Description
Homemade Marshmallows are a million times better than storebought and much easier to make than you might think. The perfect way to dress up a rich cup of French Hot Chocolate during the winter months or toast them up for s’mores in the summer.
Ingredients
Scale
- nonstick spray
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 3 (.25 oz.) envelopes unflavored gelatin
- 1 cup cold water (240mL, divided)
- 1⅔ cups granulated sugar (333g)
- ½ cup light corn syrup (170mL)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract (or other flavoring)
Instructions
- Combine the ¼ cup powdered sugar and ¼ cup cornstarch in a medium bowl.
- Lightly spray a 9×13-inch baking pan with nonstick spray, then dust with half of the powdered sugar mixture, coating the bottom and sides of the pan. Transfer the excess coating back to the bowl with the half that wasn’t used.
- In a medium saucepan, combine ½ cup of the 1 cup cold water, 1⅔ cups granulated sugar, ½ cup light corn syrup, and ¼ teaspoon salt, and cook, covered, over medium-high heat for 3 to 4 minutes, until the edges of the mixture begin to simmer. (DO NOT STIR)
- Uncover and clip a candy thermometer to the side of the pan and continue to cook until the temperature reaches 240°F (DO NOT STIR), about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove the pan from the heat.
- Stir the 3 (.25 oz.) envelopes unflavored gelatin and the remaining ½ cup of water in the bowl of a stand mixer, and let sit so the gelatin can bloom for about 5 minutes.
- Turn the stand mixer to low speed (stir setting). While running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.
- Once you have added all the sugar syrup, increase speed to high (10 speed) and whip until the mixture becomes very thick, fluffy, and glossy, about 6 to 7 minutes. Add the 2 teaspoons vanilla extract and whip for 30 additional seconds.
- Spread marshmallow cream out in the pan so it’s relatively level. Sprinkle with more powdered sugar mixture. Let it sit uncovered for at least 4 hours, preferably overnight.
- Once set, turn marshmallow out onto a cutting board and slice it into 1-inch squares with a pizza cutter, large knife, or unflavored dental floss dusted in the powdered sugar mixture.
- Once cut, dust every side of each marshmallow with powdered sugar mixture, make more mixture if needed. Then toss the marshmallows in a colander to remove any excess mixture.
- Store in an airtight container for up to 3 weeks!
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 marshmallow
- Calories: 20
- Sugar: 5 g
- Sodium: 0.1 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.03 g
- Cholesterol: 0 mg
Keywords: marshmallows, homemade, dessert, sweets