It’s finally starting to feel chilly, and that gave me the urge to finally try something I’ve been wanting to make for a while…MARSHMALLOWS! If you’ve never had a homemade marshmallow before, prepare to be amazed. They really do taste just like store-bought marshmallows, but better because they’re homemade. I mean, I’m bias because I think all sweets are better when they’re homemade. Nonetheless, homemade marshmallows are incredibly easy to make and they’re fun and sticky to work with. If I had to compare it to something, I would say it’s similar to making meringue (granted, with very different ingredients) because you’re beating the mixture on high speed until it changes form and the end result looks a lot like meringue but a whole lot stickier.
This makes a pretty large batch of marshmallows, and you can cut them into whatever sizes you want. Better yet, you can even use cookie cutter to make shapes! I cut mine into various sizes and had enough to feed pretty much my entire office. What’s great about homemade marshmallows is how versatile they are. You can add different flavorings or colors to your marshmallows, and add toppings like chocolate or sprinkles. They’re a lot of fun to work with, but this is a basic recipe to get you started.
- 3 packages unflavored gelatin (approx. 3 tablespoons)
- 1 cup water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Powdered sugar (for coating)
Cover a 9 x 9 inch pan (or similar size) parchment and lightly spray with cooking spray. Use a sifter or sieve to sprinkle powdered sugar over the entire pan and set aside.
In the stand of your electric mixer fitted with a whisk attachment, pour 1/2 cup cold water and evenly sprinkle the gelatin over the water. If not applied evenly, it can form ugly lumps that are difficult to break up. Allow it to sit for several minutes while you make the syrup.
In a small saucepan on the stove fitted with a candy thermometer, heat the sugar, corn syrup, salt and the remaining 1/2 cup water on medium heat until the sugar begins to dissolve. Increase the heat to high and bring the mixture to a boil until the temperature reaches about 230 degrees (softball stage) on your candy thermometer.
Remove from heat and slowly pour the sugar mixture into the gelatin, mixing on low speed. Then increase the speed to high and whip for about 15 minutes until the mixture becomes very thick, white and sticky (slightly resembles meringue). Add the vanilla or other flavors and continue to mix.
Turn the marshmallow mixture onto a board or pull it out by the parchment and cut into squares. Coat the sides with more powdered sugar once cut. The squares will be very sticky, but the powdered sugar keeps them from sticking to you (or each other) as much.
Add a few of these to your hot chocolate, the middle of a s’more, or just eat them plain! Everyone in my office was amazed at the similarity to store-bought marshmallows. Enjoy!