Homemade Marshmallows
Why would anyone make homemade marshmallows when it’s so easy to buy them in the grocery store? All you need to do is try these and you will understand…soft, billowy, melt-in-your-mouth deliciousness!
There’s really nothing like homemade marshmallows. I even did a taste test (store-bought vs homemade) and the homemade goodies won hands down!!
I love that you can make any flavor you can dream of. All it takes is a little food coloring and extract. I decided to make raspberry, mint, orange and vanilla marshmallows.
You can also switch the size of the pan you use to make them thicker or thinner, as you can see in my pics.
You might think that making these marshmallows is difficult or time-consuming, but I’m here to tell you that’s not so! The only difficulty is that they need to sit, preferably overnight, to firm up, and it’s difficult because it’s hard to not eat them up immediately!
You begin by combining water and gelatin in the bowl of a stand mixer and letting it sit for the gelatin to soften. While it’s softening, combine the remaining water with sugar, corn syrup and salt. Bring it to a boil.
The next step is to SLOWLY pour the hot syrup into the gelatin mixture while beating on low. You need to be careful to stream it right against the inside of the bowl so that it doesn’t splash and spray if it hits the beater. Once all the syrup is poured in, turn the mixer to high and let it go for about 10 minutes.
At this point, add any flavorings and gel colors, if you are using them. That’s about all there is to it!
Pour the marshmallow into a prepared pan and let it sit overnight, if possible.
I decided to make small-batch marshmallows as I wanted to try many different flavors, but feel free to double the recipe and make it in an 8×8-inch pan or 9×9-inch pan.
When you are ready to cut them, sprinkle powdered sugar all over your work surface. Gently dump the marshmallow out of the pan. Cover the marshmallow with more powdered sugar and slice it into 8 large pieces. Dip the knife into the powdered sugar to ensure that the knife doesn’t stick to the candy.
Once cut, dip each cut edge into powdered sugar to keep the pieces from sticking together.
It seems like it might be tricky, but these are really very easy to make! You can also toast them with a kitchen torch for s’mores!
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Homemade Marshmallows
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 6 tbsp water, divided
- 1 packet (2 1/2 teaspoons) unflavored gelatin powder
- 3/4 cup granulated sugar
- 1/3 cup light (clear) corn syrup
- pinch of salt
- 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
- 3/4 cup powdered sugar
Instructions
In a large bowl, add 3 tablespoons of water and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
Meanwhile, in a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring for two minutes.
Slowly begin to stream the sugar syrup into the gelatin mixture while constantly beating with a stand mixer on low. Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time. Turn the speed to high and beat the mixture for 10 minutes.
Stir in the vanilla extract or vanilla bean seeds and mix until combined.
Spread the mixture into a 9 x 5″ loaf pan that has been lined with greased very well with either cooking spray, butter or oil. Let the mixture set uncovered for at least 3 hours.
When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and cover with powdered sugar. Slice into 8 large marshmallows while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days .
Chef’s Notes:
You can make wonderful flavored marshmallows by following the instructions below…
Orange or Lemon Marshmallows: In the place of vanilla extract, add 1/2 tsp of orange/lemon extract and 1 drop of orange/yellow gel food coloring.
Mint Marshmallows: In the place of vanilla extract, add 1/2 tsp of peppermint or spearmint extract plus 1 drop of green gel food coloring.
Raspberry Marshmallows: In a saucepan over medium heat, warm 2 tablespoons raspberry jam until it becomes runny, about 3 minutes. Remove from heat and strain through a fine mesh sieve. Add the purée and one drop of red food coloring when you stir in the vanilla extract.
If you want richer tones of marshmallows, add an extra drop or two of food coloring.
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