These soft, sweet, luscious homemade marshmallows completely blow their store-bought rivals out of the water and they're quite fun to make too. They're perfect for s'mores, snacking, or a big cup of hot chocolate. Also, they have no artificial ingredients or preservatives.
I thought I didn’t like marshmallows until I started making my own! The homemade variety uses just a few ingredients and you can really taste the vanilla and feel how much softer they are when you compare them to the pre-made powdery ones you get from the grocery store.
2tbspvegetable oil for brushing panor cooking spray
1cupconfectioners' sugar 100gfor coating pan and marshmallows
1/2ozgelatin 2 envelopes powdered unflavored
1 1/2cupsgranulated sugar 300g
1cuplight corn syrup 240mL
2tspvanilla extract 10mL
1cupwater 240mL divided 1/2c for gelatine and 1/2c for sugar 1 cup water
Using vegetable oil, brush the bottom of a 9-inch baking pan. I recommend a square pan. You can also line a pan with overlapping aluminum foil for easy removal from the pan. After, dust your pan using confectioner's sugar.
In the bowl of a standing mixer add 1/2 cup of water and 2 gelatin packages. Mix and set aside.
In a large saucepan, combine the corn syrup, salt, 1/2 cup water and granulated sugar. Place over medium heat. Bring to a boil. Stir the sugar in the middle (so you don't get it on the sides of the pan) until it has dissolved. Place the candy thermometer into the syrupy liquid -- without stirring -- until it is at 240°F.
While the mixer runs on low speed pour the hot sugar mixture into the bloomed gelatin. Gradually increase mixer speed to high. Beat until the marshmallow has a very thick consistency. You will know it's ready when it forms a thick ribbon once the whisk has been removed. Mix in the vanilla once the desired consistency is reached.
Transfer the marshmallow to the pan right away so it doesn't get any cooler. WARNING: It will be sticky. You can use a spatula or wet your fingers to spread the marshmallow evenly and smooth the top. Allow it to sit, uncovered at room temperature for at least 4 hours.
Dust the cutting board using confectioner's sugar. Use a spatula to gently pull the marshmallow from the pan's sides and bottom. Place the marshmallow on the cutting board and dust the top with confectioner's sugar. Cut the marshmallow into the desired number of pieces dusting the knife between each cut. Dust the cut sides of marshmallows with confectioner's sugar s they don't stick together.
FREQUENTLY ASKED QUESTIONS HOW LONG DOES HOMEMADE MARSHMALLOW LAST? If stored in a cool room, they can last for around three weeks.CAN THEY BE FROZEN? You can definitely freeze homemade marshmallows. Just store in a freezer bag and make sure to press most of the air out. If you want to keep them from freezing in a big clump then place them on a baking sheet and freeze then transfer to a freezer bag.CAN I MAKE THESE WITHOUT CORN SYRUP? You can! Corn syrup is an inverted sugar that keeps your sugar from crystallizing, a dreaded problem if you’re ever made caramel. You can use agave, maple syrup, golden syrup, or honey as a replacement. All of these will add different flavors, which you may or may not enjoy.WHAT CAN I DO WITH HOMEMADE MARSHMALLOWS? Try adding to hot chocolate, making amazing s’mores, dipping in chocolate, or topping a very special sweet potato casserole with them.DO YOU NEED TO USE AN 8×8 INCH DISH FOR THIS? You can use any sized dish you’d like. 9×9 will be great while a 9×13 will give you a much thinner marshmallow, which might be perfect for cutting mini marshmallows. You can even spread a very thin layer onto a prepared baking sheet then cut circles and make marshmallow sandwich cookies.