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Perfect Homemade Marshmallows Recipe

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3.8 from 23 reviews

  • Author: Mary & Susan
  • Total Time: 6 hours 40 minutes
  • Yield: 64 marshmallows (1x1 inch pieces)
  • Diet: Vegetarian

Description

This recipe guides you through making perfect homemade marshmallows with a light, fluffy texture and a delicious vanilla flavor. Using simple ingredients like gelatin, sugar syrup, and vanilla, these marshmallows are made from scratch, resulting in a sweet treat ideal for snacking, hot chocolate, or dessert toppings. The process involves blooming gelatin, cooking sugar syrup to the precise temperature, whipping the mixture to a glossy thick meringue, and setting it in a pan dusted with confectioners sugar and cornstarch to prevent stickiness.

Ingredients

Gelatin Mixture

  • 18 g gelatin powder (6 tsp / about 2.5 packets of Knox gelatin)
  • 120 mL water (½ cup, to bloom the gelatin)

Sugar Syrup

  • 400 g white sugar
  • 120 mL water
  • ½ tsp white vinegar
  • 100 g agave syrup or honey or corn syrup

Other Ingredients

  • 1 pinch kosher salt or about ¼ tsp sea salt
  • 2 tsp pure vanilla extract
  • 120 g cornstarch (sifted, about ½ cup)
  • 60 g confectioner’s sugar (sifted, about ½ cup)
  • Butter or shortening for greasing the pan

Instructions

  1. Blooming the gelatin: Place the 120 mL of water in a mixing bowl and sprinkle the gelatin powder over it. Stir to saturate and let it sit for at least 10 minutes to bloom while you prepare the sugar syrup and pan.
  2. Prepping the pan: Grease a 9 x 9 inch pan thinly with butter or shortening. Avoid liquid oils since they don’t spread evenly. Alternatively, line with parchment paper carefully or dust with cornstarch and confectioner’s sugar mixture.
  3. Making the sugar syrup: In a pot, mix sugar, 120 mL water, vinegar, and agave/honey/corn syrup gently to moisten the sugar. Heat over medium to medium-high heat until simmering, swirling gently to dissolve sugar.
  4. Simmering the syrup: When syrup boils, cover the pot and reduce heat to medium or medium-low. Let it simmer for 2 minutes without lifting the lid to prevent crystallization.
  5. Handling sugar crystals: Remove lid and check for sugar crystals on pot sides. If present, cover and simmer another minute for condensation to wash them down.
  6. Heating syrup to the correct temperature: Attach sugar thermometer and continue cooking with gentle swirling until temperature reaches 240-245°F (around 242°F ideal for moderate climates). Remove from heat once reached and let bubbles subside.
  7. Whisking gelatin and salt: Place the bloomed gelatin bowl on a mixer fitted with a whisk. Whisk briefly on medium speed to break up gelatin. Add salt and mix.
  8. Combining syrup and gelatin: With mixer running at medium to medium-low speed, slowly pour the hot sugar syrup down the bowl sides to avoid splashing and to dissolve gelatin thoroughly.
  9. Whisking to marshmallow texture: Increase mixer speed to high and whisk for 5-6 minutes until mixture triples in volume, turning white, fluffy, smooth, and glossy like thick meringue.
  10. Adding vanilla: Add vanilla extract and whisk for another 1-2 minutes to fully incorporate the flavor.
  11. Final mix and readiness: Stop whisking while mixture is still warm. Fold gently with a spatula to incorporate any vanilla stuck to the sides.
  12. Spreading marshmallow mixture: Pour marshmallow mixture into prepared pan. Use an offset spatula greased lightly with butter if needed to spread evenly before it sets.
  13. Applying dusting powder: Sift a mix of confectioner’s sugar and cornstarch liberally over the surface.
  14. Setting marshmallows: Let marshmallows cure and set at room temperature for at least 6 hours. Avoid refrigeration. Cover loosely with plastic wrap once cooled.
  15. Cutting marshmallows: Turn marshmallow block out onto a surface dusted with the sugar-cornstarch mix. Gently peel from pan and cut into 1 x 1 inch squares. Grease knife blade with butter to ensure clean cuts and wipe residue often.
  16. Finishing: Toss cut marshmallows in dusting powder to prevent sticking and store in an airtight container with extra dusting powder to maintain freshness.

Notes

  • The sugar syrup temperature varies by climate: 240°F for cold/dry, 245°F for hot/humid, and about 242°F for moderate climates.
  • If you do not have a sugar thermometer, use the cold water test to check the firm-ball stage of syrup.
  • Do not use liquid oils like vegetable oil to grease the pan since they don’t spread well; solid fats or parchment paper are better.
  • Do not refrigerate the marshmallows as moisture affects texture; store them at room temperature instead.
  • Whisking time can vary between 5 and 8 minutes depending on mixer strength to reach the fluffy stage.
  • Using kosher salt or sea salt helps balance sweetness, about ¼ tsp is preferred.
  • Adjust cut size to preference, but 1×1 inch squares are ideal for traditional marshmallows.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://mysimpledish.com/perfect-homemade-marshmallows-recipe/