Making marshmallows at home is like discovering a fluffy cloud you can eat—sweet, pillowy, and oh-so-satisfying. I remember the first time I tried it, a rainy afternoon with nothing but the sound of raindrops for company, and the kitchen filled with the comforting aroma of vanilla. It’s easier than you’d think, and there’s something quite magical about transforming simple ingredients into a delightful treat.
Steps
- Begin by thoroughly greasing a 9×13-inch glass or ceramic baking dish with nonstick spray. Sift together confectioners’ sugar and cornstarch, then lightly dust the greased pan with this mixture. Reserve the rest for later use.
- In a stand mixer bowl, combine gelatin with 1/2 cup of cold water and let it sit. Meanwhile, on the stove, cook a sugar syrup using the remaining water, corn syrup, granulated sugar, and salt until it reaches 235–240°F (113–116°C).
- Once the syrup is ready, let it cool for about 5 minutes. Gradually pour the hot syrup into the gelatin while the mixer is on low speed, then increase the speed and whip for 10–15 minutes until the mixture becomes thick and glossy.
- Add vanilla extract during the last minute of whipping. Pour the marshmallow mixture into the prepared pan, smoothing the top with a spatula, and let it set at room temperature for at least 6 hours or overnight.
- Once set, dust a cutting surface with the reserved sugar/cornstarch mixture. Use a knife to loosen the marshmallow edges from the pan, invert the pan onto the surface, and carefully peel away the marshmallow.
- Cut the marshmallow into 1.5-inch squares using a sharp, sugar-coated knife. Roll each marshmallow edge in the sugar/cornstarch mixture to prevent sticking. Store the marshmallows in an airtight container for up to 2 weeks.
Ingredients
- 1/3 cup (40g) powdered sugar
- 3 tablespoons (24g) cornstarch
- 3/4 ounce (21g) unflavored gelatin (equivalent to 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
Nutritional Values
Calories: N/A | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 60mg | Total Carbohydrates: 519g | Dietary Fiber: 0g | Sugars: 500g | Protein: 3g
FAQ
- Can I make marshmallows vegan without using gelatin?
- Yes, you can make vegan marshmallows, but you will need a different recipe, as gelatin cannot be directly substituted. Many people have successfully used the vegan marshmallow recipe from Serious Eats.
- Is it possible to flavor marshmallows with something other than vanilla?
- Definitely! You can substitute vanilla with other extracts like peppermint, coconut, lemon, maple, or almond. Start with 1/2 teaspoon and add more to taste. If you prefer, you can omit the vanilla entirely or reduce it to 1 teaspoon. You can also add 1/4 to 1/2 teaspoon of cinnamon for a different flavor.
- Can I color the marshmallows?
- Yes, you can add a drop of gel food coloring when you include the extract. Fun colors like pink can be achieved, and sprinkles can be added before the marshmallows set.
- Do I need a candy thermometer to make marshmallows?
- Yes, using a candy thermometer is highly recommended for accuracy. It helps you know precisely when the sugar syrup reaches the “soft ball” stage, crucial for successful marshmallows.
- Can I turn this recipe into marshmallow cream?
- This specific recipe would require significant modifications to become marshmallow cream, which typically uses egg whites and sugar instead of gelatin and corn syrup. Consider trying a dedicated marshmallow creme or meringue frosting recipe.
Tips
- Avoid Humid Days: Make sure to prepare your marshmallows on a cool, dry day. Humidity can affect the setting process and result in a softer texture due to moisture absorption.
- Use a Candy Thermometer: A candy thermometer is crucial for accuracy. It helps ensure the sugar syrup reaches the precise “soft ball” stage, which is essential for achieving the right texture.
- Prepare Your Pan Properly: Use a non-metal 9×13-inch glass or ceramic baking dish, and coat it well with nonstick spray. Dust it with a mixture of confectioners’ sugar and cornstarch to create a nonstick environment for your sticky marshmallow mixture.
- Clean Cuts for Neat Marshmallows: For clean edges when cutting your marshmallows, coat your knife with the sugar/cornstarch mixture. Running the blade under hot water and wiping it dry between cuts can also help achieve smooth slices.
Equipment
- Digital Candy Thermometer – Essential for accurately determining the sugar syrup’s temperature.
- Stand Mixer or Electric Handheld Mixer – For whipping the marshmallow mixture.
- Heavy-Duty Saucepan – A 3-quart size is recommended for cooking the sugar syrup.
- Pastry Brush – Used to brush down the sides of the cooking pan to prevent crystallization.
- 9×13-inch Glass or Ceramic Baking Pan – For setting the marshmallows (avoid metal pans).
- Fine Mesh Sieve – Used for sifting the confectioners’ sugar and cornstarch mixture.
- Parchment Paper Sheets – For cutting and storing the marshmallows.
