Description
These homemade marshmallows are soft, fluffy, and melt-in-your-mouth delicious. They’re a far cry from store-bought marshmallows and are perfect for hot chocolate, s’mores, or just snacking.
Ingredients
Units
Scale
- 1/3 cup (40g) confectioners’ sugar
- 3 tablespoons (24g) cornstarch
- 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
- 1 cup (240ml) cold water, divided
- 1 cup (325g) light corn syrup
- 1 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions
- Prepare Pan: Generously spray a 9×13 inch glass or ceramic baking pan with nonstick cooking spray. Sift confectioners’ sugar and cornstarch together and lightly dust the pan. Set the remaining sugar/cornstarch mixture aside.
- Soften Gelatin: In the bowl of a stand mixer fitted with a whisk attachment (or a large bowl if using a handheld mixer), combine gelatin and ½ cup cold water. Whisk on low speed for 1 minute. Let sit while you cook the syrup.
- Cook Syrup: In a 3-quart heavy-duty saucepan, combine the remaining ½ cup water, corn syrup, granulated sugar, and salt. Stir over medium heat until sugar dissolves. Attach a candy thermometer. Brush down the sides of the pan with a water-moistened pastry brush to prevent crystallization.
- Reach Soft Ball Stage: Cook the syrup without stirring until it reaches 235-240°F (113-116°C) on a candy thermometer (soft ball stage). Remove from heat and let sit for 5 minutes.
- Whip Marshmallow: Turn the mixer on low speed and slowly pour the hot syrup into the gelatin mixture. Gradually increase to high speed and whip for 10-15 minutes, or until thick, white, and shiny. During the last minute, add vanilla extract.
- Pour and Set: Pour the marshmallow mixture into the prepared pan and smooth the top. Let sit uncovered at room temperature for at least 6 hours, or up to 48 hours.
- Cut Marshmallows: Once firm, cover a surface with parchment paper and liberally sprinkle with the remaining cornstarch/sugar mixture. Loosen the marshmallow from the pan and invert it onto the prepared surface. Peel away the pan.
- Cut and Coat: Cut the marshmallow into 1.5-inch squares, coating the knife with cornstarch/sugar mixture as needed. Running the blade under hot water and wiping dry also helps. Roll the edges of the marshmallows in the cornstarch/sugar mixture.
- Store: Store in an airtight container at room temperature with parchment paper between layers for up to 2 weeks.
Notes
- Pan: A glass or ceramic pan is recommended.
- Candy Thermometer: A candy thermometer is essential for accurate temperature readings.
- Whipping: Whipping time may vary depending on the mixer.
- Cutting: Coating the knife with cornstarch/sugar mixture helps prevent sticking.
- Storage: Store in a cool, dry place.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 500kcal
- Sugar: 10g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 12g
- Protein: 0g
- Cholesterol: 1g