Homemade Marshmallows

Ready in 20 minutes

Simple and delicious. Way better than storebought!

"Great recipe but I just use powdered sugar on the pan and do not spray it with oil. If you put enough powdered sugar down the marshmallow won't stick. I've also put crushed peppermint candy or mini choco chips or on them."

- charlenehogle

Top-ranked recipe named "Homemade Marshmallows"

5 avg, 5 review(s) 60% would make again

Ingredients

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3 packages unflavored gelatin
1 cup ice cold water; divided
1 cup light corn syrup
12 ounces Granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Original recipe makes 9 Servings

Servings  

Preparation

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Credits

Added on Award Medal
Calories Per Serving: 127 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Sorry for the typo. The recipe should read '12 ounces of granulated sugar'
maggiec3169 2 months ago
Really, really want to try this! But first, the ingredient list mentions '12', following the listing for ice cold water. Would that be 12 cups of sugar? That just seemed like a huge amount, but cannot think of what else would require such a large amount!! Thanks so kindly for any feedback, comments or ideas#!
lipstickandlatte 2 months ago
Great recipe but I just use powdered sugar on the pan and do not spray it with oil. If you put enough powdered sugar down the marshmallow won't stick. I've also put crushed peppermint candy or mini choco chips or on them.
charlenehogle 3 months ago
Ok so this was fun to make-somethin fierce! Me and the gal were having a blast assembling these up. We gotta do it when the niece & nephew are over!
SanchoPanza 1 year ago
[I posted this recipe.]
maggiec3169 5 years ago
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