Homemade Marshmallows

Making homemade marshmallows is a delightful and rewarding experience. These pillowy, sweet treats are perfect for snacking, hot cocoa, or roasting over an open fire. With a few simple ingredients and a bit of patience, you can create marshmallows that are far superior to store-bought ones.

Tasting Notes

Expect a soft, airy texture with a melt-in-your-mouth sweetness. Homemade marshmallows have a freshness that commercial ones can’t match. Plus, you can customize the flavors to suit your preferences.

Ingredients

• 3 tablespoons unflavored gelatin
• 1 cup cold water, divided
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• Powdered sugar, for dusting

Kitchen Equipment

• Stand mixer with whisk attachment
• Candy thermometer
• 9×13-inch baking pan
• Parchment paper
• Cooking spray

Instructions

1. Prepare Pan:
   • Line the baking pan with parchment paper, leaving an overhang on the sides. Dust generously with powdered sugar.
2. Bloom Gelatin:
   • In the bowl of the stand mixer, combine gelatin with 1/2 cup of cold water. Let it sit to bloom while you prepare the sugar syrup.
3. Make Sugar Syrup:
   • In a medium saucepan, combine sugar, corn syrup, salt, and the remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves. Attach a candy thermometer and heat until it reaches 240°F (softball stage).
4. Whip Gelatin:
   • Start the stand mixer on low speed and slowly pour the hot sugar syrup into the bloomed gelatin. Once combined, increase speed to high and whip until the mixture is thick, white, and has doubled in volume.
5. Add Vanilla:
   • Add vanilla extract and mix until incorporated.
6. Set in Pan:
   • Pour the marshmallow mixture into the prepared pan and spread it evenly. Dust the top with more powdered sugar.
7. Let it Set:
   • Allow the marshmallows to set at room temperature for at least 4 hours or overnight.
8. Cut and Coat:
   • Use a knife or cookie cutters dusted with powdered sugar to cut the marshmallows into desired shapes. Toss each piece in powdered sugar to prevent sticking.

Pro Tips

• Use a candy thermometer for precision in achieving the right temperature for the sugar syrup.
• Let the marshmallows set completely before cutting for clean edges.

Variations

• Flavored Marshmallows: Add flavored extracts like peppermint or almond for a unique twist.
• Chocolate Swirl: Melt chocolate and swirl it into the marshmallow mixture before setting.

FAQs