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Homemade Marshmallows Recipe

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4 from 9 reviews

Homemade Marshmallows are a delightful treat that completely redefine this classic sweet. Soft, fluffy, and bursting with pure vanilla flavor, these marshmallows are far superior to store-bought versions. Perfect for gifting, enhancing s’mores, or adding to hot cocoa, they offer a wonderful homemade touch to your desserts.

Ingredients

Gelatin Mixture

  • 3 envelopes unflavored gelatin (0.25 ounces each)
  • ¾ cup water, divided

Syrup Mixture

  • ⅔ cup light corn syrup
  • 2 cups white sugar
  • ¼ cup water

Flavoring and Coating

  • 1 tablespoon pure vanilla extract
  • ¼ cup cornstarch
  • ¼ cup confectioners’ sugar

Instructions

  1. Prepare Baking Dish: Line a 9×9 inch baking dish with plastic wrap, then spray it with non-stick cooking spray. Spray another piece of plastic wrap and set it aside to cover the marshmallows later.
  2. Soak Gelatin: Place ½ cup of water into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle the gelatin over the water and let it soak while you prepare the syrup.
  3. Cook Sugar Syrup: Combine ¼ cup water, light corn syrup, and white sugar in a saucepan. Bring the mixture to a boil over medium heat and continue boiling hard for 1 minute to achieve the proper syrup consistency.
  4. Combine and Whip: Carefully pour the hot syrup into the soaked gelatin mixture. Using the electric mixer on high speed, beat for 12 minutes or until the mixture becomes fluffy and forms stiff peaks. Add the vanilla extract and mix just until combined.
  5. Set the Marshmallows: Pour the whipped marshmallow mixture into the prepared baking dish. Use a greased spatula to smooth the surface evenly. Cover with the sprayed piece of plastic wrap, pressing gently to seal.
  6. Rest and Cure: Let the marshmallows rest at room temperature for 4 hours or preferably overnight to set firmly.
  7. Cut and Coat: Mix together cornstarch and confectioners’ sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow slab into strips, then into 1-inch squares. Lightly dredge each marshmallow piece in the cornstarch-sugar mixture to prevent sticking.
  8. Store Properly: Place the coated marshmallows into an airtight container for storage to keep them fresh and soft.

Notes

  • Use a kitchen candy thermometer for precise syrup temperature if available for best results.
  • Ensure the gelatin is fully dissolved and the syrup is hot enough to achieve the perfect marshmallow texture.
  • Store marshmallows in an airtight container at room temperature for up to two weeks.
  • Lightly oil your knife or scissors before cutting to prevent sticking.
  • For flavored variations, replace or add extracts as desired, but add only after the whipping step.

Find it online: https://recipeplenty.com/homemade-marshmallows-recipe/