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Homemade Marshmallows

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Tender and cloudlike homemade marshmallows with a sweet vanilla aroma and chewy texture, perfect for hot cocoa and desserts.

Ingredients

Scale
  • 1/3 cup (40g) confectioners’ sugar
  • 3 tablespoons (24g) cornstarch
  • 3/4 ounce (21g) unflavored gelatin (3 standard 1/4-ounce packets)
  • 1 cup (240ml) cold water, divided
  • 1 cup (325g) light corn syrup
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract

Instructions

  1. Prepare the pan. Generously spray the bottom and sides of a 9 by 13 inch glass or ceramic baking pan with nonstick cooking spray and dust with a mixture of confectioners’ sugar and cornstarch.
  2. Bloom the gelatin. Place gelatin and 1/2 cup of cold water in the bowl of a stand mixer and let it bloom.
  3. Make the sugar syrup. In a medium saucepan, combine remaining 1/2 cup water, corn syrup, granulated sugar, and salt over medium heat until dissolved. Cook until it reaches soft ball stage (235 to 240 degrees F).
  4. Combine syrup and gelatin. Remove syrup from heat, let cool for 5 minutes, and slowly pour into bloomed gelatin while mixer runs on low.
  5. Whip until voluminous. Increase mixer speed to high and whip until thick, glossy, and tripled in volume, about 10 to 15 minutes.
  6. Set in the pan. Pour whipped marshmallow mixture into prepared pan and smooth the top. Let sit uncovered at room temperature for at least 6 hours.
  7. Cut and coat. Dust a cutting board with the remaining sugar and cornstarch mixture. Invert marshmallows onto it, cut into squares, and toss each square in the sugar mixture.
  8. Store. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Use a candy thermometer for accuracy. Lightly oil your knife or spatula between cuts for clean edges.

Nutrition

Find it online: https://easydishestomake.com/homemade-marshmallows/