Discover the joy of making your own marshmallows at home with this simple yet rewarding recipe. These fluffy, pillowy treats are perfect for snacking, adding to hot chocolate, or using in your favorite dessert recipes. Once you taste these homemade delights, you'll never want store-bought marshmallows again.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Setting Time: 4 hours
- Total Time: 4 hours 35 minutes
Servings and Serving Size
- Servings: 24 marshmallows
- Serving Size: 1 marshmallow
Nutritional Information (per serving)
- Calories: 80
- Protein: 1g
- Carbohydrates: 20g
- Fat: 0g
- Fiber: 0g
- Sugar: 15g
Ingredients
- For the marshmallows:
- 3 packets (21g) unflavored gelatin
- 1 cup (240ml) cold water, divided
- 1 1/2 cups (300g) granulated sugar
- 1 cup (240ml) light corn syrup
- 1/4 tsp salt
- 1 tbsp vanilla extract
- For the coating:
- 1/2 cup (60g) powdered sugar
- 1/2 cup (60g) cornstarch
Method of Preparation
- In the bowl of a stand mixer, combine the gelatin and 1/2 cup (120ml) of cold water. Allow it to sit and bloom while you prepare the syrup.
- In a medium saucepan, combine the granulated sugar, corn syrup, remaining 1/2 cup (120ml) of water, and salt.
- Heat over medium heat, stirring until the sugar is dissolved.
- Increase the heat to high and bring the mixture to a boil. Cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
- With the mixer on low speed, carefully pour the hot syrup into the gelatin mixture.
- Gradually increase the mixer speed to high and whip for about 10-15 minutes, or until the mixture is thick and fluffy. Add the vanilla extract during the last minute of whipping.
- While the marshmallow mixture is whipping, grease a 9x13-inch baking dish and dust it with a mixture of powdered sugar and cornstarch.
- Pour the whipped marshmallow mixture into the prepared pan, using a spatula to spread it evenly.
- Dust the top with more of the powdered sugar and cornstarch mixture.
- Allow the marshmallows to set at room temperature for at least 4 hours, or overnight.
- Once set, turn the marshmallows out onto a cutting board.
- Use a sharp knife or pizza cutter dusted with the powdered sugar and cornstarch mixture to cut the marshmallows into squares.
- Toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture to coat all sides.
Tips for Culinary Success
- Ensure your syrup reaches the correct temperature for the best marshmallow texture.
- Use a stand mixer for whipping the marshmallow mixture to achieve maximum fluffiness.
- For flavored marshmallows, add different extracts or a few drops of food coloring during the last minute of whipping.
Frequently Asked Questions (FAQs)
Can I make these marshmallows without corn syrup?
- Yes, you can substitute corn syrup with an equal amount of honey or a homemade sugar syrup.
How long do homemade marshmallows last?
- Store in an airtight container at room temperature for up to 2 weeks.
Can I use these marshmallows in recipes that require melting?
- Absolutely! Homemade marshmallows melt beautifully and can be used in any recipe that calls for melted marshmallows.
Experience the soft, melt-in-your-mouth texture of homemade marshmallows with this easy recipe. Whether enjoyed on their own, in hot chocolate, or as part of your favorite dessert, these marshmallows are sure to bring a touch of homemade magic to your day.