Homemade Marshmallows
Homemade Marshmallows
Ingredients
For the Marshmallows
- 1/2 cup water, room temperature
- 3 packets unflavored gelatin
- 1/4 cup water
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla bean paste, or vanilla extract
For Dusting and Pan Preparation
- 1 teaspoon cooking oil, or cooking spray, as needed
- 1 sheet parchment paper
- 1/2 cup powdered sugar, plus more for dusting
Instructions
- 1
In a large stand mixer bowl, combine 1/2 cup of room temperature water with the 3 packets of unflavored gelatin. Stir briefly to ensure the gelatin is fully hydrated, then set aside to bloom.
⏱️ 5 min
- 2
In a medium saucepan, combine 1/4 cup of water, 1 1/2 cups of granulated sugar, and 1/2 cup of light corn syrup. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
⏱️ 5 min
- 3
Continue to cook the sugar syrup without stirring until it reaches 240°F on a candy thermometer. This typically takes about 10 minutes once boiling.
⏱️ 10 min•🌡️ 240
- 4
With the stand mixer running on low speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin mixture. Be careful as the syrup is very hot.
⏱️ 2 min
- 5
Once all the syrup is added, increase the mixer speed to high. Add the vanilla bean paste. Continue to whisk the mixture until it becomes thick, opaque white, and fluffy, forming stiff peaks. This usually takes about 10-12 minutes.
⏱️ 12 min
- 6
While the marshmallow mixture is whipping, lightly grease a 9x13 inch baking dish with cooking oil or spray. Line the greased dish with parchment paper, ensuring the paper extends up the sides of the pan. Generously dust the bottom and sides of the parchment paper with powdered sugar to prevent sticking.
⏱️ 3 min
- 7
Pour the whipped marshmallow mixture into the prepared baking dish, scraping as much as possible from the mixing bowl. Lightly wet your hands with water to prevent sticking, and gently press the marshmallow mixture down evenly into the pan.
⏱️ 3 min
- 8
Dust the top surface of the marshmallow mixture generously with more powdered sugar. Allow the marshmallow to set at room temperature for 6 to 7 hours or overnight until firm.
⏱️ 420 min
- 9
Once fully set, remove the marshmallow slab from the dish using the parchment paper. Place the slab on a cutting board and cut it into desired shapes (e.g., 1-inch cubes).
⏱️ 5 min
- 10
Dust the cut sides of the marshmallows with additional powdered sugar to prevent them from sticking together. The homemade marshmallows are now ready to eat. For an enhanced experience, toast them lightly with a kitchen torch until caramelized.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Marshmallows
Ingredients
For the Marshmallows
- 1/2 cup water, room temperature
- 3 packets unflavored gelatin
- 1/4 cup water
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla bean paste, or vanilla extract
For Dusting and Pan Preparation
- 1 teaspoon cooking oil, or cooking spray, as needed
- 1 sheet parchment paper
- 1/2 cup powdered sugar, plus more for dusting
Instructions
- 1
In a large stand mixer bowl, combine 1/2 cup of room temperature water with the 3 packets of unflavored gelatin. Stir briefly to ensure the gelatin is fully hydrated, then set aside to bloom.
⏱️ 5 min - 2
In a medium saucepan, combine 1/4 cup of water, 1 1/2 cups of granulated sugar, and 1/2 cup of light corn syrup. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
⏱️ 5 min - 3
Continue to cook the sugar syrup without stirring until it reaches 240°F on a candy thermometer. This typically takes about 10 minutes once boiling.
⏱️ 10 min•🌡️ 240 - 4
With the stand mixer running on low speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin mixture. Be careful as the syrup is very hot.
⏱️ 2 min - 5
Once all the syrup is added, increase the mixer speed to high. Add the vanilla bean paste. Continue to whisk the mixture until it becomes thick, opaque white, and fluffy, forming stiff peaks. This usually takes about 10-12 minutes.
⏱️ 12 min - 6
While the marshmallow mixture is whipping, lightly grease a 9x13 inch baking dish with cooking oil or spray. Line the greased dish with parchment paper, ensuring the paper extends up the sides of the pan. Generously dust the bottom and sides of the parchment paper with powdered sugar to prevent sticking.
⏱️ 3 min - 7
Pour the whipped marshmallow mixture into the prepared baking dish, scraping as much as possible from the mixing bowl. Lightly wet your hands with water to prevent sticking, and gently press the marshmallow mixture down evenly into the pan.
⏱️ 3 min - 8
Dust the top surface of the marshmallow mixture generously with more powdered sugar. Allow the marshmallow to set at room temperature for 6 to 7 hours or overnight until firm.
⏱️ 420 min - 9
Once fully set, remove the marshmallow slab from the dish using the parchment paper. Place the slab on a cutting board and cut it into desired shapes (e.g., 1-inch cubes).
⏱️ 5 min - 10
Dust the cut sides of the marshmallows with additional powdered sugar to prevent them from sticking together. The homemade marshmallows are now ready to eat. For an enhanced experience, toast them lightly with a kitchen torch until caramelized.
⏱️ 5 min