homemade marshmallows
Homemade marshmallows are pillowy soft, fluffy, and so darn creamy. You can’t beat the melt-in-your-mouth texture and rich vanilla bean flavor!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 16
- Category: Candy
- Method: Mixer
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup (8 oz) cold water, divided
- 2 tsp vanilla extract and/ or 1 vanilla bean, seeds scraped
- 3/4 oz unflavored gelatin powder (2 tbsp + 3/4 tsp, or 3 1/4-oz envelopes)
- 1 3/4 cup (350g) granulated sugar
- 1/2 cup (5 1/2 oz) light corn syrup
- 1/4 tsp kosher salt
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Lightly butter an 8-inch x 8-inch baking pan and line it with a parchment paper sling; butter the parchment.
- Place 1/2 cup water and vanilla extract (if using) in the bowl of a stand mixer fitted with a whisk attachment. Stir gelatin into the water and let sit, undisturbed, to bloom and soften. If using a vanilla bean, scrape the seeds out of the pod and transfer to the blooming gelatin (don’t stir them in).
- Combine remaining 1/2 cup water, sugar, corn syrup, and kosher salt in a medium heavy-bottomed saucepan over medium-low heat. Cook, stirring occasionally, until sugar is dissolved. Brush down sides with a wet pastry brush, if needed, to wash off stray sugar crystals.
- Increase heat to medium-high and cook, without stirring, until an instant-read thermometer registers 250°F, about 5 minutes. Remove from heat and let cool to 220°F, another 5 minutes or so.
- Turn mixer on low and, with the mixer running, slowly pour in hot sugar syrup to melt the gelatin. Increase speed to medium-high and whip until fluffy, tripled in volume, and very thick, about 10 minutes.
- Pour into prepared pan and smooth into an even layer. Cover loosely with foil and let it sit undisturbed until completely set, about 2 hours in the refrigerator or 8 hours at room temperature.
- In a medium bowl, whisk together powdered sugar and cornstarch.
- Dust the top of the marshmallow and a large cutting board with powdered sugar mixture. Invert the marshmallows onto the board, peel off the parchment paper, and cut into squares. Dust cut edges with the powdered sugar mixture to prevent marshmallows from sticking and wash the knife every few cuts if needed.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 2-inch marshmallow
- Calories: 121
- Sugar: 30g
- Sodium: 29mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1.1g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/homemade-marshmallows/