Marshmallows!

Marshmallows……this homemade recipe is simple to make and so delicious!  They taste like “sweet little clouds.”

Check out my instructional video on these fun treats.

Homemade Marshmallow Recipe

Ingredients:

3 (1/4 oz.) envelopes unflavored gelatin

2 cups granulated sugar

1 cup light corn syrup

1/4 tsp. salt

1 tsp. vanilla extract

1 cup confectioners’ sugar

MOP (Method of Preparation):

Pour 3/4 cup cold water into bowl of a stand mixer.  Sprinkle gelatin over water (bloom).  Attach bowl to mixer and fit with whisk attachment.

In a 3-quart saucepan, boil together granulated sugar, corn syrup, salt and 3/4 cup water over medium-high heat.  Attach a candy thermometer to the side of the saucepan, making sure that the  tip of the thermometer does not touch the bottom of the pan.  Without stirring the sugar mixture, allow it to reach 235*F.   With mixer on low-speed, pour hot sugar mixture into gelatin in a slow steady stream.

Add vanilla to sugar/gelatin mixture.  Carefully increase mixer speed to high and beat until mixture has thickened and cooled, about 5 to 7 minutes.  Line a 13 x 9″ pan with foil.  Sift  2 tablespoons of confectioners’ sugar over bottom of pan.  Pour marshmallow mixture into prepared pan.  Dust top with more confectioners’ sugar. Let sit at room temperature for at least 2 hours.

Lift mixture out of the pan, and turn out onto a cutting board.  Remove foil from underside of the marshmallow slab.  Cut marshmallow piece into 3/4″ slices, roll slices in confectioners’ sugar.  Cut strips into 3/4″ cubes.  Roll cubes in more confectioners’ sugar to coat, and separate them to prevent sticking. Shake marshmallows in a strainer to remove excess sugar.  Store at room temperature in an airtight container.

Marshmallows, ingredients and equipment

Marshmallows, ingredients and equipment

Finished marshmallows, ready to eat!

Finished marshmallows, ready to eat!

Marshmallow recipe from Rebecca Rather in “Fine Cooking Cakes and Cupcakes” (Tauton Press, 2014)

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11 thoughts on “Marshmallows!

    1. rjstewart29 Post author

      The marshmallows will last at least two weeks at room temperature. Although the outer edges do dry out a bit, the centers stays soft and velvety smooth. Cutting into 3/4″ cubes, this recipe makes about 150- 175 marshmallows.

      Reply
    1. rjstewart29 Post author

      Yes! You can add food coloring and flavoring (extracts) when you are in the whipping stage of the MOP. I’d like to make some mint-flavored green marshmallows or some lemon-flavored yellow ones would be fun too.

      Reply
    1. rjstewart29 Post author

      The key to great texture is the ability to incorporate a lot of air into the warm sugar mixture. Using a paddle in a stand mixer, or the beaters in a hand mixer may result in a denser marshmallow. High speed mixing, either method, would be your best option. Thanks for your question!

      Reply

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