How to Make Homemade Marshmallows
Spoil yourself with this homemade sweet treat.
Homemade marshmallows may take a little time and finesse to prepare, but their fabulous flavor and fluffy texture are well worth the effort. Be warned — once you spoil yourself with the homemade version, you may never go back to store-bought again!
1 Soften Gelatin
Marshmallows get their springy texture from gelatin, which must be softened before use. To do so, place a 1/2 cup of cold water in the bowl of a stand mixer and evenly sprinkle on 3 (1/4 oz. each) envelopes of unflavored gelatin. Allow the mixture to sit and become a gel while you start the next step.
2 Prepare Sugar Syrup
In a saucepan, combine 1 and 1/2 cups of granulated sugar, 1 cup of light corn syrup, 1/2 cup of water, and 1/4 teaspoon of kosher salt. Cook and stir over medium heat until the sugar dissolves. Once dissolved, increase the heat to medium-high and cook until the mixture reaches about 240 degrees on a candy thermometer. Once it’s reached the proper temperature, immediately remove the mixture from the stove to prevent it from overcooking.
3 Combine Gelatin & Sugar Syrup
Fit your mixer with it’s whisk attachment and turn it on a low speed. As it runs, slowly pour your hot sugar syrup into the now-softened gelatin.
4 Whip, Whip, Whip!
Gradually increase the mixer speed to high. Whip your gelatin and sugar combo on a high speed for about 12 to 15 minutes, or until your mixture is bright white, very thick and tripled in volume. Once you notice these changes, add 2 tablespoons of vanilla extract and thoroughly mix it in.
5 Prepare Your Pan
While the marshmallow mixture whips, prepare the pan it will go in. Line a 9x13 inch baking dish with plastic wrap. Coat the plastic wrap with non-stick cooking spray and generously dust the bottom and sides with confectioners' sugar.
6 Pour Into a Pan
Pour your marshmallow mixture into the prepared pan. Use a rubber spatula to spread the mixture around evenly and to smooth it on the top.
7 Dust & Dry
Generously dust the top of your smoothed mixture with confectioners' sugar. Let it stand uncovered and overnight at room temperature to dry.
8 Cut
Dust a large cutting board with confectioners' sugar. Turn your marshmallow pan upside-down on the cutting board and lift off the pan. Peel off the plastic wrap and dust the surface of your marshmallows with confectioner's sugar. Using a sharp knife, cut the marshmallow sheet into 1-inch strips, and then into 1-inch squares. Roll the cut sides of the marshmallows in sugar.
9 Enjoy!
Once cut, your marshmallows will last in an airtight container at room temperature for 3-4 days. If your marshmallows become sticky in the container, remove the lid for a bit and allow them to dry. Float them in a cup of hot chocolate, melt them in a s'more, or eat them on their own.