 cup of cold water. Allow it to bloom (absorb the water and thicken) while you prepare the syrup.
In a medium saucepan, combine 1/2 cup cold water, granulated sugar, and light corn syrup. Heat the mixture over medium heat, stirring until the sugar dissolves.
Increase the heat to medium-high and boil the syrup without stirring, using a candy thermometer to monitor the temperature. Continue boiling until it reaches 240°F (soft-ball stage). Remove the pan from heat immediately.
Turn the mixer on low speed and slowly pour the hot syrup into the gelatin mixture in a thin, steady stream. Once all the syrup is added, increase the mixer speed to high.
Whip the mixture on high for 8 to 10 minutes, or until it becomes thick, shiny, and has tripled in volume. Add the vanilla extract and salt during the final minute of whipping.
Quickly transfer the marshmallow mixture to the prepared pan, using a greased spatula to spread it evenly. Dust the top with more of the powdered sugar and cornstarch mixture.
Allow the marshmallows to set at room temperature, uncovered, for at least 4 hours or overnight.
Once set, turn the marshmallows out onto a clean surface dusted with the sugar-cornstarch mixture. Use a sharp knife or pizza cutter, coated in the sugar-cornstarch mixture, to cut the marshmallows into your desired shape and size.
Toss the cut marshmallows in the remaining sugar-cornstarch mixture to coat all sides and prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 22.8 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
