Homemade Marshmallows
Who doesn’t love hot chocolate topped with creamy marshmallows? Or maybe you’re one of those people who just like to snack on a marshmallow all by itself – we’re definitely in that camp as well! Of course, you can also use them when baking a wide variety of treats. In fact, we make an incredible Rocky Road Ice Cream that wouldn’t be the same without the silky sweet taste of these yummy homemade marshmallows.
Fortunately, making marshmallows is extremely easy. They take only a few simple ingredients that you probably already have in your pantry and they put store-bought marshmallows to shame. These creamy marshmallows are out of this world delicious! I promise, once you’ve made your own marshmallows, you’ll never go back to buying them, ever again!
Ingredients:
Instructions:
- Combine the unflavored gelatin and 1/2 cup cold water into the mixing bowl of a stand mixer. Let sit for 30 minutes to bloom.
- Meanwhile, combine the sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan. Heat over low heat, stirring constantly, until all of the sugar has dissolved.
- Turn heat to high and bring mixture to a boil without stirring. Continue boiling until the mixture reaches 244° on a candy thermometer; about 12 minutes. Immediately remove from heat.
- Place the bowl with the gelatin mixture on the stand mixer and turn on to low. Slowly pour the hot sugar syrup mixture into the bowl with the softened gelatin. Turn mixer to high and beat the mixture until it is thick, glossy white, and has almost tripled in volume; about 15 minutes. Add the vanilla and beat to incorporate well.
- Prepare a glass pan: spray lightly with a non-stick baking spray, then dust liberally with sifted confectioners' sugar. Pour the marshmallow mixture into the pan and liberally sift another layer of confectioners' sugar over the top. With damp hands, gently press the mixture into the pan, making sure it is as even and as smooth as possible. Sift another layer of confectioners' sugar over the top. Place, uncovered, into the refrigerator and let chill for at least 3 hours or until firm.
- Dust a large cutting board with a coating of confectioners' sugar. Run a small knife around the edges of the marshmallow mixture in the glass pan. Turn pan over and gently remove the entire slab.
- With a long sharp knife, trim the edges to make them straight. Then, cut into strips. Cut strips into squares of the desired size. Keep the marshmallow, knife and cutting board well dusted with confectioners' sugar. As you cut and expose the inside of the marshmallow, dust with more confectioners' sugar to keep it from sticking. If the knife starts to get sticky, wash and dry it thoroughly before continuing to cut. A clean knife will help to keep your cuts more precise. Toss the cut marshmallows with more confectioners' sugar to keep them from sticking. Store in an airtight container. Marshmallows will keep for several weeks on the counter or in the pantry.
Make Your Own Homemade Marshmallows
It only takes a few simple ingredients to make your own marshmallows.
Mix unflavored gelatin with the 1/2 cup of cold water. Let sit for 30 minutes.
Combine sugar, corn syrup, salt, and 1/2 cup of cold water. Heat over low heat, until sugar dissolves; stirring constantly.
Increase heat and bring mixture to a boil without stirring. Continue boiling until it reaches 244° F; about 12 minutes. When sugar syrup reaches 244° F, immediately remove from heat.
Slowly pour the hot syrup mixture into the gelatin mixture with stand mixer on low.
Turn mixer to high speed and beat until the marshmallow mixture becomes very thick, white and has nearly tripled in volume. This will take about 15 minutes. Beat in the vanilla extract.
Spray a glass pan with non-stick cooking spray. Sift confectioners’ sugar liberally into pan and pour in the marshmallow mixture. Sift more confectioners’ sugar over the top. With damp fingers, gently press the mixture into the pan and even out the surface. Sift more confectioners’ sugar over the top and place in refrigerator, uncovered, for several hours.
When the mixture has cooled and set, remove from refrigerator. Run a small knife around the edges of the pan to loosen the slab of marshmallow. Turn the entire piece of marshmallow out onto a large cutting board that has been liberally dusted with confectioners’ sugar.
Use a long sharp knife to trim the rounded edges from the marshmallow slab. Keep the knife clean for best results. If the knife starts to get sticky, wash and dry it thoroughly before continuing with the cutting.
Cut the marshmallows into long strips. Cut strips crosswise into individual marshmallows. After each cut, be sure to toss the marshmallow with more confectioners’ sugar. Cut edges will stick if not coated with the confectioners’ sugar.
Don’t be shy, you’ll need to use a lot of confectioners’ sugar as you work with the marshmallows, you can always dust off the excess when you’re done.
