Homemade Marshmallows Recipe
Did you know that it's possible to make marshmallows in the comfort of your own home? You better believe that it's true, and guess what? They taste a heck of a lot better when you make them than when you purchase a bag at the store. It's always a good time for marshmallows and it's a treat that kids and adults alike love. In the summer, they're essential for campfire s'mores, and in the colder months, they are great in hot chocolate. And let's be honest ... all-year-round, marshmallows are good in Rice Krispies treats or just by themselves!
Recipe developer Stephanie Rapone whipped up these tasty marshmallows in no time and luckily, she's sharing her recipe with us. "I've been making homemade marshmallows for over 10 years and it always wows people," Rapone raves. "They aren't aware it's something you can make at home, or that you can make different flavors (peppermint is my favorite), and they are just pillowy and amazing. The fact that you can make something so quickly and easily that blows people away is fun."
Gather the ingredients for these homemade marshmallows
Ready to make some homemade marshmallows? If so, you will need to pick up a few items from the grocery store. Double-check at home for ingredients you may already have before heading out. Once you are at the store, start by grabbing nonstick spray and a few envelopes of unflavored powdered gelatin.
You'll need granulated sugar and light corn syrup from the baking aisle, as well as a dash of salt. Next, get some vanilla bean paste. If you want to make flavored marshmallows instead, Rapone indicates some alternatives. Make peppermint marshmallows using peppermint extract instead of the vanilla bean paste, or chocolate marshmallows using chocolate extract instead of vanilla. Finally, you'll need some powdered sugar.
Spray the pan and sprinkle it with powdered sugar
Now that you have all of your ingredients, it's time to get started! First, take out an 8x8-inch baking pan and spray it with nonstick cooking spray. Sift ½ a cup of powdered sugar through a mesh sieve into the pan. Shake or tap the pan to evenly distribute the sugar along the bottom and the sides.
Then, take out a stand mixer with a whisk attachment. Add ½ a cup of cold water and the gelatin to the bowl and allow the mixture to bloom. "Blooming gelatin is similar in concept to blooming yeast — it's been dehydrated in the envelope, so you are just letting it come back to life with some water," Rapone shares.
Add the marshmallow ingredients to a saucepan
Grab a medium-sized saucepan and pour in the granulated sugar first. Next, toss in the corn syrup, salt, and another ½ cup of cold water, stirring everything to combine. Then, insert a candy thermometer and turn the heat on your range to medium-high. As you heat the mixture, swirl the pan continuously until the contents reach 240 F. It should take about 10 minutes for the liquid to come to temperature.
Mix the gelatin and vanilla bean together
Head back to your mixer and turn it to a low speed. Once it's running, slowly pour the hot sugar syrup into the gelatin mixture. Once the gelatin dissolves, add the vanilla bean paste. If you are opting to make peppermint or chocolate marshmallows instead, add those extracts in place of the vanilla bean.
Crank the mixer up to high and let it whip the contents for about 10 minutes. Once the mixture turns fluffy and white, pour it into the prepared baking pan and spread it out evenly. Rapone recommends spraying your spatula with nonstick spray so the marshmallow doesn't stick.
Let the marshmallows sit to set
Once the marshmallow mixture is in the tray, let it sit at room temperature for about 4 hours, uncovered. "During the resting period, the marshmallows are just setting up. They need this time to 'set', just like jello needs time to set in the fridge," Rapone says and adds, "You can also set them in the fridge for 2 hours, but I prefer room temperature, as I think the texture is smoother."
After the time is up, sift the remaining powdered sugar through a mesh sieve onto your work surface. Using a knife, loosen the edges of the marshmallow and then carefully dump the block from the pan onto the work surface.
Cut the marshmallows and enjoy
Coat a sharp knife with nonstick spray and use it to cut the marshmallows into cubes. Make sure to cover the sides of the marshmallows in powdered sugar. "These are great with hot cocoa or coffee, or cut [them] up smaller [for] a holiday candy platter," Rapone suggests. "They keep a long time — at least three weeks in an airtight container at room temperature."
Another idea? S'mores! "I actually like to make a s'mores version where I do a graham cracker crust, the marshmallow on that, and then drizzle melted chocolate over the top," Rapone says. There's no shortage of ways to enjoy these delicious homemade marshmallows.
- nonstick spray
- 3 envelopes (2 ½ tablespoons) unflavored powdered gelatin
- ½ cup cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 2 teaspoons vanilla bean paste*
- ½ cup powdered sugar, for dusting
- *If preferred, use 2 teaspoons of peppermint or chocolate extract instead.
- Spray an 8x8-inch baking pan with nonstick spray.
- Sift about ¼ cup of powdered sugar through a mesh sieve into the pan. Shake or tap the pan to evenly distribute the sugar along the bottom and sides.
- In a stand mixer with a whisk attachment, add ½ a cup of cold water and the gelatin. Allow the gelatin to bloom while you make the sugar syrup.
- In a medium saucepan, add the granulated sugar, corn syrup, salt, and another ½ cup of water, stirring until combined.
- Insert a candy thermometer into the saucepan and turn the stove heat to medium-high.
- Heat, swirling every minute until the mixture reaches 240 F. Do not stir, instead just swirl the pan to move the mixture. It should take about 10 minutes to come to temperature.
- Turn the mixer to a low speed, and while it's running, slowly pour the hot sugar syrup into the gelatin.
- Once the gelatin has dissolved, add the vanilla bean paste. (If you are using a different flavoring, add it here)
- Turn the mixer to high and let it whip for about 10 minutes. Once the mixture is fluffy and totally white, pour it into the prepared pan and spread it evenly. (Tip: Spray your spatula with nonstick spray.)
- Let the marshmallows sit at room temperature for 4 hours, uncovered.
- Sift ¼ cup of powdered sugar through the mesh sieve onto your work surface.
- Loosen the edges of the marshmallows with a knife and carefully dump the marshmallow block from the pan onto the work surface.
- Spray a sharp knife with nonstick spray and cut the marshmallows into cubes.
- Coat the cut sides of the marshmallows in the powdered sugar.
- Store the marshmallows in an airtight container at room temperature.
| Calories per Serving | 153 |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 39.0 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 38.8 g |
| Sodium | 78.9 mg |
| Protein | 1.0 g |
