Soft Fluffy Homemade Marshmallows (Print)
Light, airy homemade confection perfect for hot cocoa or snacking
# Ingredient list:
→ Sugar Syrup
01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon fine sea salt
→ Gelatin Mixture
05 - 3 envelopes unflavored gelatin (about 21g)
06 - 1/2 cup cold water
→ Finishing & Flavor
07 - 1 tablespoon pure vanilla extract
08 - 1/2 cup confectioners sugar
09 - 1/2 cup cornstarch
# Directions:
01 - Lightly grease a 9x9-inch baking pan and dust with a mixture of confectioners sugar and cornstarch. Reserve remaining mixture for later use.
02 - Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer. Let sit while preparing the syrup.
03 - Combine granulated sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Stir over medium heat until sugar dissolves, then increase heat and bring to a boil without stirring. Heat to 240°F on a candy thermometer.
04 - With mixer on low speed, carefully pour hot syrup into bloomed gelatin. Gradually increase speed to high and beat for 10-12 minutes until thick, glossy, and tripled in volume. Add vanilla during the final minute of mixing.
05 - Quickly spread mixture evenly into prepared pan using a greased spatula. Smooth top and dust with additional confectioners sugar and cornstarch mixture. Let set, uncovered, at room temperature for at least 4 hours or preferably overnight.
06 - Turn marshmallow slab onto a cutting board. Cut into 1-inch squares with a sharp knife or pizza cutter dusted in the sugar and cornstarch mixture. Toss each piece in remaining mixture to prevent sticking.
# Expert Tips:
01 -
- They melt beautifully in hot chocolate with that perfect pillowy texture store bought versions never achieve
- Homemade marshmallows make incredibly thoughtful gifts tucked into mason jars with pretty ribbon
- The process is strangely satisfying watching plain sugar transform into something magical right before your eyes
02 -
- Getting the sugar syrup to exactly 240F matters, too low and marshmallows wont set, too high and theyll turn into hard rubbery candies
- The whipping time is non negotiable, those 10 to 12 minutes are what creates the fluffy texture, under whipped marshmallows collapse into goo
- Work quickly when transferring marshmallow to the pan, it starts setting almost immediately and gets difficult to spread
03 -
- Spray your spatula with nonstick spray before spreading marshmallow mixture, it makes the job so much easier
- A pizza cutter dusted with the sugar mixture cuts through marshmallows cleanly without dragging or sticking