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Homemade Marshmallows Recipe

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This recipe shows you how to make soft, fluffy homemade marshmallows from scratch using gelatin, sugar syrup, and vanilla. Perfect for snacking or adding to hot chocolate, these marshmallows are coated with a dusting of confectioners’ sugar and cornstarch to prevent sticking.

Ingredients

Scale

Coating

  • 1 cup confectioners’ sugar, sifted (for dusting)
  • 5 tablespoons cornstarch (for dusting)

Gelatin Mixture

  • 1 cup water, divided
  • 2 envelopes (¼-ounce each) unflavored gelatin

Syrup Mixture

  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 2 pinches salt
  • 2 1/4 teaspoons vanilla extract

Instructions

  1. Prepare pan: Grease a 9-inch square baking pan with nonstick spray or a thin layer of oil. Dust the pan with a mixture of sifted confectioners’ sugar and cornstarch to make removing the marshmallows easier once set.
  2. Bloom gelatin: Pour 1/2 cup of water into the bowl of an electric mixer. Evenly sprinkle the two envelopes of unflavored gelatin over the water and allow it to sit for about 10 minutes until it blooms and becomes gelatinous.
  3. Boil syrup: In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, light corn syrup, and salt. Heat over medium while stirring until sugar dissolves. Then stop stirring and continue to boil until the mixture reaches 240°F on a candy thermometer. Remove from heat immediately to prevent overcooking.
  4. Combine syrup and gelatin: With the mixer running on low speed, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin to avoid splattering and to ensure even mixing.
  5. Whip mixture: Once all the syrup is added, increase the mixer speed to high and whip for 3 to 5 minutes. The mixture should become thick, fluffy, and nearly triple in volume, forming thick ribbons when the whisk is lifted. Add the vanilla extract and mix for another minute to incorporate.
  6. Set marshmallows: Transfer the marshmallow mixture into the prepared pan, smoothing the top using a greased spatula or oiled hands (be careful as the mixture will be hot and sticky). Let it sit at room temperature for at least 4 hours until firm and set.
  7. Cut squares: Dust a cutting board with the confectioners’ sugar and cornstarch mixture. Turn the marshmallow slab out onto the board. Using a lightly oiled knife, cut the marshmallows into desired squares. Toss the cut marshmallows in additional dusting powder to prevent sticking, then store them in an airtight container.

Notes

  • For best results, use a candy thermometer to monitor the syrup temperature accurately.
  • Make sure to allow the marshmallows to set fully at room temperature; refrigerating can make them overly firm and sticky.
  • Store marshmallows in an airtight container at room temperature for up to 2 weeks.
  • You can add different extracts or food coloring to customize flavors and colors.
  • Dusting the pan and marshmallows well prevents sticking and ensures easy handling.

Keywords: homemade marshmallows, marshmallow recipe, candy, sweet, gelatin dessert

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