Kurt
Culinary Explorer
Have a sweet treat!
Homemade Marshmallows Recipe
Ingredients:
- For the Marshmallows:
- 1 cup water, divided
- 3 tablespoons unflavored gelatin (about 3 packets)
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (or other flavor extracts, if desired)
- Optional: 1/2 teaspoon almond extract for extra flavor
- For Dusting:
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
Instructions:
- Prepare the Gelatin:
- In a small bowl, combine 1/2 cup of water with the gelatin. Let it sit for about 5 minutes to bloom (the gelatin will absorb the water and swell).
- Cook the Sugar Syrup:
- In a medium saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture reaches 240°F (115°C) on a candy thermometer. This is known as the soft-ball stage.
- Combine Gelatin and Syrup:
- Once the sugar mixture reaches 240°F, remove it from heat. Add the bloomed gelatin to the hot syrup and stir until the gelatin is completely dissolved. The mixture will bubble up.
- Whip the Marshmallow Mixture:
- Transfer the syrup mixture to a stand mixer bowl fitted with the whisk attachment. Begin beating on low speed and gradually increase to high speed. Beat for about 10-12 minutes, or until the mixture is thick, glossy, and has tripled in volume. It should hold stiff peaks. During the last minute of whipping, add the vanilla extract and any additional flavor extracts, if using.
- Prepare the Pan:
- While the marshmallow mixture is whipping, prepare an 8x8 inch (20x20 cm) baking dish or similar. Line the dish with parchment paper and lightly grease it with non-stick spray or oil.
- In a small bowl, mix the powdered sugar and cornstarch together. Dust the parchment-lined pan generously with this mixture.
- Pour and Spread:
- Once the marshmallow mixture is ready, pour it into the prepared pan. Use a spatula to spread it evenly and smooth the top. Dust the top with more of the powdered sugar and cornstarch mixture.
- Set the Marshmallows:
- Let the marshmallows set at room temperature for at least 4 hours or overnight. This will allow them to firm up properly.
- Cut and Coat:
- Once set, lift the marshmallows out of the pan using the parchment paper. Use a sharp knife or a pizza cutter dusted with powdered sugar to cut them into squares.
- Toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture to coat all sides and prevent sticking.
- Store:
- Store the marshmallows in an airtight container at room temperature. They should stay fresh for about 2 weeks.
Tips:
- For a fun twist, you can add food coloring to the marshmallow mixture or fold in mini chocolate chips before pouring it into the pan.
- If you don’t have a stand mixer, you can use a hand mixer, but it will take longer and require more effort.
I love how fluffy and delicious they are. Can't wait to try making them myself. Thanks for sharing this recipe! 
