Homemade Marshmallows
Homemade marshmallows are a sweet treat that can elevate any dessert, from hot cocoa to s’mores. These fluffy, pillowy delights offer a fresh taste and texture that is simply unmatched.
Servings: 12 servings
Equipment
- Mixing Bowl
- Saucepan
- Candy Thermometer
- Electric Mixer
- Baking Dish
Ingredients
Ingredients
- 1 cup Water, divided This acts as the primary liquid for dissolving the sugar.
- 2 cups Granulated sugar Provides sweetness and structure.
- 1 cup Light corn syrup Adds sweetness and prevents crystallization.
- 1 tablespoon Pure vanilla extract Enhances the overall taste and aroma.
- 2 tablespoons Powdered sugar Used for dusting to prevent sticking.
- 2 tablespoons Cornstarch Helps absorb moisture and keeps marshmallows from sticking.
- 1/2 teaspoon Salt Balances sweetness and enhances flavors.
- 1 1/2 tablespoons Unflavored powdered gelatin Provides structure and chewy texture.
Instructions
- Prepare the pan: Grease a 9x13-inch baking dish and dust with powdered sugar and cornstarch.
- Bloom the gelatin: Combine 1/2 cup of cold water with gelatin and let it sit for 5-10 minutes.
- Cook the sugar mixture: In a saucepan, combine remaining water, sugar, corn syrup, and salt. Heat until dissolved, then boil to 240°F.
- Add the bloomed gelatin: Stir the gelatin mixture into the hot sugar mixture until dissolved.
- Whip the mixture: Transfer to a mixing bowl, add vanilla, and whip until thick and glossy.
- Transfer to the prepared pan: Pour the mixture into the baking dish and smooth the top.
- Set the marshmallows: Allow to set at room temperature for at least 4 hours or overnight.
- Cut and dust: Dust a surface with powdered sugar and cornstarch, turn out the marshmallow slab, and cut into squares.
- Store or serve: Enjoy immediately or store in an airtight container for up to two weeks.
Notes
Consider adding flavors like citrus zest or using colored food gel for fun variations.