Homemade Marshmallows

Total Time:
4 hr 45 min
Prep:
35 min
Inactive:
4 hr
Cook:
10 min

Yield:
approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Level:
Intermediate

Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray
Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.


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4.7 294
I wanted to make something different to give to friends at Valentines this year and figured why not give this a try. I used a hand mixer and mine didn't really fluff up but that was just user error, my hand mixer couldn't take how thick the mixture was becoming. I added a little red food dye to make it pink (at the end with the vanilla) and once I poured it in the pan I put some cute V-day sprinkles on them. And they were a hit! Most importantly SOOOO delicious I never want another pre-made marshmallow again. 10 out of 10, would make again. item not reviewed by moderator and published
Perfect, fluffy marshmallows. It took about 18 minutes to whip up in my Kitchen Aid. I used 1 Tbsp. of double strength vanilla. My children were perplexed, "Why make marshmallows when we have a bag from the store?" After they tried the sweet clouds of happiness they changed their tune. "Only homemade marshmallows from now on." We will be making lemonaid- sour marshmallows this summer for sure. item not reviewed by moderator and published
Best Marshmallows Ever! (Liam, age 8) item not reviewed by moderator and published
I've used this recipe for the past 3 years - it's AMAZING!! I make them and give them out as gourmet presents for Christmas, hahaha. I get some really good chocolate, melt it and then dip cut marshmallows into it about half-way and sprinkle with crushed starlight mints! :-D People goes BONKERS over these things!!! I even forgot to add the salt this time around but they still taste fantastic! item not reviewed by moderator and published
LOVE this recipe Have made the for years. Try adding smashed candy canes or chocolate chips. The chips melt, but then you have chocolate... So who cares! I use the smashed candy canes at xmas time. Made for a cookie exchange amd they went first! item not reviewed by moderator and published
This is a simple and delicious recipe. I don't understand how some cooks can't get it right. Please watch the video, it's not rocket science! ;) item not reviewed by moderator and published
Easy and good. Love the comments from people who substitute ingredients and then wonder why the recipe stinks. item not reviewed by moderator and published
any thoughts as to whether or not this recipe would work using kosher "gelatin"? I'm using Lieber's, which is primarily made out of carrageenan, and it doesn't seem to be working so well- it's taking forever to whip up to the gummier consistency I'm expecting. item not reviewed by moderator and published
I have made these many times now, mostly for roasting over the campfire, and they are awesome! This time around, I added about 1/2 ounce of dark rum and the seeds from half a vanilla bean and they are out of this world. item not reviewed by moderator and published
I tried making these. I'm vegetarian so I use agar agar instead of gelatin. From previous experience he agar agar blooms better in warm water, other than that i have followed he recipe as close as i possibly can and it sill turns out this gooey mess that i cant get to fluf for he life of me! I miss these heavenly little clouds of greatness and I cant seem to make it work. Is there anyone that can help? thanks! item not reviewed by moderator and published
I keep Biblical kosher, and use 100% pure beef gelatin for homemade marshmallows - there is no functional difference from any other (except it is clean!) Back in the day, Knox gelatin was always made from beef (remember the cute little calf picture on it?). Several years ago, I spoke with someone at the company that makes Knox gelatin and they confirmed they use "whatever is cheapest, and that is always pork nowadays". Yay for clean gelatin. :-) Hope this helps. item not reviewed by moderator and published

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