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Homemade Marshmallows

Homemade Marshmallows are better than any you can buy at the store, and they can be made as big or as small, or in any shape, you want!

Course Dessert
Cuisine American
Keyword Homemade Marshmallows
Prep Time 30 minutes
Cook Time 12 minutes
Resting time 4 hours
Total Time 4 hours 42 minutes
Servings 32 large marshmallows
Calories 93 kcal
Author Amanda Rettke--iambaker.net

Ingredients

  • 3 packages gelatin, unflavored
  • 1 cup ice-cold water, divided
  • cups (300g) granulated sugar
  • 1 cup (341g) light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ cup (31g) confectioners' sugar
  • ¼ cup (32g) cornstarch

Instructions

  1. In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour 1/2 cup of the cold water over the gelatin and let it sit a few minutes.

  2. Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.

  3. After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don't have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)

  4. With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)

Regular Marshmallows

  1. While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.

  2. Spray a 9x13-inch baking dish (or an 8x8 for a thick marshmallow like in the pictures) with nonstick cooking spray. Dust the sugar and cornstarch mixture over the bottom and sides of the pan, reserving the remaining mixture.

  3. When ready, pour the marshmallow mixture into the prepared dish, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well! Sprinkle a little sugar and cornstarch mixture over the top of the marshmallows, reserving the rest. If you want a very flat surface, place parchment paper over top and press down slightly with your hands.

  4. Let the marshmallows sit out for at least 4 hours, up to overnight.

  5. After the marshmallows are ready, turn them out onto a cutting board. Cut the set marshmallow slab into your preferred sizes with a pizza cutter that has been dusted with the confectioners' sugar and cornstarch mixture.

  6. Once cut, dredge each cut marshmallow in the confectioners' sugar, making sure to coat all sides. I use a strainer in the sink for this. Store in an airtight container at room temperature for up to 3 weeks.

Miniature Marshmallows

  1. While the marshmallow mixture is being whisked, combine the confectioners' sugar and cornstarch in a small bowl.

  2. Line large baking sheets with parchment paper and spray paper with nonstick cooking spray.

  3. Dust the sprayed paper with the confectioners' sugar and cornstarch mixture.

  4. Fill a piping bag fitted with a 1/2-inch round piping tip with the marshmallow mixture. Pipe the mixture into long strips onto prepared baking sheets, leaving space between each strip.

  5. Sprinkle the tops of the strips with the confectioners' sugar and cornstarch mixture. Let them sit out for at least 4 hours, up to overnight.

  6. After the marshmallows are ready, use a pizza cutter or knife dusted with confectioners' sugar and cornstarch mixture to cut each strip into small pieces.

  7. Once cut, dredge each cut marshmallow into the sugar and cornstarch mixture, making sure to coat all sides.