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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
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
- 0 as needed Nonstick cooking spray
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Allow the marshmallows to set at room temperature, uncovered, for at least 4 hours or overnight.
Step 9
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.
Step 10
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
| Serving size | 900.1 grams (900.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2278 |
| Total Fat 0.20g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Total Carbohydrate 566.70g | 206% |
| Dietary Fiber 0.30g | 1% |
| Total Sugars 536.30g | |
| Protein 24.00g | 48% |
| Vitamin D 0IU | 0% |
| Calcium 1mg | 0% |
| Iron 0mg | 1% |
| Potassium 6mg | 0% |
Source of Calories