Homemade Marshmallows
MAKES
about 36 large marshmallows
TAKES
Prep time: 2 hours 10 minutes (includes rest time)
Cook time: 20 minutes
Total: 2 hours 30 minutes
✻ ABOUT THIS RECIPE
Homemade marshmallows are a project well worth your time, and a great introduction into the world of candy making. They are fun to make, so delicious, and can be flavored however you like. Use them for s’mores - toasted, they’ll blow your mind! I also love to pile toasted marshmallows on top of my pumpkin and sweet potato pies for an impressive, crowd-pleasing finish! But of course, they’re especially perfect floating in creamy hot chocolate.
INGREDIENTS
nonstick spray, as needed
226 g / 1 cup cool water, divided
30 g / 2 tablespoons granulated gelatin
350 g / 1 ¾ cup granulated sugar
340 g / 1 cup light corn syrup
4 g / 1 teaspoon vanilla bean paste or 7 g / 1 ½ teaspoon vanilla extract
confectioner’s sugar, as needed for finishing
Make This Recipe With Me:
METHOD
1. Lightly grease a quarter sheet pan or 9 x 13 inch/23 x 33 cm baking dish with nonstick spray. Line the pan with parchment paper, then spray the parchment generously with nonstick spray. Have an offset spatula and a heat-safe silicone spatula ready, both sprayed with nonstick spray.
2. Pour 153 g / ⅔ cup of the water in a small bowl and sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes undisturbed. The gelatin should be fully hydrated, with no visible dry granules.
3. In a small pot, combine the remaining 78 g / ⅓ cup water, sugar, and corn syrup. Heat the pot over medium-high heat. Stir the mixture only until it comes to a boil, then stop stirring completely. Once you stop stirring, brush any visible sugar crystals away from the sides of the pot with a pastry brush dipped in cool water as needed. (Stirring after boiling or sugar crystals on the side of the pot can cause the mixture to crystallize, and prevent the mixture from ultimately being smooth, light and fluffy.)
4. Add a candy thermometer to the side of the pot, or place a probe thermometer in the pot. Boil the mixture until it reads 245°F/118°C on the thermometer.
5. Pour the syrup into the bowl of an electric mixer fitted with the whisk attachment. Let the mixture cool to 220°F/105°C.
6. While the syrup cools, melt the bloomed gelatin, either in the microwave (15 to 20 seconds) or over a double boiler, until it is fluid.
7. Gradually raise the mixer speed to be whipping on medium high speed. Add the melted gelatin and vanilla. Whip the sugar on medium high speed until the bowl feels almost entirely cool to the touch and the sugar is opaque white and very fluffy, 6-8 minutes. It should hold stiff peaks.
8. Pour the marshmallow into the prepared pan, using the greased silicone spatula to help you get it out of the mixer bowl. Working quickly, use the greased offset spatula to spread the marshmallow into an even layer inside the pan. You must work fast because as the mixture cools, the gelatin is setting.
9. Let the mixture cool completely inside the pan, at least 45 minutes and up to overnight.
10. Place a generous quantity of confectioners’ sugar in a large bowl. Grease the blades of kitchen shears with nonstick spray and cut the marshmallow into 1 inch / 2 ½ cm wide strips.
11. Holding each strip over the bowl of confectioners' sugar, cut into 1 inch / 2 ½ cm wide squares, letting the pieces fall into the sugar. Toss each piece in confectioners' sugar to coat and repeat until all pieces are cut and coated.
12. Store finished marshmallows in an airtight container at room temperature. Add some extra confectioners’ sugar to the storage container to keep the 'mallows in a sugar bath at all times. They should last for up to 3 weeks at room temperature. Like many candies, the enemy of marshmallows is moisture, including humidity. Prolonged exposure to heat can also make them melt or otherwise deteriorate.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
