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25 minutes minutes
Sweet Treat
Karly Campbell
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If you’ve ever wondered how to make marshmallows, I have an easy marshmallow recipe for you! It takes a little bit of patience, but making your own marshmallows isn’t hard at all!
Hold on just a second there. I can see your clicky finger hovering over that red X while you roll your eyes at me for making something as ridiculous as homemade marshmallows when it would be easier, faster, and cheaper to just run to the grocery store and buy a bag.
Trust me, people. Have a little faith. I would not lead you astray.
Everyone should make these once in their life.
Homemade marshmallows are not something you’re going to go putting in your Rice Krispies Treats. These are meant for pure unadulterated marshmallow enjoyment. Eat them plain, eat them dipped in melted chocolate, smoosh them between a couple of graham crackers if you must, but don’t go wasting them on something where the flavor isn’t going to shine.
These little marshmallows are light, fluffy and springy. They’re full of sweet vanilla flavor and each bite is like a little burst of love right in your mouth. (I will not turn that into a naughty joke and neither will you. Unless you really want to, in which case I’ll laugh like the 13 year old boy child that I am.)
I made these for my mama for her birthday this year. Every time we go to Whole Foods (which, sadly, is not very often since it’s about a 3 hour drive) my mom comments on the square marshmallows they sell in the little plastic container. I knew I had to make these for her when I saw them over at Smitten Kitchen. If you don’t have a mama in awe of homemade marshmallows with a birthday right around the corner, you might consider gifting someone these for Valentine’s Day. Nothing says love like a handcrafted marshmallow.
These were surprisingly easy, too. Just don’t touch the marshmallow goo or you’ll end up a sticky mess. Luckily everything dissolves easily with a bit of water.
Recipe
Homemade Marshmallows
Homemade marshmallows are not something you're going to go putting in your Rice Krispies Treats. These are meant for pure unadulterated marshmallow enjoyment. Eat them plain, eat them dipped in melted chocolate, smoosh them between a couple of graham crackers if you must, but don't go wasting them on something where the flavor isn't going to shine.
5 from 1 vote
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Prep20 minutes minutes
Cook5 minutes minutes
Chill3 hours hours
Total25 minutes minutes
Serves 32 marshmallows
Ingredients
- 3 1/2 envelopes unflavored gelatin 2 tablespoons plus 2 1/2 teaspoons
- 1 cup cold water divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla I added 1/2 of a scraped vanilla bean as well
- Powdered sugar as needed, about 1 cup
Instructions
Liberally spray a 9x13 glass or metal pan with cooking spray. Dust the pan with powdered sugar.
Sprinkle the gelatin over a half cup of the cold water in the bowl of your stand mixer fitted with the wire whisk. Let soften.
In a 3 quart heavy bottomed sauce pan, cook the second half cup of cold water, sugar, corn syrup, and salt over low heat, stirring with a wooden spoon until the sugar has dissolved. Increase heat to medium and boil until mixture reaches 240 degrees, about 12 minutes.
Remove pan from the heat and pour the sugar mixture into the stand mixer with the gelatin. Stir to dissolve the gelatin.
Beat on high speed until white, thick, tripled in volume, about 6 minutes.
In a medium bowl, beat the egg whites until stiff peaks have formed.
Mix the egg whites and vanilla into the sugar mixture until just combined.
Pour the mixture into the prepared baking dish, using a rubber spatula to scrape it out as needed, but being careful not to touch the goo with your hands. You won't get it all out of the bowl and that's okay.
Sift 1/4 cup of powdered sugar over the top of the marshmallows and chill uncovered in the fridge for 3 hours or overnight.
Run a knife along the edges of the pan and turn the marshmallows out onto a cutting board. Cut marshmallows into 1-inch cubes with a sharp knife or pizza cutter.
Sift about 1/2 cup of powdered sugar back into the baking dish and toss the cut marshmallows in it to coat all sides and prevent them from sticking to each other.
Shake off the exceess powdered sugar and store in an airtight container for up to one week.
Nutrition Information:
Calories: 68kcal (3%)| Carbohydrates: 16g (5%)| Sodium: 26mg (1%)| Potassium: 3mg| Sugar: 16g (18%)| Calcium: 1mg
Author: Karly Campbell
Course:Dessert
Cuisine:American
Keyword:classic recipes, easy dessert recipes, holiday recipes
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nsuniversity.com says
I couldn’t resist commenting. Exceptionally well written!
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Cheryl says
I love homemade marshmallows. I hope it’s ok to share my recipe on here.
Oh, and no egg whites needed for this one. I make it a lot and the grandson loves them and he loves to help make them into different shapes.
RECIPE FOR HOMEMADE MARSHMALLOWS
A stand mixer is really handy for this recipe, though it does work with a hand-held mixer. And you definitely need a candy thermometer. While the process of making marshmallows can be a little sticky, cleanup isn’t particularly onerous – since sugar easily dissolves in water.
Ingredients:
3 packages unflavored gelatin – 1/4oz. each
1 cup cool water, divided into two ½ cups
1-1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon vanilla extract
Nonstick spray and parchment paperDirections:
1. Sprinkle the gelatin into the bottom of the mixing bowl. Pour 1/2 cup water into the bowl over the gelatin, to soften it.
2. In a large saucepan over medium heat, bring the remaining 1/2 cup of water, sugar, corn syrup and salt to a gentle simmer. Insert a thermometer in the pan and cook the mixture until it reaches 240 degrees F. Remove it from the heat immediately.
3. Put the whisk attachment on the stand mixer and turn the mixer on to low speed. Carefully and slowly pour the hot sugar mixture into the mixer. Once all the hot sugar mixture is in, increase the speed of the mixer to high. Let it whip until the mixture is very thick and white and has cooled to lukewarm, about 10 minutes. Add vanilla and whip an additional minute.
4. While the mixture is whipping, line a rectangular baking dish (9×13-inch) with straight sides and corners with parchment paper such that some of the paper overhangs the edges. Spray the pan and the paper with a coating of nonstick spray, then sprinkle in powdered sugar and move it around the pan until well-coated. This is much like flouring a cake pan. Tap the excess out and back into the small bowl for later. Spray a rubber spatula with the cooking spray.
5. Pour the whipped marshmallow mixture into the prepared pan, using the prepared spatula to spread it out evenly. Dust the top with additional powdered sugar, this helps aid in the spreading. Let the marshmallows sit uncovered for 1 to 2 hours to set up. To cut the marshmallows, lift up the parchment paper, pulling the sides of the paper away from the marshmallows. You can cut them using a knife, dusted with powdered sugar. Put the marshmallows into a bag that has about a cup of powdered sugar in it. Shake the the squares, or whatever shapes you’ve decided to make, to coat them, remove and shake off any excess.
These keep for several weeks if kept in an airtight container in a cool place.If you wish to dip these in chocolate, place in freezer first, for about 30 minutes prior to dipping. It helps prevent them from melting into the chocolate. Also, feel free to make different flavors, shapes, and colors.
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Karly says
They sound fabulous! 🙂
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Collette says
Just put these in my fridge to set! I can’t wait. I’m a marshmallow virgin but your recipe looked too easy not to try! Barely any mess and it probably took 20 minutes to put together with two kids running around my legs. You’re right, it wasn’t hard! Everyone should make
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Roxana | Roxana's Home Baking says
So I bought a candy thermometer a while back with the intention of making marshmallows, not I just need to find the courage and patience to make them. Yours are pure perfection Karly!
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Karly says
Not even kidding, these are totally easy! You don’t need courage…just do it! 🙂
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Kayle (The Cooking Actress) says
I neeeeeeeeeeeed to make homemade marshmallows!!! Ahhh they look so good!
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shelly (cookies and cups) says
Yeah, I guess I’m impressed with this.
Homemade marshmallows ARE the gateway into making your own clothes. I heard that somewhere 🙂Reply
Kathy Faberge says
I once made marshmallows many years ago and thought why am I doing this? I thought they were too much work. Have never attempted to make them again.
Reply
Jocelyn @BruCrew Life says
Homemade marshmallows have been on my must bake list for some time….but I keep putting it off because of the obvious mess! Your amazing looking marshmallows and that adorable sugar heart have me convinced I need to give it a try!
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Dorothy @ Crazy for Crust says
I think homemade marshmallows are the bomb. They are SO good!!!! These are gorgeous Karly!
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chelsea @ serves two says
oh i have homemade marshmallows on my (never-ending) kitchen bucket list! you may have officially sold me.
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