Homemade Marshmallows. I have been working on these for over a month now. When I finally succeeded, there were so many responses on Instagram from other home cook’s saying “you can DO that?!” The answer is a big YES. AND it is easy, and damn sure worth it. There is no artificial taste like the popular bagged marshmallows. I even took them with me camping to be absolutely sure they can be toasted perfectly (they can!) These homemade marshmallows are so gooey, sweet, have amazing vanilla flavor, and will be your new favorite thing to do with kids or for yourself. PLUS I have these insane S’mores Brownies to use them for.
Let’s start: The Home Cook’s guide to Homemade Marshmallows. Ten times better than the real thing!
INGREDIENTS YOU WILL NEED:
- Candy Thermometer : I personally love this one because you can also use it for meat!
- 8×8 glass dish or baking dish
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- Nonstick Cooking Spray
- 3 packets unflavored gelatin (1/4 oz)
- 1 cup ice water
- 1 cup white sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
STEP ONE: PREP
We are going to start by quickly whisking the powdered sugar & cornstarch together in a small bowl. Lightly spray your 8×8 dish with cooking spray. Sprinkle corn starch mixture into the dish and shake it around until it is covering the bottom and the sides. This part is a little messy! You will have half or a little more than half left, set it aside for the end.
STEP TWO: BLOOM GELATIN
In a standing mixer bowl, add 1/2 cup of the ice water. Then dump all of the gelatin into the water. Whisk so it is completely incorporated. This is now going to bloom and soften the gelatin. PS. Apparently, some people can smell gelatin and some can’t. I am one of the people who can, and I personally think it smells completely disgusting! Do not let this deter you, it will fade and then the marshmallows will still change your life.
STEP THREE: MAKE SUGAR SYRUP
In a small saucepan, add the sugar, corn syrup, salt & other 1/2 cup water. Gently stir everything until some of the water is combined, and then stop stirring completely. Set the heat to medium-low and let the mixture cook without stirring. This is when you will need your candy thermometer. You want the sugar mixture to reach 240°. For me, this takes almost exactly 10 minutes. Start checking at about 8 minutes. When it reaches 240°, pour the (very hot) syrup into the gelatin. It will bubble up! Attach your whisk attachment, and beat on low speed for 2 minutes. Then gradually switch to high speed. Let whisk for 10-15 more minutes until the mixture is white, marshmallowy, and forms a really thick ribbon.
STEP FOUR: LET MARSHMALLOW REST
Lower the speed, add your vanilla & beat until the vanilla is incorporated. Now, grab your baking dish with sugar mixture. Wet your hands & rubber spatula. With wet hands or spatula, scoop out all of the marshmallow mixture, and add it to the baking dish. You will see that wet hands make it ten times easier to work with! Wet your hands again if need be, and mold the marshmallow into the baking dish. Sprinkle more cornstarch mixture all over the top of the marshmallow. Let sit, uncovered on the counter, for 4 hours or overnight. Use the remaining cornstarch mixture for when your marshmallow is set.
Wet your knife to cut the marshmallows however you’d like! I like classic squares, but get creative. Dust the sides with extra powdered sugar or the corn starch mixture. Store layered in parchment in a container or ziplock, and use however you’d like: Rice Krispy Treats, S’mores, Hot Chocolate or even brownies.
How To: Homemade Marshmallows
- 8 x 8 baking dish
- Candy/Meat Thermometer
- Stand Mixer
- 1/4 cup Powdered Sugar
- 1/4 cup Cornstarch
- Nonstick Cooking Spray
- 3 packets Unflavored Gelatin 1/4 oz
- 1 cup Ice Water
- 1 cup White Sugar
- 1 cup Light Corn Syrup
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- Prep the Baking Dish: Whisk powdered sugar and cornstarch together in a bowl. Spray baking dish with nonstick spray and then cover it in half of the powdered sugar mixture. Shake it around so it covers all the sides and bottom.
- Bloom Gelatin: In a standing mixer, add 1/2 cup ice water. Empty all gelatin packets into the cold water. Whisk so it is completely incorporated. This is now going to bloom and soften the gelatin. Let it sit while you do the next step.
- Make Sugar Syrup: In a small saucepan, add sugar, corn syrup, salt & other 1/2 cup water. Gently stir everything until some of the water is combined, and then stop stirring completely. Set the heat to medium-low and let the mixture cook without stirring. This is when you will need your candy thermometer. Sugar mixture should reach 240°. For me, this takes almost exactly 10 minutes. Start checking at about 8 minutes. When it reaches 240°, pour the (very hot) syrup into the gelatin. Beat on low speed for 2 minutes, then gradulaly switch to high speed. Beat 10-15 more minutes until the mixture is white, marshmallowy, and forms a really thick ribbon.
- Let Marshmallow Rest: Lower the speed, add vanilla & beat until the vanilla is incorporated. Now, grab your baking dish with powdered sugar mixture. Wet your hands. With wet hands, scoop out all of the marshmallow & add it to the baking dish. Wet hands again if need be, and press the marshmallow into the baking dish. Cover the top of marshmallow with the rest of the powdered sugar mixture. Let sit, uncovered on the counter, for 4 hours or overnight.