Mmmm… Homemade Marshmallows!

I love to cook and bake, but candy making isn’t something I usually dabble in.  There is a science to it. You can’t just add what sounds good, you must cook things for an exact amount of time to a certain degree. I am not good with exact. This time I was successful!

I had several friends test them and they all agreed that the store-bought marshmallows had NOTHING on these. It isn’t that I am that good at candy making. I honestly believe it is all in the vanilla. They tasted real! Nothing fake about them.

Now before I get to the  recipe, I must admit when I made them  I put chocolate chips and graham cracker dust on top. I would use mini chips next time, though the large ones work fine. I also could envision these being AMAZING dipped in chocolate then dusted in graham cracker crumbs.  Or even dipped in colored white chocolate and sprinkles for a party! Really there are a million things you could do with them!

**Please note that you need a candy thermometer for these!**

S'more Anyone?

Homemade Marshmallows

adapted from Feast STL

  • confectioners’ sugar, as needed
  • ¾ cup cold water, divided
  • 3 Tbsp gelatin powder (3 packets)
  • 2 cups granulated sugar
  • 1/8 cup light corn syrup
  • ¼ tsp fine salt
  • 1 tsp of Vanilla (pure is the best!)


 Grease a 9×13-inch cake pan and fit the bottom with a piece of parchment paper. Sprinkle with confectioners’ sugar.

Pour ½ cup cold water in the bowl of an electric stand mixer fitted with the whisk, and sprinkle the gelatin on top of the water. Let the gelatin sit and “bloom” for 10 minutes.

Meanwhile, combine sugar, corn syrup, salt, vanilla and remaining ¼ cup water in a medium saucepan. Boil until the mixture reaches 240°F, using a candy thermometer to gauge the temperature, and is at the “soft ball” stage.

With the stand mixer on low speed, slowly pour the hot sugar mixture into the bloomed gelatin. Once all the hot liquid is added, gradually increase the mixer speed to high.

Continue mixing at high speed until the mixture is fluffy and has tripled in volume.

Using an oiled rubber spatula, transfer marshmallow mixture to the prepared pan. Smooth the surface using the spatula or an oiled sheet of plastic wrap. Let cool overnight.  This is the stickiest stuff I have EVER touched!

Lightly dust a workspace with confectioners’ sugar. Invert the set marshmallow onto the powdered surface. If it sticks, use an oiled butter knife or spatula to help it come loose. Dust a pizza cutter with confectioners’ sugar, and cut the marshmallow into bite-sized squares. Dust with additional confectioners’ sugar, and store in an airtight container for up to two weeks.


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