Homemade Marshmallows

Medium


45mins


Makes 100+ Marshmallows

Best Enjoyed With:

Top off a cup of hot our Bittersweet Drinking Chocolate with a batch of your own homemade marshmallows.
Follow this recipe to create fluffy whites perfect for those cold winter nights.

INGREDIENTS

Vegetable oil or spray for pan

3 x ¼ oz. envelopes of unflavored gelatin

1 cup Water (total)

1 cup light corn syrup

1 ½ cups Sugar, granulated

¼ teaspoon salt

2 teaspoons vanilla extract*

corn starch

 

NOTES:

*If you have access to vanilla beans, substitute one vanilla bean split lengthwise

A stand mixer is ideal for this as it has to beat for 10-12 minutes

Special equipment:
Candy thermometer, parchment or foil

PAN SIZE: 9”x13” square pan

RECIPE

  • Line the pan with parchment paper or foil
  • Lightly coat the pan with vegetable oil or spray, set aside
  • In the bowl of your stand mixer, add ½ cup water
  • Sprinkle the gelatin over the water, stir briefly to make sure it’s combined
  • Let the gelatin mixture rest for 15 minutes as you make the sugar syrup
  • In a heavy 3 quart saucepan, combine ½ cup water, corn syrup, sugar and salt
  • Insert your candy thermometer into the saucepan
  • If using vanilla bean, insert the split bean and boil with the sugar syrup.
  • Once the sugar has reached a boil, remove the beans with tongs (if using beans,) and then turn heat down to medium.
  • Boil on medium heat until the thermometer reads 240 degrees F, then remove from heat
  • Attach the bowl with the gelatin mixture to the stand mixer and affix the whisk attachment
  • With the mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mix
  • Once all of the syrup is added, increase speed to high
  • Continue to whip until the mixture is thick and the outside of the bowl is lukewarm
  • This should take approx. 10-12 minutes and the marshmallow should cling to the whisk
  • The marshmallow mixture should form a thick ribbon when the whisk is lifted out
  • Beat in the vanilla - if using beans, you've already added them and you can skip this step
  • Pour into the prepared pan and smooth with a lightly oiled offset spatula
  • Let it cool at least four hours or overnight
  • Once cooled, lightly cover a cutting board with corn starch
  • Loosen the marshmallows and flip onto the cutting board
  • Cuts into about 100+ bite-sized pieces. You can use a cookie cutter for fun shapes.
  • Sift or Coat with a thin layer of cornstarch to prevent sticking.

Have fun and customize this recipe with your own variations. Some suggestions, add a teaspoon of cinnamon powder for Cinnamon Spice Marshmallows, or add a drop of red food coloring and a splash of mint oil for Peppermint Pink Marshmallows.

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